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In a medium bowl, whisk together flour, coconut, flaxseed meal and sea salt; set aside. In a separate medium bowl, whisk together coconut oil and sugar until smooth and syrupy. Add egg and 1 tablespoon water and whisk until combined. Stir in flour mixture until just incorporated. Turn dough out onto a work surface (you shouldn’t need to flour the surface), knead a few times to make a smooth, incorporated dough and shape into a rectangle. Divide dough in half, then flatten each piece, cover and let sit for 10 minutes. Dough can be refrigerated for up to 2 days; bring it to room temperature before rolling out.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll dough out 1/8 inch thick. Cut into 1 1/2- to 2-inch rounds, squares or other shapes. Transfer to the prepared baking sheets, spacing crackers about 1 inch apart. Sprinkle with flaxseed, poppy seeds and fleur de sel. Bake until crackers are just beginning to color at the edges, about 9 minutes. Remove from the oven and transfer baking sheets to a wire rack and let crackers cool completely. Crackers will keep in an airtight container at room temperature for up to 1 week.