*This recipe was from the book, Glutenology
- 3 c. blanched almond flour
- 1/ ½ tsp of salt
- 1 c. sesame seeds
- 2 T of nut or avocado oil
- 2 lg eggs-could try chia or flax in place of egg (1 egg=1T of flax or chia seeds and 3 T water)
Preheat the oven to 350. Set aside 2 large baking sheets. Cut 3 pieces of parchment paper to the size of the baking sheets. In a large bowl, combine the almond flour, salt, and sesame seeds. In a medium bowl, whisk together the oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Divide the dough into 2 pieces. Place 1 piece of dough between sheets of parchment paper and roll in 1/16 inch thickness. Remove the top piece of parchment paper and transfer the bottom piece of parchment paper with the rolled –out dough onto a baking sheet. Repeat the process with the remaining piece of dough. Cut the dough into 2 inch squares with a knife or pizza cutter.
Bake for 12 to 15 minutes, until lightly golden. Let crackers cool on the baking sheets for 30 minutes and serve.