Crush the pumpkin seeds and flaxseeds with a mortar and pestle or grind them (I use a small electric coffee grinder for this).

Mix them with the spices, soy sauce (or coconut aminos) and sesame oil in a mixing bowl.

Add the water and leave to rest for just under an hour. This is necessary to allow the flaxseeds to absorb the liquid.

Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.

Add the sesame seeds. Cut the nori into tiny pieces (folding it in half several times before cutting saves a lot of time). Mix everything together.

Fold a second sheet of parchment paper in half. Fold in the edges (about one centimeter) to create a 20 by 30 cm rectangle. Unfold the paper. See the video.

Place the dough on the paper and roughly shape it into a flat rectangle. Fold the paper closed. Turn it over with the folds facing down. Roll out the dough to the edges with a rolling pin. Unfold and score into 9 pieces.

Bake for 20 minutes. Then briefly remove the baking sheet from the oven. Break the crackers into pieces and turn them over. Return to the oven for 10 minutes.

Store the crackers for 3 to 4 days. Do not put them in a plastic bag, as they will become soft and tough. I store them by cutting the used parchment paper into 8 small pieces and one larger piece, placing the small pieces between the crackers and using the larger one to wrap them.