Preheat your oven to 125 celcius or 250 farenheit.
I started with one cup of flax seeds and ground half of those in my blender (but feel free to use just ground or just whole seeds). Add these to a bowl with the the remaining dry ingredients and mix well.
Now add the water and let it sit for about 15 minutes or until all the water has been absorbed, mix it well.
Now add the mixture to a parchment paper lined baking tray making sure its spread fairly thin, the thinner the crisper, just make sure it's not too thin, you shouldn't be able to see pieces of parchment paper. now bake it for about 30 minutes (or until semi dry), now take them out and score them with a knife or spatula to create the cracker shape, now put them back in the oven.
Once they've become fairly dry you can try to flip them so the bottom can become dry as well. It's very important that the crackers are super dry, this will make them very crunchy and makes them keep for about a month (if stored in an air tight container). Once completely dry remove them from the oven and let them cool completely before storing. The cooking time for this greatly depends on your oven, moisture and climate, so think of somewhere between an hour and a half to 2 hours.