Makes a nice cracker! Good for soups and dips and cheeses.

Use a ratio of 50 g of chia seeds : a scant ¾ c. water : 190 g of other seeds.

I'll grind down some of the largest seeds next time so the crackers hold together a bit better. Possible they should also be ~¼" thick rather than ~⅛" thick.

Ingredients Step
Preheat a full-size oven to 325 degrees. Line a shallow baking tray with parchment paper.
50 g. chia seeds
65 g. pepitas
65 g. sunflower seeds
20 g. flax seeds
40 g. other seeds or smaller nuts (sesame, sliced almonds, chopped hazelnut, ...)
1 t. dried garlic
1 t. herbs (e.g., rosemary, thyme, oregano, cumin, chili, fennel, onion)
½ t. salt		 Place all seeds in a large bowl.
scant ¾ c. water Add. Stir well. Set aside for 20-30 minutes to hydrate (until seeds have absorbed all the water and are starting to gel together).
Stir seeds one more time, then spread evenly over the lined baking tray. Score the seeds into your favorite cracker shape (maybe using a ruler).
Bake until completely set, dry all the way through, and lightly browned (roughly 55-65 minutes). Check after 30 minutes and lower the temperature to reduce browning if necessary.
Once cool, break off and store individual crackers.

Source: Lynne (Morelands Eater)