Grind all the seeds and sun-dried tomatoes together in a blender until it is a uniform flour mixture.

Pour mixture into a mixing bowl and stir in the spices.

Stir in the water until mixture clumps together.

Place mixture onto a parchment lined baking tray.

Place another piece of parchment paper on top.

Press down flat with your hands first and then roll out with rolling pin until it is a consistent thinness.

Peel top layer of parchment paper off.

Bake for 20 minutes.

Flip.

Score with a knife or pizza cutter into the desired cracker shapes.

Bake for 20 minutes.

Let cool.

Break apart crackers and store in an airtight container in the fridge for up to 2 weeks.