Ingredients

1 cup (6oz/170g) raw unsalted almonds

1/4 cup whole flax seeds

1/2 tsp salt

1/2 tsp garlic powder

1 Tb black sesame seeds

1/4 cup water

Directions

• Prep: Soak the almonds in room temperature water for at least 2 hours until the skins soften, then gently squeeze each nut between your fingers to remove its skin. Spread the peeled almonds in a single layer and let them dry overnight—or until completely dry to the touch. If you prefer to skip the manual peeling, you can always use store-bought slivered almonds.
• Blend: Add the peeled almonds and flax seeds into the inner container of the Tribest Backspin Blender and secure the lids. Press VACUUM + AUTO LOW. Blending will begin after the vacuum cycle has ended. 
• Make the dough: Transfer the freshly blended flour into a large mixing bowl and stir in the salt, garlic powder, and sesame seeds. Gradually add water 1 tablespoon at a time, mixing until the ingredients bind together into a dough ball. Note: Use only as much water as needed; the dough should be tacky but not sticky.
• Roll & shape: Place the dough ball onto a sheet of parchment paper and cover it with a second sheet. Flatten the dough with your hand, then use a rolling pin to roll it out to about 1/8 inch thickness.
• Cut: Peel off the top layer of parchment paper. Use a pizza cutter or knife to slice the dough into your preferred shapes (squares, diamonds, or rectangles).
• Bake: Transfer the crackers to a baking sheet. Bake at 350°F for approximately 12-15 minutes.  Monitor them closely toward the end of the timer; you want a golden finish, so pull them out the moment they look ready. When done, let cool.
• Enjoy! Store your crackers in an airtight container for up to 5 days.