Tigernut crackers

reheat the oven to 350 F. In a medium mixing bowl, combine the tigernut flour, coconut oil, rosemary, sage, turmeric, salt. Set the mixture aside. Pour ¼ cup of water into a small sauce pan and add to a stove top. Slowly sprinkle the gelatin into the water (you don't want any clumps) and allow it to bloom for 1-2 minutes. Turn the heat on medium/low for 2-3 minutes to allow the gelatin to melt. Remove the pot from the heat and quickly whisk until it foams. Pour the gelatin egg into the dough and stir quickly to combine. Line a baking sheet with parchment paper and place the dough onto the paper. Place another sheet of parchment paper on top of the dough, sandwiching it between two pieces of parchment paper (the dough is very sticky!). Either using a rolling pin or your hands, flatten the dough through the top piece of parchment paper until it's thin and even. Using a pizza cutter (a normal knife works too, but it's more difficult) slice the dough into crackers. You may also use a tooth pick to add holes into the individual crackers if you'd like. Bake the crackers for 8-12 minutes or until crisped to liking. Remove from the oven and allow to cool before using a spatula to remove from the pan. Serve immediately or store in a sealed container for a week.