I've not used Hibiscus. I keep meaning to. If you do a search, I think there are several threads on it. If using Hibiscus, I would cut down on the finishing hops, otherwise they will clash. Maybe drop the Cent at 0, and split the EKG into two and add it at 15 and 5.
To your recipe:
You are wasting your time and money with
.25 lb honey malt
.5 lb munich malt
2 lbs flaked wheat
All 3 of these need to be mashed. Steeping will not get you anything. Even if you were planning on mashing, the Honey and Munich malt do not have enough enzymes to convert the wheat. They may add a little flavor, will add no sugars, and will probably make the beer cloudy with the starches they will put in your beer.
I would probably just go with the extract (Both the LME and DME that you have), and add 1.5 lbs of table sugar (after main fermentation has passed), and it should give you something like 1.070 OG. If you can get some wheat extract, maybe use a couple of lbs of that (LME or DME), but I would not worry about getting it if it is difficult. Belgians/Saisons do not normally have any crystal.
The sugar will not give you a cidery taste. It will not add any taste, it will add alcohol and help dry the beer out.
Use a Belgian yeast. Belgians are all about the yeast. If you are trying for a Saison, do not use S-05, S-04, Notty, or other non-Belgian/Saison yeast. And make sure you ferment about 75 F (depends a lot on the yeast, but Belgians do better at higher temperatures - Some need to be in the 80s to give their best such as the dupont strain). As someone noted, 3711 is a beast, and does bring out its profile at a lower temperature than most Saison yeasts. I'm still trying to figure out if I like it or not; when the beer is young, I have not been impressed, but a few bottles I left for a year have been quite impressive.
I hope some of this is useful, I don't want to put you off, an Hibiscus Saison sounds interesting. Good luck