Adapted From: Elana Amsterdam, The Gluten-Free Almond Flour Cookbook
Makes: Dozens. Put most in the freezer and use as needed
INGREDIENTS:
3 c. almond flour
1 ½ Tsp. sea salt
½ c. sesame seeds, ground (optional)
2 Tbs. olive oil or coconut oil
2 eggs
DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Set aside 2 large baking sheets. Cut 3 pieces of parchment paper to fit baking sheets.
3. In a large bowl, combine flour, salt, and ground sesame mix.
4. Add eggs and oil and stir until all ingredients are well combined.
5. Divide dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to about a 1/16-inch thickness. Remove the top piece of parchment and transfer bottom sheet with rolled out dough to baking sheet. Using a knife or pizza cutter cut dough into 2” cracker-sized squares.
6. Repeat the process with the 2nd piece of dough.
7. Bake for 12 to 15 mins. Until lightly golden. Allow to cool the break apart and serve.
8. Store crackers in an airtight container. Freeze those you won’t eat within a few
days.