Preheat the oven at 380 F.

Grind the seeds for the dough and combine them in a bowl. Add all other dry ingredients.

To the coconut cream add the apple cider vinegar and the psyllium husk. The psyllium husk needs all the moisture to expand and form a gelatinous mixture. This will act as a binder.

Combine together the coconut cream mixture and the other gathered dry ingredients. Mix well with a spatula until a dough is formed and the walls of the bowl gets clean. You can also use your hands as well.

Let the dough rest for 10-15 minutes in order to absorb the liquid properly and the seeds to expand.

Bring the dough to a working surface. Place the ball of dough between two pieces of parchment paper and using a rolling pin, roll until very thin, about ⅛ inch thick.

Remove the top piece of parchment paper and sprinkle with sunflower seeds and sesame seeds if desired. Place it back on top and roll gently the rolling pin by pressing the seeds. This step will prevent seeds from falling out after baking.

Using a knife or a pizza cutter, cut the dough into 2 inch squares, but do not separate. Use the tines of a fork to prick each cracker several times.

Keep the dough on the bottom piece of parchment paper and move onto a cookie sheet.

Bake in a preheated oven at 380 F for ~ 7 minutes. Then rotate the sheet and bake for another 7 minutes at 325 F (182 C). Keep an eye on them as everyone's oven is different and they tend to burn easily.

Let crackers to cool fully on the cookie sheet, then break apart. Store in an airtight container.