An easy to make snack that is light on the carbs and heavy on the nutritional impact. So you can fuel your body and not just fill it up.
Preheat oven to 350 degrees F.
Add all dry ingredients to mixing bowl and stir to combine. Add water and mix until everything is evenly moistened. Let it sit for 5 minutes.
Spread a layer of parchment paper over a large baking sheet (a flat one is best vs a jelly roll pan). Spread crispbread mixture over the paper so it's in the middle and down the length of the pan and place another sheet of parchment paper over top (the crispbread mixture should now be "sandwiched" between the parchment).
Using a rolling pin, carefully press and roll the crispbread mixture, pushing it towards the outer edges of the pan until it is very flat and thin and covers most of the pan.
Remover the top layer of parchment and cut the crispbread "dough" into desired cracker sizer (square or rectangle). A pizza wheel is best for this.
Place the baking sheet in the oven for 13 minutes, remove and recut the crackers then turn each over individually to bake the other side. Return to the over for another 13 minutes.
Remove from oven and check each crispbread section for doneness. Depending on your climate and how thinly you rolled the crispbread, you may need to add on additional baking time. The crispbread should be completely dry with only slightly toasted edges. You may need to remove some of the crispbread (usually the pieces from the outer edges) before returning the remaining batch to the oven for additional drying time of 2-3 minutes. If more drying time is needed, return the pan to the oven, turn it off, close the door and let it finish crisping while the oven cools.