So I used this recipe:
https://www.alphafoodie.com/the-best-seed-cracker-recipe/
But I wanted more flaxseed, so I doubled it. I also used about a 1/4 c ground flaxseed as the binder instead of psyllium.
One sheet pan was not enough, because it was a little too thick.
This turned out ok in flavor, but not what I was going for and it was not the right consistency - it just crumbled. Will try again...
Update!!
I made this recipe :
https://true-north-kitchen.com/gluten-free-seed-crackers-norwegian-crispbread/
I modified to have less sesame and more flaxseed, and that seemed to be a lot more like the Norwegian crackers from this summer. I didn't have chia, so added flax meal.
Next will try this too:
