Sesame seeds have a long and established history; they were once highly valued for their oil in ancient times. The famous phrase "open sesame" from The Arabian Nights refers to the unique feature of the sesame seed pod, which bursts open when it reaches maturity. Serve these crackers with hummus, peanut butter, or slices of cheese.
2.7 ounces almond meal flour (about 3/4 cup)
2.3 ounces brown rice flour (about 1/2 cup)
1.3 ounces potato starch (about 1/4 cup)
1/2 cup sesame seeds
1/2 teaspoon salt
2 tablespoons unsweetened coconut milk
1 tablespoon coconut oil
1 large egg, lightly beaten
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, sesame seeds, and salt in a large bowl; beat with a mixer at medium speed until blended. Add milk, coconut oil, and egg; stir until a soft dough forms.
Shape dough into a ball. Cover a large baking sheet with parchment paper. Place dough in center of paper; gently press dough into a square. Cover dough with an additional sheet of parchment paper. Roll dough, still covered, into a 18 x 12-inch rectangle. Remove top sheet of paper; cut dough into 36 (2-inch) squares. Separate squares on pan.
Bake at 350° for 18 minutes or until crackers are golden brown and crispy. Cool 20 minutes on pan.
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