Egg wash: 1 egg plus 1 Tablespoon water whisked together
 
Topping*:
6 tablespoons sesame seeds (I use half white and half black sesame seeds) + 4 tablespoons flax seeds (or poppy seeds) + 3 tablespoons flaked dried garlic + 2 tablespoons flaked dried onions. Mix all the topping ingredients together in a small bowl.
 
Place almond flour, flax meal, sesame seeds, and salt in a food processor
Pulse until well mixed
Add the egg whites
Pulse until a ball of dough begins to form
Separate dough into 2 halves
Place one piece of dough between 2 pieces of parchment paper
Roll out dough as thinly as possible
Remove top piece of parchment paper
Cut into 1 inch squares
Paint with egg wash then sprinkle with a little salt and half the seed mixture. Gently press the seeds into the top of the dough
 
Transfer bottom piece of parchment paper with rolled out dough onto a baking sheet
 
Repeat process with remaining piece of dough
 
Bake at 350° for 10-14 minutes
Whole recipe makes 2 full baking sheets
Serve store in a ziplock bag. Freezes well
 
*adjust the combination of seeds and spices to suit your own taste