Preheat the oven to 350˚F.

Cut two pieces of parchment paper to the length of your sheet pans. You'll need two sheet pans for this recipe.

Process shredded coconut into a coarse meal, in a food processor or blender.

In large mixing bowl whisk together dry ingredients: flours, coconut meal, seeds and seasonings. Stir in olive oil with a fork until mixture becomes crumbly. Stir in water and form dough into a ball. Dough will be sticky to the touch. Cover bowl with a tea towel and let sit for 10 minutes.

Divide dough in half and pat each half into a rectangular shape. Place each half on the pieces of parchment paper. Cover with another piece of parchment or wax paper and roll out dough, trying to keep it into a rectangle as you go, to 1/8" thickness.

Peel back the top piece of parchment and sprinkle dough with 1 tablespoon each of the sesame seeds and caraway seeds. Replace the paper and gently use the rolling pin to press seeds into the dough.

Cut dough into approximately 1" wide squares with a pastry cutter, pizza cutter or knife. The sunflower seeds will catch on the blade, but this did not bother me. If you want a perfect clean cut, then you can chop seeds into smaller pieces before adding them to the dough.

Slide parchment with the dough onto each baking sheet and bake at 350˚F for 35-40 minutes. Switch pans halfway through baking. The crackers are done when they are golden brown with crisp edges.

Transfer pans to cooling racks and cool for 10 minutes before serving. Break apart the crackers and store them in an airtight container at room temperature for up to 2 weeks.