Gluten-Free Seed Crackers (Norwegian Crispbread)

I cook a lot of things, however, I never tried to make savory crackers. Therefore, I researched Google and found several recipes and tested them with no luck. Some were just terrible and I had to trash them. Then I came across this recipe of a Norwegian Crispbread, which is a cracker to me.
As I always do, I made some changes to it. I replaced the salt with Roasted Garlic and Herbs, I eliminated the flaky salt to sprinkle over and also, changed the canola oil for my basting EVOO, since it is healthier. Furthermore, I reduced the amount of oil, since after I baked them, they tasted a bit oily to me. My review now? These crackers are off the hook, healthier and taste amazing. Thanks Kristi.
 
Category:  SNACKS-CRACKERS
Approx. Prep and Cook Time:   Under 2 hours.
Approximate Cost:    $3.30 or .14 cents per cracker
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__     
Servings: 24 crackers
 
This is not my Recipe; it is from Kristi at the True North Kitchen.
 
Ingredients
1/3 c. sesame seeds (.30)
½ c. flax seeds (.50)
½ c. Pumpkin Pepitas, (raw) (.60)
½ c. sunflower seeds (.60)
1 ½ tbsp. Chia seeds (.50)
1/3 c. cornstarch (.10)
1/2 tsp. Roasted Garlic and Herbs (I REPLACED THIS FROM SALT) (.10)
 2 ½ tsp. Angie’s basting EVOO (I REPLACED THIS AS WELL) .60)
¾ c. boiling water (0)
 
Directions: (THE FOLLWING IS LITERALLY Kristi’s Directions that I copied & pasted here for your convenience, however, you can Google her site:  https://www.mycookingjourney.com/norwegian-crisp-bread-knekkebrod/
 
1. Preheat the oven to 275 degrees Fahrenheit. Line a 13x18 rimmed baking sheet with parchment paper and set aside. Stir the seeds, cornstarch and Roasted Garlic and Herbs together in a large bowl. Add the oil and boiling water. Stir to combine. Let the mixture sit for 10 minutes.
 
2. Spread the batter into a thin layer on top of the parchment paper (a small offset spatula really helps this along). (Sprinkle the top with sea salt. (I ELIMINATED THIS STEP ALSO)
 
3. Transfer to the oven and bake for about 90 minutes or until golden brown and crisp, rotating the sheet pan as necessary to encourage even browning. Once it is cool enough to handle, move the parchment paper with the cracker on top to a wire rack to cool completely. To serve, break the crispbread into pieces for a rustic look or cut into squares using a serrated knife.
 
Notes

• Take your time spreading the dough into a thin, even layer. This may take a few minutes so be patient. If you are having trouble, you can always dampen the spatula with water to help smooth things out.
• Rotate the pan occasionally if the crispbread is browning unevenly. Oven temperatures can vary from one corner of the oven to another. Rotating the pan helps everything become evenly golden brown.

 
​Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil