By: Susan Joy
These light and crispy gluten-free sesame crackers are perfect to snack on or use with one of my paleo dips.
They’ll stay fresh for up to 2 weeks if stored in an airtight glass container.
Ingredients
- 2 cups (220g) almond meal/flour, (from blanched almonds)
- 1/3 cup (42g) arrowroot flour
- 2 Tbsp sesame seeds
- 2 tsp mustard powder
- 1/2 tsp baking powder (gluten free)
- 1/2 tsp fine sea salt
- 1 Lge egg(s)
- 2 tsp filtered water
- Extra sesame seeds and salt for the topping
Directions
Preheat oven to 160c (fan-forced).
Add the almond meal, arrowroot, sesame seeds, mustard powder, baking soda and salt to a food processor. Process for 8 – 10 seconds to produce a fine texture.
Add the egg and filtered water and process until a dough starts to form (approximately 10 seconds). Remove from the processor and give the dough a quick knead to combine well.
Place the dough between 2 sheets of baking paper. Use a rolling pin to roll the dough out to a very thin 1.5 – 2mm rectangle. Remove the top sheet of paper and trim so you have straight edges. Set trimmings aside to be rerolled.
Slide the sheet of paper containing the rolled dough onto a baking tray and sprinkle with the extra sesame seeds and sea salt. Place a clean sheet of paper over the dough and gently smooth your hands over the surface to lightly press the seeds into the dough. Use a pizza cutter or large knife to cut vertical and horizontal lines through the dough, creating 5cm squares.
Bake for approximately 20 minutes or until lightly golden and crisp.
Allow the crackers to cool on the tray. Store in an airtight glass container for up to 2 weeks.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied