1 cup blanched almond flour
2 teaspoons olive oil
2 Tablespoons cold water
1/2 teaspoon salt
2 Tablespoons fruit juice sweetened dried cranberries
1 Tablespoon raw sunflower seeds
1 stem of fresh, tender rosemary
Preheat oven to 350. reserving about half of the sunflower seeds, place remaining ingredients into a food processor and process until combined and holding together. With processor turned off, sprinkle remaining sunflower seeds evenly over the top of the mixture. Replace lid and pulse just to combine and coarsely chop remaining sunflower seeds.
Carefully remove dough from bowl and form into a ball. Place the dough onto a piece of parchment paper and top with a second sheet of paper. Roll dough out until is is about 1/8 inch thick, trying to keep the thickness as even as possible, especially near the edges. Remove top sheet of paper. If desired, sprinkle dough with a tiny bit more salt.
Cut dough with a long knife or pizza cutter into cracker sized pieces. Transfer dough (on paper) to a baking sheet.
Bake for about 10 minutes. Rotate pan and bake for about 5 more minutes. Allow crackers to cool before serving.