Whisk together coconut flour, ground flax and chia seeds, 2 Tbs. sesame seeds and salt. Set aside.
Mix together water, olive oil and sesame oil. Slowly add mixture to coconut flour mixture. Work into a ball with hands. If dough is too wet to handle, add more coconut flour. If dough is too dry to form into a ball, add more water a tsp. at a time until dough is workable.
Lightly grease a cookie sheet and roll the dough out directly on the sheet with a brayer to ¼ inch thickness. If necessary, use an additional baking sheet.
Score dough into 2 inch squares and lightly prick all over with a fork. Bake in preheated oven at 350 degrees for 10-15 minutes until top is lightly browned.
While crackers are cooking, make the glaze by heating tamari in a small saucepan and dissolving erythritol in tamari. Let mixture boil for 2 minutes. Brush onto lightly browned crackers. Sprinkle remaining sesame seeds onto glazed crackers.
Cook glazed crackers an additional 10-15 minutes until glaze has set.
Let crackers cool completely then break along scored lines.