Sesame Crackers/Chips
Recipe: Sesame Crackers/Chips
From: rhiannonredwulf
Makes: several dozen, depending on how big you cut them
1 Tbsp. olive oil or grapeseed oil
2 egg whites
1-1/2 c. blanched almond flour (see note)
3/4 tsp. salt
1/2 c. raw sesame seeds
Need a cookie sheet, parchment paper (next to the wax paper and aluminum foil in the store), a big bowl, a little bowl, and a rolling pin.
Heat oven to 350 degrees. Cut 3 sheets of parchment paper the size of your cookie sheets.
Whisk oil and egg whites together in a small bowl. Put the almond flour, salt, and sesame seeds in the big bowl (break up any clumps with a fork). Stir the wet ingredients into the dry ones in the big bowl until thoroughly combined.
Divide the dough in two. Make a round ball out of half of the dough, and put it on one sheet of parchment paper. Put another sheet of parchment paper on top. Roll it out with the rolling pin until it's about 1/16 inch thick. (This is not the least bit fussy. You can grab a bit and stick it in a spot where there's no dough and just flatten it in with the rest. If it goes all wrong on a first try, make it back into a ball and do it again. Just don't let the rolling pin touch the sticky dough.)
Remove the top sheet of the parchment paper carefully. Cut the rolled out dough into 2 inch by 4 inch pieces, or whatever size you like. (A rolling pizza cutter is fabulous for this.) Slide the parchment paper onto the cookie sheet. Bake for 12-15 minutes, until golden brown - don't let them burn!
While the first batch is baking, roll out the second ball of dough.
When done, let them cool then break them apart.
Notes:
rhiannonredwulf says, "These are really good to dip up salsa, hummus, or guacamole. Nice quick snack. They also hold up well to break apart into soup. The recipe can be doubled if need be. (It's cholesterol free, sugar free, and gluten free.) I've just been putting them on a plate under a cake tin on my cabinet. They keep at least a week, maybe more."
From: rhiannonredwulf
Makes: several dozen, depending on how big you cut them
1 Tbsp. olive oil or grapeseed oil
2 egg whites
1-1/2 c. blanched almond flour (see note)
3/4 tsp. salt
1/2 c. raw sesame seeds
Need a cookie sheet, parchment paper (next to the wax paper and aluminum foil in the store), a big bowl, a little bowl, and a rolling pin.
Heat oven to 350 degrees. Cut 3 sheets of parchment paper the size of your cookie sheets.
Whisk oil and egg whites together in a small bowl. Put the almond flour, salt, and sesame seeds in the big bowl (break up any clumps with a fork). Stir the wet ingredients into the dry ones in the big bowl until thoroughly combined.
Divide the dough in two. Make a round ball out of half of the dough, and put it on one sheet of parchment paper. Put another sheet of parchment paper on top. Roll it out with the rolling pin until it's about 1/16 inch thick. (This is not the least bit fussy. You can grab a bit and stick it in a spot where there's no dough and just flatten it in with the rest. If it goes all wrong on a first try, make it back into a ball and do it again. Just don't let the rolling pin touch the sticky dough.)
Remove the top sheet of the parchment paper carefully. Cut the rolled out dough into 2 inch by 4 inch pieces, or whatever size you like. (A rolling pizza cutter is fabulous for this.) Slide the parchment paper onto the cookie sheet. Bake for 12-15 minutes, until golden brown - don't let them burn!
While the first batch is baking, roll out the second ball of dough.
When done, let them cool then break them apart.
Notes:
rhiannonredwulf says, "These are really good to dip up salsa, hummus, or guacamole. Nice quick snack. They also hold up well to break apart into soup. The recipe can be doubled if need be. (It's cholesterol free, sugar free, and gluten free.) I've just been putting them on a plate under a cake tin on my cabinet. They keep at least a week, maybe more."