• Preheat oven to 350 degrees.

Prepare the flax egg:

• Add the ingredients for the flax egg (purified/filtered water + ground flax) to a small mixing bowl and whisk until it is well combined.  Set aside.

Prepare the crackers:

• Add all ingredients for the crackers to a medium mixing bowl and stir together until it is mixed together well.
• Re-whisk the flax egg then add it to the bowl with the cracker ingredients and stir until everything is well combined.  Use a fork to mash the flax egg and avocado oil into the almond flour to make sure the almond flour is moist.  The mixture should be crumbly but moist.
• Transfer the mixture to a cookie sheet lined with parchment paper.
• Using your hands, form the mixture into a compact ball shape, squeezing it together tightly until it holds together well.
• Once you have a ball shape, place a second piece of parchment paper on top of the dough ball and roll it out flat with a rolling pin into a ¼-inch thickness.
• Use a pizza cutter or knife to cut the dough into small 1 ½ x 1 ½-inch squares.  Don't cut them any bigger because they will not hold together well.  Remove the scraps and any crumbs from the bottom piece of the parchment paper before baking.
• Sprinkle sea salt over the top of the crackers and gently tap the salt into the dough so it doesn't fall off when you flip them over later.
• Bake at 350 degrees for approximately 12-14 minutes, or until the edges and tops are slightly golden.  Flip the crackers over and bake for an additional 1-2 minutes, taking care not to burn them.
• Store in an air-tight container.
• Enjoy!