Nut and Seed Crackers

The delicate dough needs to be chilled, which takes some time, but these homemade crackers are something special.

Combine the almond meal, cashews, and ground flaxseed in a food processor and pulse a few times just until evenly ground. Add the sesame seeds, thyme, ½ teaspoon of the salt, the maple syrup, and coconut oil and pulse a few more times. Add the water, 1 tablespoon 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 1 hour or up to overnight.
Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.
Remove the dough from the fridge, put it between two sheets of parchment paper, and roll it out to ⅛-inch thickness. You want it to be thin, but if it’s too thin you won’t be able to pick up the finished crackers without breaking them. Using a sharp knife, cut the crackers into the shape of your choice. Using a sharp-edged spatula to get under the cracker pieces, gently place the crackers on the prepared baking sheet with ¼-inch space between them. Bake the crackers, rotating the baking sheet halfway through the cooking time, until the edges look toasted, 11 to 13 minutes. Sprinkle the remaining ¼ teaspoon of salt on top and let cool completely before serving.