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GLUTEN FREE — SEEDY CRACKERS – Almond Flour Crackers 2 1/2 cups Blanched Almond Flour 4 T. Coconut Flour 1/2 tsp. Baking Powder 3 T. Melted Butter 1 T. Canola Oil 2 Eggs Beaten Separately — 1 for Recipe, 1 to brush top of dough Kosher or Sea Salt Pepper (I prefer black pepper in a grinder) Garlic Powder Dried Minced Onions Sesame Seeds Poppy Seeds Caraway Seeds *two silicone baking mats (or waxed / parchment paper) and cookie sheet Preheat oven to 350 degrees, a convection oven works best. In a medium-sized bowl, combine almond flour, coconut flour, baking powder and ¼ tsp. salt. In a small bowl, beat 1 egg and add melted butter and canola oil. Pour the egg mixture into the dry ingredients and mix until all ingredients are combined. Roll out dough between two silicone baking mats, or waxed / parchment paper, to a rectangle the size of your baking sheet. Remove top silicone baking mat (or waxed / parchment paper) and move dough and bottom silicone baking mat onto baking sheet. If you are using parchment paper, you can move that on the baking sheet but do not bake with waxed paper. Beat second egg and brush on top of dough. Sprinkle dough with remaining ingredients: Sea salt or kosher salt, fresh cracked pepper, garlic powder, dried minced onions, sesame seeds, poppy seeds and caraway seeds to taste, ***Slightly push each ingredient down into the dough so it sticks before moving on to the next topping. Cut dough into bite-sized squares about 2 in. x 2 in. If using a …