1️⃣ Preheat the oven
Preheat the oven to 325°F (163°C). Line a 9 × 13-inch quarter sheet pan or small rimmed baking sheet with parchment paper..

2️⃣ Make the binder
In a small bowl, stir together the ground flaxseed, chia seeds, and water. Let stand for 10 minutes, until thick and gel-like.

3️⃣ Mix the cracker dough
In a medium bowl, combine the black sesame seeds, white sesame seeds, pistachios, pumpkin seeds, sunflower seeds, hemp hearts, cinnamon, and flaky sea salt. Stir the soy sauce (or gluten-free tamari) and maple syrup into the flax-chia mixture thoroughly, then pour over the dry ingredients. Mix until everything is evenly coated.

4️⃣ Spread thin
Transfer the mixture to the prepared pan and spread it into an even layer. Place a second sheet of parchment paper on top, then firmly press with the back of a flat spatula or roll the mixture into a thin, even layer. Carefully remove the top sheet of parchment.

5️⃣ Bake
Bake for 40-45 minutes, rotating the pan halfway through, until deep golden brown and crisp around the edges.

6️⃣ Cool completely
Let cool on the baking sheet for 20–30 minutes. The crackers will continue to crisp as they cool. Once completely cool, break into rustic pieces.

Storage: Store in an airtight container at room temperature for up to 2 weeks.