Preheat oven to 325 degrees.

You'll need 2 baking sheets and 3 sheets of parchment.

Add the dry ingredients to the food processor. Pulse until well combined.

Add the sunbutter and date paste. Pulse until well combined. Scrape down the sides as necessary.

Add any optional ingredients and pulse to incorporate.

Add water, 1 Tbsp at a time and pulse until you get a slightly tacky, moldable dough. I used about 4 Tbsp of water to get this consistency.

Form two balls with the dough. Beginning with one ball, place on a firm surface covered with a sheet of parchment.

Press the dough flat with your hands until you have it about 1/4" thick.

Cover with another sheet of parchment and roll out to about 1/8" thick in a long narrow strip to fit the baking sheet. See the blog for photos of this.

Using a baking scraper blade or knife or pizza cutter, cut into desired sized pieces.

Carefully transfer the parchment to a baking sheet.

Repeat the process for the other half of the dough.

Gently separate the crackers from each other so the edges are not touching.

Bake for 15 minutes, remove from oven and flip each cracker over and return to the oven for an additional 15 minutes or until they are getting crispy, golden edges.

Cool completely on a wire rack. They will get crispier when completely cool.

Store in an airtight container. For best long storage, store in the refrigerator.