Grease a sheet of baking paper with olive oil or use an oil spray.
Spread the seed mixture on baking paper as evenly as possible.
Bake for 45-60 minutes until the cracker is crisp.
Tips
Use a scale to measure the ingredients.It's impossible to give an exact baking time. All the ovens and conditions are different. After 45 minutes of baking, keep a close eye on the cracker. It's better to bake it darkish than to leave it soft in the middle. The cracker will harden while it cools.Nutritional values are only an estimate for one piece of crispbread when the cracker is cut into 25 evenly sized pieces.