Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). In a large bowl, combine the sunflower seeds, pumpkin seeds, sesame seeds, and chia seeds. Mix well to evenly distribute the seeds. Add the dulse flakes, dried Italian herb mix, onion powder, and sea salt to the seed mixture, stirring until thoroughly combined. In a separate bowl, mix together the filtered water, fresh lemon juice, maple syrup, and coconut aminos until well combined. Pour the liquid mixture over the seed mixture, stirring thoroughly to ensure all the seeds are evenly coated. Allow the mixture to sit for about 30 minutes to allow the seeds to absorb the moisture and the flavors to meld.

Line a sheet pan with a silicone baking mat or parchment paper. Spread the seed mixture evenly, using the back of an offset spatula to press the mixture to flatten and thin it. Place the pan in the preheated oven and bake for about 45 minutes, or until the seed mixture is golden brown. Remove from the oven and let the crackers cool completely.

Once cooled, preheat the oven again. Place parchment paper over the crackers, then place a new sheet pan over the top. Carefully flip the seed crackers over onto the new pan. Using a sharp knife or pizza cutter, score the flipped crackers into 24 individual pieces. Place the second sheet pan in the oven at 300 degrees F for about 45 minutes to completely bake.

Once fully baked, remove the crackers from the oven and let them cool completely. Store the seed crackers in an airtight container.