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Preheat the oven to 375°F. Place half of the sunflower, flax and pumpkin seeds in a food processor and process just until they are the consistency of coarsely ground coffee beans. Transfer to a mixing bowl and stir in baking powder, salt, pepper and flour. Stir in olive oil, milk, garlic and rosemary. Finally, stir in remaining seeds.
Roll teaspoons of dough into balls. Place on a parchment paper-lined baking sheet and flatten to a thickness of 1/4 inch. Brush tops of crackers with milk and sprinkle with sea salt. Bake until browned and crisp, 20 to 25 minutes. Transfer to a cooling rack to cool before serving.