Grain-Free Nut and Seed Crackers

2 1/2 cups nuts and seeds (I used about a 2-cup combo of walnuts and almonds, plus 1/2 cup combo of sunflower and sesame seeds - all should be either raw or pre-soaked and dehydrated).
1 egg
1 tsp sea salt
1-2 Tbps water, as needed

Preheat oven to 350°, and have two baking sheets ready. Cut two sheets parchment to fit the sheets (you will roll the dough directly onto the parchment).

In a food processor, process the nuts and seeds until very fine and oils begin to release, about a minute.

Add the egg, sea salt, and 1 Tbsp of water. Process until a ball forms. If dough is too dry, add another Tbsp water (dough should stick together when pressed).

Divide dough into two pieces. One at a time, roll dough between two sheets of parchment (or onto one sheet, with a well-greased rolling pin) until about 1/8? thick (or even thinner if possible).

Carefully transfer dough (parchment-side down) onto baking sheets. Using a knife or bench scraper, score the dough into the shape/size you desire (it's ok if some edges are left rough).

Bake for 10 minutes. Rotate sheets front to back and top to bottom - and if possible, flip the crackers using a spatula. Bake for an additional 3-5 minutes, until very lightly golden (watch them carefully, the color will barely change - if they get too brown they will taste burned).

Remove from oven, and slide parchment onto counter or cooling rack to cool completely (crackers will become crisper as they cool). Store in an airtight container.

By Katy Carter. From: Katy She Cooks