Instructions:

• Preheat oven to 325°F. Line a baking sheet with parchment paper.
• In a food processor, combine sunflower seeds, tapioca flour, salt and baking powder.
• With the processor running, stream in the water until a dough forms.
• Remove the dough, set on a piece of parchment paper and let rest for 5 minutes.

• Between two pieces of parchment paper, roll the dough to about 2 – 3 mm thickness. Cut the dough into 4x8 cm rectangles.
• Place the crackers on the prepared baking sheet, leaving about ½-inch space between crackers. Brush the tops of the crackers with olive oil and sprinkle with seeds and spices.
• Bake until the edges are lightly browned, about 20 minutes, rotating the baking sheet half way through the baking time. Let cool completely before serving.