For the Easter Bunny crispbread, preheat the oven to 150 degrees. Line a baking tray with baking paper and spread the seeds on it.
Then put the baking tray in the oven for about 15 minutes and toast the seeds. Then let them cool down. Mix half of the seeds with the other ingredients in a bowl.
Knead until you get a smooth dough. In the meantime, preheat the oven to 175 degrees. Roll out the dough onto a lightly floured work surface.
Using a pastry roller, roll out Easter bunnies. Brush the Easter bunnies with water and sprinkle with the remaining seeds. Then press them down well.
Line a baking tray with baking paper and place the Easter bunnies on it. Prick the dough several times with a pastry pick or fork to keep it from curling.
Place the baking sheet in a preheated oven at 175 degrees. Bake the Easter bunny crispbread in about 20 minutes. Then allow to cool very well.