1/2 cup ground almonds
1/2 cup raw cashews
2 tbsp ground flaxseed-or whole flax
1/3 cup sesame seeds
2 tbsp fresh thyme leaves
1 tsp sea salt
1 tbsp maple syrup
1 tbsp extra virgin coconut oil
1 to 2 tbsp water, as needed
Combine the almond, cashews and flax in a food processor and pulse until evenly ground. Add the sesame seeds, thyme, 1/2 tsp salt, the maple syrup and coconut oil and pulse a few times more. Add the water a tbsp at a time until the mixture just begins to stick together. Form the dough into a ball, wrap in plastic wrap and chill for at least an hour or overnight.
Preheat the oven to 325 F and line a baking tray with greaseproof paper.
Remove the dough from the fridge, put it between two sheets of greaseproof paper, and roll it out as thin as you can (1/8th inch), you want them to be thin but if it's too thin you wont be able to pick up the crackers without them breaking. Either with a sharp knife or a cookie cutter cut them into the shape you want . Using a sharp edged spatula to get under the crackers, gently place the crackers onto the baking sheet with a bit of space between them.
Bake the crackers, rotating the baking sheet half way through the coking time, until the edges look toasted, 11 to 13 minutes!
Sprinkle the remaining 1/2 tsp of salt on top and leave to cool before serving.
