[mv_schema_meta name="Mix water with chia and flax seeds"]Whisk the ground flax seeds with chia seeds in a medium mixing bowl until well combined. Add water and stir till all seeds are evenly coated. Let the mixture sit for about 15 minutes, allowing the seeds to soak up the water and form a gel-like consistency.

[mv_schema_meta name="Add the remaining ingredients to the mixture"]Add sunflower seeds, sesame, and nettle seeds. Add paprika and salt to a large mixing bowl and stir to combine. 

[mv_schema_meta name="spread the mixture evenly onto the baking sheet"]Preheat the oven to the lowest temperature (about 150ºC/300ºF ) and line a baking sheet with parchment paper.

[mv_schema_meta name="Bake the multi-seed crackers"]Place the tray in the oven and bake your flax seed crackers for about 1 hour. The time differs on how brown or golden you want them to be. If you want to have them cut evenly, remove them from the oven in the middle of baking while they are still soft, and cut the crackers into even pieces using a pizza cutter or sharp knife. Later, they will become too hard to cut, and you will have to break them. Check them occasionally because they can burn pretty fast, especially thin ones. 

[mv_schema_meta name="Remove the keto crackers and store"]Remove the flex seed crackers from the oven, set aside, and allow to thicken for about 20 minutes. Once cool completely, carefully peel them off the parchment paper and store them in an airtight container for several weeks.