Almond Sesame Crackers
Prep Time
10 minutes
Prep Notes
I make these crackers with the almond pulp left over from making almond milk, but you can easily substitute almond flour in the recipe! They taste great with salsa, hummus, or any topping you choose!
Cooking Time
45 minutes
Yields
3 dozen crackers
Ingredients
1 cup almond pulp (or almond flour)
1/4 cup chia seeds
1/4 cup ground flaxseeds
2 Tbsp psyllium
1/4 cup sesame seeds, toasted
3/4 tsp salt
2 Tbsp coconut oil, melted
3 Tbsp tahini
1 1/2 cup water
Directions
- Preheat oven to 325°F and line 2 cookie trays with parchment.
- Mix dry ingredients in large bowl.
- Add tahini and coconut oil. Mix well.
- Add water and mix until everything is incorporated.
- Let sit 10 minutes while batter thickens up. It shouldn't be runny, yet can easily be spread with fingers (the consistency of muffin batter.)
- Transfer approximately 1 1/2 cups of batter to each lined tray and spread to a thickness of 1/8-3/16 inches with fingers. Lightly score with pizza wheel.
- Bake for 25 minutes. Remove from oven. Lift parchment and invert cracker sheet onto bare tray. Bake 20 minutes more or until crackers are golden and crisp. It may be necessary to remove the crackers around the edges that are crisped and return rest to bake some more.
- Enjoy!
Credit
Evey Schweig Health Coach
https://eveyschweig.com/apps/recipe/details/id/Almond-Sesame-Crackers-1
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