Mix the almond flour with flaxseed, add olive oil and all the spices, salt, and sesame seeds.
Start adding water spoon by spoon and mix. It will get moist and will stick together. Let it rest for 5 minutes.
Place the dough on a piece of parchment paper, press a little with your hands to get a rectangle shape, cover with another sheet of parchment paper, and roll out gently with a pin trying to make as much of a rectangular shape as possible.
Gently remove the top paper and slide the bottom paper with the dough on top of a sheet pan. Portion with a pizza cutter or knife in squares or rectangles and poke holes with a fork (this will make them look like crackers but will also help them cook better).
Bake for about 20 minutes in a preheated oven at 350F. Turn the heat off and leave them in the oven for another 5 minutes. Like any cracker, it needs to be watched carefully, so don't rely on the timer.
Let them cool completely and store them in an air-tight container on the counter for about two days (they won't last that long though).