Grain-Free Crackers

I am taking an online cooking class called Reversing Food Allergies from Real Foods Media. It is a cooking class that is based on the GAPS diet. There are so many good recipes! I got this recipe from it. I am currently dehydrating my crackers. I used sunflower seeds. The are not done yet, but they already taste good. Dieter didn't really like them so I will experiment with different kinds of nuts/seeds for him.

2-3 cups Nuts and Seeds, soaked and dried (Any combination of pecans, pistachios, walnut, pine nuts, sesame seeds, almonds...Flax seeds do not need to be soak/dried but should be stored in the freezer.)
1 tsp Sea Salt
1 large Egg
2 Tbsp Coconut Oil
Optional: Seeds, sea salt, chopped herbs, or grated Parmesan for the garnish

-Preheat oven to 350 degrees
-Put the nuts and seeds into the food processor and blend until it is a meal or flour. Do not overblend or you will end up with a nut butter. It should be the consistency of sand.
-Melt the coconut oil.
-Add the egg and salt and pulse until combined.
-Add the coconut oil and blend.
-Put the dough onto the Silpat-or parchment lined baking sheet. Roll it out with a rolling pin as thin as you can get it. Smooth out the edges.
-If you like, you can decorate the top of the crackers dough with seeds and/or sea salt. Chopped rosemary or other herbs, or grated parmesan would also be nice to add.
-Use a pizza cutter to cut the size of crackers you want.
-Put it in the oven for 10-15 minutes-or put it on the lowest setting in your dehydrator (and let them go until they are very crisp-they will come out crispier in the dehydrator). If using the oven, keep an eye on them to make sure they don't burn.
-Let them cool and enjoy!