Add the sesame seeds to the processor and pulse until just combined. The sesame seeds can remain somewhat whole.

Turn on the food processor. Through the hole in the lid, slowly add the water while the processor is running just until the seed mixture starts to pull away from the sides of the bowl and forms a ball.

Place 2 sheets of parchment paper the size of your sheet pan on a flat work surface. Divide the seed dough into 2 portions and place them on the 2 sheets of parchment paper. Place 2 more sheets of parchment paper over the portions of dough. Using a rolling pin, roll the dough out into a flat thin rectangle, or as close as you can come to a rectangle. The dough should be between 1/8 and 1/4-inch thick.

Remove the top sheets of parchment paper and discard them. Using a pizza cutter or a sharp knife, cut the dough into rectangles that are approximately 1-1/2 x 1-1/2 inches.

Transfer one of the bottom sheets of parchment with the cracker dough on top to a sheet pan. Place this in the oven and bake for approximately 10 minutes until golden brown and crisp.

Remove the pan from the oven and transfer the parchment paper with the cooked crackers to your counter. Cook the second batch.

Break the cooked dough into crackers along the cut lines. The perimeter edges will be rustic, but that is okay. Enjoy with GAPS-friendly guacamole, almond butter, or an approved cheese.