Soak flaxseed and chia seeds in water for 20-30 minutes.
Preheat oven to 100* C.
Transfer to blender or food processor.
Add remaining ingredients and blend. Don't over mix the seeds, as you want a bit of texture, but make sure you break up the flaxseeds a bit.
Divide mixture between 2 baking sheets and spread out really thin, around 2-3 mm thick.
Bake for 1 hour. Flip over and bake for another 30-60 minutes (time will depend on how thick mixture is).
Remove from the oven and break up into pieces while still warm. Allow to cool completely.
* Crackers will last for a couple weeks in an airtight container
* If you want uniform crackers, just score the mix on the trays before baking