Preheat oven to 350°. Mix together almond flour, seeds and salt. Add remaining ingredients and combine until dough sticks together to form a ball. Roll out between 2 pieces of parchment paper, to the thickness of a nickel. Remove top piece of parchment. Score with a knife or pizza cutter into desired size crackers and transfer parchment to a baking sheet. Bake for 20 mins until lightly browned. If the outer edges finish before the inside, remove the finished pieces and continue baking for a few more minutes. Break flatbreads apart before they cool completely. Can be stored in a cool, dry place for several days.  (Recipe♦477)