11/4c. Blanched almond flour
1/3c. Sunflower seeds
1/4c. Pumpkin seeds
1/4c. Sesame seeds
2Tbls. Psyllium husk powder
1Tbls. Poppy seeds
1/2-1 tsp. Salt
1-2 Tbls. Melted butter (or coconut oil)
1 lg. egg
1 Tbls. Water

Put the dry ingredients in food processor.
Pulse to mix.
Mix wet ingredients in separate bowl.
Add wet to dry, and run processor until dough comes together in a ball. (add additional egg white if too dry.)
Place ball on parchment covered sheet tray, and cover with second piece of parchment, or Saran wrap, and roll to 1/8", or so, as desired.
Remove top piece of parchment, and with sharp knife, cut crackers into desired size, 1"x1", or2"x2"...
Bake at 350*, till starting to get some color around edges, then
lower temperature to 325*, to finish baking. Nut flours burn
quickly!!
Crackers do not need to be separated before baking, but remove the edge ones as they are done. Cool on rack completely.
Cut raw crackers can be frozen and separated before baking, and all will cook at the same rate.

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