Ingredients:

• 1 cup of shredded coconut flakes
• 1 cup of sunflower seeds
• 3 tbsps. of honey or Keto Maple syrup
• 1 tbsp. of filtered water
• 1 tbsp of coconut oil
• Coconut sugar for topping

Optional Ingredients:

Liquid Stevia (2 tsp or to taste) in replace of the honey or keto maple syrup.

Instructions:

Step #1:  Preheat oven to 350 degrees.

Step #2:  Blend sunflower seeds in a food processor until the seeds resemble a dense flour (about 2-3 minutes)

Step #3:  Add the coconut shreds and honey or keto maple syrup. Pulse to mix.

Step #4:  Begin adding in the water – 1 - 1 1/2 tablespoons usually work well until the seeds all clump together in a ball.  You want the batter to be thicker and dough-like so you can spread it out on a pan.

Step #5:  Between lightly oiled parchment paper, roll out the dough as thinly as you can. Remove the top piece of parchment paper and slide the remaining parchment paper with dough onto a cookie sheet.

Step #6:  Bake for 12-17 minutes depending on how thick you spread your mixture.  The tops should be golden brown, and the cracker should be crisp.

Step #7:  Dust crackers with cinnamon or coconut sugar