I found this recipe in Amer­i­c­as­’s Test Kitchen Paleo cook­book… It is easy and can be altered to your own tastes. e.g. com­bi­na­tion of seeds/​salt. It gives you a crunchy crack­er to use with smoked salmon, cheeses, etc., even jam! Keeps well in an air tight can for ~week.

*Did­n’t have fen­nel seeds… I sub­sti­tut­ed car­away seeds… *Nor did I toast beforehand.

**Am look­ing for use of egg yolks, don’t like wast­ing them. Real­ized lat­er one can buy egg All Whites at the market.

Pre­heat oven to 375 degrees.

Whisk dry ingre­di­ents (flours & seeds) in large bowl.

Whisk oil, 2 egg whites & water togeth­er thor­ough­ly in sep­a­rate bowl.

Stir egg mix­ture into flour mix­ture w/​rubber spat­u­la until dough comes together.

Divide dough in half. Work­ing w/​1 piece of dough at a time, roll dough out between 2 pieces of parch­ment into ¹⁄₁₆ inch thick rec­tan­gle or round(~12x10 inch­es). Remove top piece of parch­ment & poke dough at 2 inch inter­vals using fork. (Note: I for­got to do this!)

Slide rolled-out dough, still on parch­ment, onto sep­a­rate bak­ing sheets.

Com­bine ¹⁄₂ t salt, 1t fen­nel & 1t pop­py seeds in bowl. (I found to mix seeds and once topped to sprin­kle salt from shak­er oth­er­wise th 

Brush dough light­ly w/​beaten egg white and sprin­kle even­ly w/​seed mixture.

Bake crack­ers until gold­en brown and edges are firm, ~15 – 20 min­utes, switch­ing and rotat­ing sheets halfway through baking.

Slide crack­ers, still on parch­ment, onto wire racks and let cool com­plete­ly, about 30 minutes.

Break cooled crack­ers into large pieces.

(Crack­ers can be stored at room tem­per­a­ture in air­tight con­tain­er for up to 1 week.)

Enjoy!