Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whisk together Rye Flour (1/3 cup), All-Purpose Flour (1 1/4 cup), Unsweetened Cocoa Powder (2 tablespoon), Baking Soda (1 1/2 cup), and Salt (3/4 teaspoon). Set aside.
In a medium-size bowl, whisk together Almond Milk (1 1/4 cup), Molasses (2 tablespoon), Honey (2 tablespoon), and Orange Juice (1 tablespoon). Add wet ingredients to the dry and whisk to just combine.
Stir in Assorted Nuts (1 cup), Raw Sunflower Seeds (1/2 cup), and Fresh Thyme (1 teaspoon).
Spray 2 8x4-inch loaf pans with nonstick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean.
Remove from oven and allow to cool on a rack to room temperature. Once cool remove loaves from pans and place in freezer for about an hour to help firm up for cutting.
Preheat oven to 300 degrees F (150 degrees C).
Remove from freezer and cut each loaf into 1/8-inch slices. Lay each slice flat on a parchment-lined baking sheet and bake for 22 minutes.
Flip each piece and continue to bake for an additional 22 minutes or until crackers are almost crisp, they will continue to crisp up as they cool.
Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature.