Those of us on a grain free diet deserve a little crunch in our life. Today I am posting a modified version of Elana Amsterdam’s Sesame Crackers. Made with Almond Flour, these crackers take me back to the days of Wheat Thins….but these crunchy little morsels are much healthier!
1 1/2 Cups of Almond Flour
3/4 teaspoons of Sea Salt
1/2 Cup Sesame Seeds
2 teaspoons of Grapeseed Oil
3 teaspoons of Sesame Oil
1 Large Eggs
Preheat oven to 350 degrees.
Line a large baking sheet with parchment paper, cut a 2nd piece of parchment paper for rolling the dough.
In a large bowl combine Almond Flour, Sea Salt and Sesame Seeds.
In a small bowl whisk Egg, Grapeseed Oil, and Sesame Oil.
Add wet ingredients to dry ingredients and mix well.
Place dough on parchment lined cookie sheet and place 2nd piece of parchment paper on top.
Flatten dough with the palms of your hand, then roll until the dough is approximately 1/16 of an inch thick.
Remove the top layer of parchment paper, and using a pizza cutter cut dough into 2 inch squares.
Bake for 12 to 15 minutes. Let cool on cookie sheet for 30 minutes before removing.
These crackers freeze well, if they last that long!