• 3 cups blanched almond flour
• 1 ½ teaspoons sea salt
• 1 cup sesame seeds
• 2 tablespoons grapeseed oil
• 2 large eggs
Preheat the oven to 350 F. Set aside 2 large baking sheets.
Cut 3 pieces of parchment paper to the size of the baking sheets.
In a large bowl, combine the almond flour, salt, and sesame seeds.
In a medium bowl, whisk together the grapeseed oil and eggs.
Stir the wet ingredients into the almond flour mixture until thoroughly combined.
Divide the dough into 2 pieces.
Place one piece of dough between 2 sheets of parchment paper and roll to 1/16-inch thickness.
Remove the top piece of parchment paper and transfer the bottom piece of parchment with the rolled-out dough onto the baking sheet.
Repeat this process with the remaining piece of dough.
Cut dough into 2-inch squares with a knife or pizza cutter.
Bake for 12-15 minutes, until lightly golden. (after crackers have cooled, you might need to put them in again for another 15 minutes to make them more crisp).
Let the crackers cool on the baking sheet for 30 minutes, then serve.
Makes 60 crackers