1 cup chip coconut flakes
1 cup pumpkin seeds
1/2 cup cold milled flax seed
1 cup finely grated Pecorino Romano cheese
¼ teaspoon guar or xanthan gum
1/4 teaspoon salt
1 teaspoon water (more as needed)
Place 1 cup pumpkin seeds in food processor and process until fine and powdery. Remove ground seeds from food processor and set aside.
Place 1 cup coconut chip flakes in food processor for 1 minute or until almost paste like (coconut oil is released and causes powdery flakes to stick together).
Add ground pumpkin seeds, ground flax seeds, finely grated cheese, guar gum, and salt. Blend. Add egg and blend until all ingredients form a firm ball.
Place ball between two sheets of parchment paper and roll as thin as possible (1/16” or less).
Use a pizza cutter to slice dough into cracker sized pieces (about 1 ¼” squares). Lift entire sheet of parchment with crackers still on it onto a cookie sheet.
Sprinkle Pecorino Romano cheese over the top.
Bake at 375 degrees for 6 minutes or until golden brown and firm.