In a small bowl, make a chia "egg" by mixing 1 tablespoon of chia seeds with 3 tablespoons of water. Let sit for 5 minutes.
Meanwhile, in a food processor, chop ⅓ cup of raw pecans into a fine flour. Next, add ¾ cup of brown rice flour and ½ tsp of kosher salt to the pecans and process to combined.
Add olive oil, maple syrup and remaining water to the chia "egg". Mix to combine.
Add wet ingredients to the dry ingredients and process until the dough just comes together.
Working in batches, take half the dough mixture and place on a hard surface that has been dusted in brown rice flour. Place a large piece of parchment on top of the dough and roll out until thin. Use a 1 ½ inch biscuit cutter to cut out crackers. Place on a baking sheet that has been lined with parchment paper. Repeat process until all baking sheets are full. Sprinkle crackers with coarse salt before baking.
Bake crackers at 350°F for 10-15 minutes or until the crackers are crisp and golden in color. Let cool completely before eating. The crackers will continue to crisp as they cool.
This recipe makes 50-60 crackers. Enjoy on their own or dip them into peanut butter, soft cheese or my Roasted Carrot and Pepper Tapenade.
