Preheat the oven to 350 degrees. Combine all dry ingredients in a large bowl and mix well.
Next, whisk maple syrup, oil and water together in a measuring cup and add it to the dry ingredients.
Then, mix very well until everything is completely soaked and the dough becomes very thick.
Divide the dough roughly in half, and set aside one half.
Gather one half of the dough into a ball and place it between two sheets of parchment paper. Roll into a thin sheet using a rolling pin. Then, remove the top layer of parchment paper and score the dough into squares or rectangles using the tip of a knife. Repeat with the other half of dough.
Using the parchment paper, slide the dough onto a cookie sheet and bake for 20 minutes. Then, remove the cookie sheet from the oven, flip the cracker over (it’s okay if it breaks a bit) and peel the parchment paper off of the back. Bake the cracker for another 10 minutes, until crisp and golden around the edges.
Let cool completely, then break or cut crackers along the scored lines and store in an airtight container for up to 3 weeks.