Preheat ovent to 400 degrees. Cover a baking tray with parchment or silpat.
In a large bowl mix together dry ingredients, flours through hemp seeds. In a smaller bowl whisk together tahini paste with water until smooth. Pour into flour mixture and work into flour to incorporate all ingredients. Use hand to push into a dough. Kneed a couple of times. Divide into two equal pieces
To roll out the dough, use a clean and smooth surface. I use a pastry mat. Lighly flour the surface, placing one of the dough pieces in the center. Cover the dough with a piece of plastic wrap. Using a rolling pin, roll into a thin even rectangle, about ¼ inch thick. Remove plastic wrap and sprinkle with 1 tablespoon of pumpkin seeds, pressing seeds into the dough. Cut rectangle into about 12 pieces. Gently lift onto baking tray. Crackers can be placed relatively close together. They will not expand while cooking. Repeat with second dough ball.
Bake at 400 degrees for 25-30 minutes until golden brown around the edges and the crackers feel dry to the touch. Sprinkle with croase sea salt as soon as they are removed from the oven. Allow crackers to cool and dry completely before packing into an airtight container for stoarge.
Notes
Recipe slightly adapted from the Forks Over Knives Flavour! CookbookThis recipe uses gluten-free flour, feel free to use all-purpose flour in it's place. Just keep the total amount of flour the same.