And you know what? I like them even better than the straight flax ones. So it is almost an identical recipe as the one I've already posted....just with different seeds. I've found it to be the best blend. Too many sunflower seeds and it doesn't roll thin enough without tearing. Too many sesame seeds and it starts to taste a tad bitter. Too many flax seeds and they just get stuck in my teeth.
Divide the dough into 8 parts. Roll each out very thinly and into a rectangular shape if possible. Cut into squares.
I am not able to roll them out thin enough as one large piece so I always give each cracker an addition roll over with the rolling pin for a really crisp cracker. If you have more upper body strength than I this step might not be needed.
Brush lightly with oil and sprinkle on coarse salt.
Transfer to a baking stone or lightly oiled cookie sheet. Bake 20 minutes.