Wheat-Free Sesame Seed Almond Flour Crackers
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Low-carb, wheat-free crackers made with almond flour and sesame seeds. You can make them plain or a variety of nuts and seeds. Courtesy of Don Mauer
1 large whole egg
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon sesame seeds
1¾ cups finely ground blanched almond flour
Place the oven rack in the center position and heat the oven to 350 degrees.
In a medium-large bowl, whisk the egg, salt, pepper and sesame seeds together until combined. Add the almond flour and, using a rubber spatula, mix until it starts to come together. Using clean hands, mix and press together, until completely combined, into a ball.
Place the dough onto a sheet of parchment paper the size of the baking pan. With your hands, pat the dough out into a rough rectangle. Place another piece of the same size parchment paper over the dough. Use a rolling pin to roll the dough out to about 1/8-inch thickness.
Discard the top paper. Using a thin, sharp knife or a pizza wheel, cut the dough into roughly 1-inch squares. Transfer the cut crackers to the baking pan.
Bake the crackers for 16 minutes, until the crackers near the pan's edge are a light golden brown. Using a spatula, transfer those crackers to a cooling rack. Return the pan to the oven and bake for about 4 more minutes, or until a light golden brown.
Transfer those remaining crackers to a cooling rack; cool completely. When cool, transfer to an airtight container.
Makes 60 crackers.
Nutrition values per cracker: 18 calories (69% from fat), 1.4 g fat (0.4 g saturated fat), 0.6 g carbohydrates (0.1 net carbs), 0.2 g sugars, 0.5 g fiber, 0.9 g protein, 4 mg cholesterol, 21 mg sodium.
Adapted from a King Arthur Baking Company recipe.
