Continuing my experiments with crackers, here's a recipe from Ceres.
1/2 c almond meal
1/2 c cashews
2 Tbs flaxseed
3/4 tsp salt
1/3 c sesame seeds
1 sprig rosemary, chopped
1 Tbs coconut nectar syrup (I used rice syrup)
1 Tbs olive oil
2 Tbs water

Place all ingredients except sesame seeds and rosemary in a food processor. Pulse until finely ground. Add remaining ingreds and pulse for a few more seconds until mixture forms a ball. Wrap dough in plastic film and refrigerate at least an hour.
Preheat oven to 150C and line a baking tray with baking paper.
Remove dough from fridge, place between 2 sheets of baking paper and flatten with a rolling pin to around 3mm thickness. Cut into shapes, transfer to baking tray and bake 15-20 min until toasted. Allow to cool.
These are wholesome and crunchy - a perfect snack.