• 3 cups blanched almond flour
• 1 ½ teaspoons celtic sea salt
• 1 cup sesame seeds
• 2 eggs, whisked until frothy
• 2 tablespoons grapeseed oil
- In a large bowl, stir almond flour, salt, sesame seeds, eggs and oil until well blended
- Separate dough into two halves
- Line two large (12 x 16) stainless steel baking sheets with parchment paper
- Place one half of the dough in the center of each lined sheet
- Cut another piece of parchment paper and place it over one of the balls of dough
- Roll dough out between the two pieces of parchment paper, until it is ⅛ inch thick and covers the
entire baking sheet; remove top paper and repeat process with the other piece of dough - Cut the dough with a knife or pizza cutter into 2 inch squares
- Bake at 350° for 10-12 minutes, until golden brown
- Cool and serve
Makes 96 crackers