1 cup chip coconut flakes
1 cup pumpkin seeds
1/2 cup cold milled flax seed
¼ teaspoon guar or xanthan gum
½ teaspoon salt
2 Tablespoons poppy seeds
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, 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). Remove top sheet of parchment paper and sprinkle poppy seeds evenly over the surface of the cracker mixture. Replace the parchment paper and roll again, pressing the poppy seeds down into the cracker mixture. Remove the top sheet of parchment paper again and 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.
Dust the tops with coarsely ground salt.
Bake at 350 degrees for 10 minutes or until golden brown and firm.