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Cooking Steps
From our bestest Paleo Pal Esther at Paleo on Main!
Preheat oven to 325. Combine all ingredients in a bowl.
Liberally grease a baking stone, or parchment a baking sheet. Place dough onto stone/sheet and cover with parchment paper. Using a rolling pin, or other cylinder, roll out dough as thin as you can without being able to see through it.Mine covered the whole 9X13 stone. Score dough in the cracker shapes you want and place in preheated oven. Mine took 22 minutes, but will probably be 4-6 minutes less if you are using a traditional sheet pan instead of the baking stone. Keep an eye and remove them when they become toasty brown.
Cooking Steps
- preheat oven to 400 degrees
- Mix together dry ingredients, then add water and oil.
- lightly grease cookie sheet with coconut oil, then spread batter across pan. You may need to use your hands to spread it evenly on the cookie sheet.
- Mix the egg white with a Tbsp of water, then brush on the batter, sprinkle with the sesame seeds.
- bake for 13-16 minutes, until brown, then cut into desired size crackers.
- If you want them extra crispy, after cutting the crackers, let the oven cool for a few minutes, then put the pan back in the oven for another 5-10 minutes.
- These taste great on their own, with pico de gallo, or any paleo dip/spread.
- These satisfied my salty snack cravings that nuts didn’t.
Serves 4
13-16 min
This is a Non-Dairy Recipe
Ingredients
- 2 cups almond flour
- 1/2 cup flaxseed meal
- 1 tsp. baking powder
- 1/2-1 tsp. salt (to taste)
- dash pepper
- 1/3 cup olive oil
- 2/3 cup water
- 4 Tbsp sesame seeds
- 1 egg white
- coconut oil (for pan)
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