Mix everything together in a food processor until thoroughly combined. It's okay if the seeds are still visible.
Spread the mixture evenly onto a dehydrator tray lined with a non-stick sheet, about 1/8 to 1/4 inch thick.
Break the crackers apart on the score lines.
Preheat your oven to 350° F and line a baking sheet with parchment paper.
Spread the mixture evenly onto the lined baking sheet, about 1/8 to 1/4 inch thick.
Bake for 20 to 30 minutes or until crisp.
Store your crackers in an air-tight container for up to 5 days. Crackers can also be frozen for up to a month.