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Gluten Free Almond Sesame Seed Crackers
Pre-heat oven 350*
Mix in a large bowl:
1 ½ Cups Bob's Red Mill Almond Meal Flour
½ tsp. Sea Salt
½ Cup Sesame Seeds
In a small bowl whisk:
1 Large Egg
1 TBL. Coconut Oil
Pour the egg and oil over the dry ingredients and mix with a fork until combined.
Making sure all the flour has been mixed in.
Place on a Silpat Baking Mat or Parchment Paper
Place a second Silpat Baking Mat on top..If you don't have a Silpat place a piece of Wax Paper on top to help roll out the dough so it doesn't stick. Push down to flatten the dough a little bit.
Using a rolling pin ~ roll out flat
You will have to reshape the dough a few times to get a rectangular or Square shape
Try to make the dough the same thickness.
Carefully score/cut the crackers making sure you do not cut the Silpat Baking Mat
Place the Silpat Baking Mat or the Parchment paper onto a Cookie Sheet. (Do not bake on the wax paper)
Bake 12-15 Minutes
I turned my pan around at 10 minutes because my oven tends to bake unevenly
If some of the outer edge Crackers begin to get golden brown before the center crackers.
Carefully remove them with a spatula.. they come apart very easily but will be very hot.
Cool on a wire wrack.
I baked the middle crackers an extra 2 minutes.
After all the crackers have been cooled place in a container.
These taste wonderful plain or with butter or a nice cheese.
I stored mine in a Container on the counter and they stayed fresh for 2 weeks.
Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/
Bob's Red Mill Flours: http://www.bobsredmill.com/
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