Preheat oven to 175°C or 347°F, fan-forced. Prepare a 28cm loaf tin.
Place dried cranberries in a bowl and cover with boiling water while you prepare other ingredients.
Add both flours, sugar, flaxseeds, sunflowed seeds, pepitas, salt and bicarb soda to mixer bowl. Mix 10 sec/speed 3/reverse/MC On.
Carefully drain cranberries. Add reserved cranberries and remaining ingredients to mixer bowl. Mix for 20-30 sec/speed 4/reverse/MC On - you want the mixture to be just combined.
Pour batter into prepared loaf tin and bake for 45-60 mins or until a skewer inserted into the centre comes out clean.
Remove the loaf from the oven and allow to cool for at least 4 hrs before placing in the freezer for 1-2 hrs - this will allow you to slice it thinly (you don't want the loaf to freeze solid).
Slice the loaf with the base of a very sharp serrated knife, as thinly as possible - approx. 3mm. You may wish to use a mandolin or deli slicer.
Preheat oven to 150°C or 302°F. Line 2 baking trays with baking paper and place slices onto trays, close together but not touching.
Bake for approx. 25-30 min, flipping every 10 min. It is important to keep a close eye on the crackers as they can burn easily. Crackers will firm up when cooled.
Remove crackers from oven and transfer to a colling rack. Allow to cool completely before storing in an airtight container for up to a week.