Combine all dry ingredients in a bowl. Be sure to finely chop the nuts and seeds so your dough can easily bind. Add the olive oil and water and start mixing the dough by hand until it begins to bind. Make it into a ball and wrap it in plastic, transfer to the fridge and leave it there for about 1 hour.

Roll out the dough between parchment papers to about 5 mm thick - that's fairly thin but not transparent. You can now choose if you want to score your dough so you can have square pieces or any other shape, or you can leave it as it is and break it by hand for a more rustic look once out of the oven.

Place on a baking sheet and bake at 170°C/338°F until lightly golden brown, 10-15 mins. Once out of the oven, let them cool before you break them into pieces.