Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine all the seeds, almond flour, dried oregano (or rosemary), and salt. Mix well to distribute the ingredients evenly.

Pour the boiling water over the seed mixture and stir until everything is thoroughly combined. Let the mixture sit for about 15 minutes to allow the seeds to absorb the water and become gelatinous.

Once the mixture has thickened, spread it evenly onto the prepared baking sheet. You can use a spatula or your hands to press it down and smooth it out, aiming for a thickness of about ¼ inch.

Place the baking sheet in the preheated oven and bake for 35-40 minutes or until the edges are golden brown and crispy.

Remove from the oven and break the crackers with your hands into uneven, rustic shapes. You can also use a pizza cutter to cut into squares. Let the crackers cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to two weeks.