In a food processor, combine all dry ingredients and pulse until mixture is roughly fine.
Add all wet ingredients and pulse and well mixed.
Remove from food processor and form a large dough ball. Split into quarters.
Put one quartered dough ball on a piece of parchment paper on a flat surface. Use a rolling pin to flatten fairly thin – like the thickness of a regular graham cracker.
Use a pastry cutter, pizza cutter or large knife to cut the dough into 1-inch squares for cereal or 2-inch squares for crackers.
Repeat steps 3 and 4 for all dough balls.
Heat oven to 350 degrees. Reuse parchment paper and line a baking sheet. Bake for 10-15 minutes, or until crisp. Or you can put in a dehydrator on low heat for 6-8 hours.
Store in an airtight container at room temperature. Stays crisp for up to a week or you can freeze to reuse later.