Quinoa Crackers

Makes 2 pans worth.

INGREDIENTS:

• 1 cup washed quinoa flour (or 1/2 c quinoa and 1/2 c coconut flour) 

  • NOTE: I wash my quinoa and drain it to remove bitter taste then put it out on cookie sheets in the oven (275 to 300 degrees) stirring occasionally until dry, then grind it into flour.)

• 1/4 cup sesame seeds

• 2 cups almond flour

• 1-1/2 teaspoons sea salt

• 6 tablespoons coconut oil

• 2 rounded tablespoons almond butter

• 1/2 cup water

INSTRUCTIONS:

1. Mix dry ingredients together.  

2. Add coconut oil & almond butter.  Mix with beaters.  

3. Add water and mix with beaters. 

4. Pour into 2 cookie sheets (w/silicon mats in bottom)

5. Roll out very thin on silicon mats or parchment paper. (About the thickness of a wheat thin or a little thicker.  The thinner the crispier.)

6. Lightly sprinkle sea salt on top & cut into squares.

7. Bake @ 375 for about 13 to14 minutes. They should be lightly browned.  

   1. NOTE: Edges will brown first (take off and let the rest continue to cook until brown)