Sesame Crackers (from the The Gluten-Free Almond Flour Cookbook)
3 c. blanched almond flour
1.5 tsp. Himalayan or Celtic Sea Salt
1 c. sesame seeds
2 TBSP. grapeseed oil (or other oil)
2 large eggs
Preheat oven to 350. Cut 3 pieces of parchment paper to fit a baking sheet. In a large bowl, combine the almond flour, salt, and sesame seeds. In another bowl, whisk together grapeseed oil and eggs. Combine. Refrigerate overnight for nutritional “soaking” benefits which neutralizes phytic acid. If you don’t have time to soak it, it will still taste great with out overnight refrigeration. Divide room temperature dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/16 inch thickness. Remove the top piece of parchment and transfer the bottom piece of parchment with the rolled-out dough into a baking sheet. Repeat the process with the remaining dough. Cut the dough into 2-inch squares with a pizza cutter. Bake for 12 – 15 min., until lightly golden. Let the crackers cool on the baking sheets for 30 min., then serve.