INGREDIENTS

• 1 cup of sesame seeds
• 1 tsp sea salt, plus extra for topping 
• ½ cup filtered water
• 1 ½ cups of ground flax seeds, plus ¼ cup for rolling out the dough 

DIRECTIONS

1. Preheat the oven to 350 F. 
2. Place the sesame seeds, salt and water into a blender or food processor and process until a dough begins to form. 
3. Add the ground flax seeds to the processor and mix until you reach a uniform consistency. 
4. Place two sheets of parchment paper (the size of a sheet pan) on the counter where you will roll out your dough.
5. Sprinkle one sheet of parchment paper with ground flax (about 2 tbsp.)
6. Remove about one half of the dough and lightly sprinkle with ground flax for easier handling (approximately 2 tbsp.)
7. Work the dough into a rectangular shape, gently pressing the edges to help the dough stick together.
8. Place the dough onto the flax sprinkled parchment paper. Place a second sheet of parchment paper on the dough. Using a rolling pin, roll the dough out to approximately 1/8” thickness. 
9. Remove the top sheet of parchment paper. 
10. Sprinkle sea salt on the top of the dough and gently roll it in. 
11. Cut the dough into 2-inch squares with a knife or pizza cutter. You may have some odd shaped crackers around the edges, but they taste just as good!
12. Place the parchment paper onto the sheet pan and bake for 20 minutes. 
13. Turn the crackers over and bake for another 8-10 minutes. Watch closely as the crackers on the outside perimeter will cook faster as they tend to be thinner. 
14. Repeat the process with the remaining dough. 
15. Store in an airtight container in the refrigerator. They will keep for 2-3 weeks.