Recipe makes three baking sheets worth of crackers.
Preheat oven to 275 F.
Mix all seeds, salt, and corn meal into a large bowl. Pour boiling water into bowl and mix with a wooden spoon until everything is well mixed and a doughy consistency.
Place one layer of parchment paper on three baking sheets.
Divide your mixture onto 3 baking sheets, about one large dough ball size amount on each sheet.
Spread the mixture slightly, then cover with another layer of parchment paper.
Spread the mixture with a rolling pin or pat with your hands.
Spread thin enough that you almost see through the spread.
Pull off the top layer of parchment paper.
Put the baking sheets in for 70-90 minutes on convection.
Keep your eye on them. They’ll start to turn brown as they cook. They won’t be ready to take out until they look just a little burnt with no green seeds in them. You want them crispy, not chewy.
Sprinkle with kosher or sea salt.
Break apart into desired size.
Serve with charcuterie and/or cheese boards, replace your breakfast roll with these healthy seed crackers, or leave out the sprinkle of salt when they are baked, and instead break them up into small pieces and sprinkle sugar and cinnamon on them and enjoy with a bowl of yogurt.