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Preheat oven to 350°F.
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In a small bowl, combine flaxseed meal and water. Set aside.
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Combine almond flour replacements, nutritional yeast and salt in a large bowl.
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Add coconut oil, lemon juice and flaxseed meal mixture. Mix until a dough forms.
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Transfer dough to a sheet tray lined with a piece of parchment paper, and cover dough with a second piece of parchment paper.
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Roll out dough between parchment paper, removing and replacing the parchment as needed, to 1/16-inch thickness.
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Remove top sheet of parchment paper and discard.
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Cut dough into 1½-inch squares or other desired shapes.
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Dock each cracker with a fork and sprinkle generously with kosher or large flake salt.
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Bake until deep golden color, about 25 minutes.
