2Tablespoonscoconut oil(or palm oil shortening, both work well in this recipe)
1Tablespoonsturbinado sugar for sprinkling on top
Preheat oven to 350 degrees F.
In a medium bowl, stir together the flour, flaxseed, coconut sugar, baking powder, and salt.
With a fork, cut the coconut oil into the flour mixture until crumbly. Stir in the cold water until a crumbly dough forms.
Press the dough together into a disc and place between 2 pieces of parchment paper. Roll out the dough until it's about 1/16- to 1/8-inch thick. Once it's rolled out, sprinkle evenly with the turbinado sugar.
Place the rolled dough along with the bottom piece of parchment paper together onto a baking sheet. Bake for 10 minutes.
Remove from the oven and cut into 1-inch pieces, separating the crackers so they can get crisp. Try to cut them as uniform as possible so the crackers can cook evenly.
Return the crackers to the oven, and bake for 10 minutes more. Some of the crackers from the inside of the dough will seem soft at first, but they will get crisp as they cool. If your dough is thicker, they will need a few more minutes to cook (start with 2 minute increments).
Allow to cool completely before putting in an an airtight container. Enjoy!
This makes a small batch, you can double or triple this recipe to make more. With bigger batches, you'll need to divide the dough into 2 or 3 portions for rolling and baking.