Gluten Free Almond Flour Sesame Crackers
Some easy-to-make gluten free almond flour and sesame crackers perfect for celiac sufferers. Great with homemade hummus, vegan cheese and chutney!
Servings Prep Time
45Crackers 45 Minutes
Cook Time Passive Time
20 Minutes 65Minutes
Servings Prep Time
45Crackers 45 Minutes
Cook Time Passive Time
20 Minutes 65Minutes
Ingredients
Instructions
  1. Combine all dry ingredients in a food processor, including all seasonings, and pulse until combined well.
  2. Preheat oven to 180 degrees, line a baking tray with parchment paper.
  3. Once combined, change the food processor blade from regular to pastry cutter, then slowly add the olive oil until the powder mixture becomes crumbly.
  4. Slowly add water one tablespoon at a time while pulsing, you should then see a ball of dough start to form, the consistency should now be mouldable, if too crumbly, simply add another tablespoon of water.
  5. Transfer dough onto some parchment paper, layer another bit of parchment paper over the top and roll out until dough is 3mm thick.
  6. Use a knife, or whatever cutter you have on-hand and cut the crackers to your desired shape (I was random and went for random triangle and rectangular shapes).
  7. Place the freshly cut dough into the fridge for 30 minutes to harden. After 30 minutes, transfer the dough (once hardened) onto the baking tray, you may need to cook in batches of 20-30, the recipe yields around 50 crackers.
  8. Place the prepped mixture into the preheated oven, ensuring they’re not too close together to prevent sticking and to allow to cook through, bake for 15-20 minutes or until browned (bear in mind not all crackers will cook at the same pace).
  9. Once cooked and crunchy, you can enjoy these with your favourite toppings, or allow to cook and keep in an airtight jar for roughly 1 week.
Recipe Notes

Keep in an airtight container to maintain freshness, keeps for a week or so, if it lasts that long!