My Classic Crackers. I assume they spoil quickly, although they've never lasted long enough to prove this

We are big snackers here. Nothing this family loves more than to have "nibbles" cheeses fruits, and meats and various spreads. The biggest question is what to serve them on. I wanted something with good carb - whole grain, that tastes great, and has loads of fiber and tastes great. And if I can get some heat in there (spicy = lower blood pressure), even better. And they as I mentioned, a couple of times, they need to taste great.
So I found a recipe and tweaked it, for maximum fiber and maximum YUM. After all, I can make something good for you, no problem, if it tastes like crap, no one is eating it. 

1 3/4 cups whole wheat flour
1 cups ground flaxseed
½ cup quinoa flour
1 tbs each cumin, paprika, coriander, thyme, oregano, dried chipotle pepper, onion powder, seasoned pepper
2 tbs Taco seasoning1/3 cup olive oil
1 cup water

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the dry ingredients. Pour in the vegetable oil and water; mix until just blended.
On a piece of parchment paper, roll out the dough as thin as possible - no thicker than 1/8 inch and mark squares out with a knife, but don’t cut through. Prick each cracker with a fork a few times.
Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.