My baking time is 50 mins. Check at about 40 mins and shorten the time if necessary. Each oven is slightly different. You want the crackers brown and crunchy but not too dark and burnt. You can use most seeds in the is recipe. Just keep the quantities the same. Don’t miss out the chia and flax though as they help them to bind. I like to score them with a knife before baking as it makes it really easy to break into a nice cracker shape afterwards. Once baked, they will last for 6-7 days in an airtight tub. I like to use a little olive oil as it gives a crispier finish but they will also work without the oil.