In the bowl of the stand mixer, combine flours, baking powder, salt, sugar and ground coriander. With the paddle attachment, mix the ingredients to combine.

With the machine running, add the butter and mix until the mixture resembles coarse sand.

Next add the egg replacer mixture and water. Mix until the mixture just comes together.

Stir in the dried fruit and mix until incorporated.

Transfer the dough onto a lightly floured surface and pat it into 9"x13" rectangle about ½" thick. Wrap with plastic and chill for at least 30 minutes or overnight.

Preheat the oven 325°F. Line 2 baking sheets with parchment paper.

Cut the dough into half and roll each piece into ⅛"~¼" thick. Trim the edges (save the scraps to re-roll) and cut the dough into 1½" squares or diamonds.

Transfer the crackers to the prepared baking sheet and prick each one with a fork. Sprinkle demerera sugar on top and bake for 16~18 minutes or until lightly golden.

Remove the crackers out of the oven and let them cool on pan. Store in an airtight container for up to 2 weeks.