For salt lovers – 1/2 teaspoon coarse salt to sprinkle over
Instructions:
Preheat the oven to 350°F/180°C and prepare a standard baking pan lined with baking paper.
In a mixing bowl, put all the ingredients in the recipe, while keeping aside about a tablespoon of sunflower seeds, pumpkin seeds, sesame seeds and pistachios, plus a little bit of nigella seeds, to sprinkle over. Mix all the ingredients with a fork or a spoon until the mixture is even.
Spread the mixture on the baking paper and spread it using spatula or platter in a thin layer to cover the entire pan. Sprinkle the seeds and pistachios we left on the side and coarse salt if desired (optional for those who like their crackers extra salty). Place the pan in a preheated oven for 10-15 minutes, depending on the oven until the dough is slightly thickens. Carefully remove the pan from the oven and with a knife cut the dough to your desired crackers shape and size (rectangles, squares, whatever you like).
Lower the heat in the oven to 320°F/160°C and place the crackers back in the oven for another 35 minutes, but check after 30 minutes. The crackers are supposed to come out of the oven firm and not soft in any way. Because of the differences between ovens, the baking time at this stage can range from 30-40 minutes, so I recommend checking every 3 minutes the first time you prepare.
Remove and let cool completely. The crackers can be kept in a sealed box for up to 4 days.