Ingredients
- 1/2 cup gluten-free flour of your choice - I used Bob's Red Mill GF All Purpose Baking Flour. Of course, you could always use whole wheat flour or regular all purpose flour
- 1/2 cup almond meal (flour) - I used the left-over almond meal from the almond milk I made the previous day
- 1 1/2 Tbsp nutritional yeast
- 1 3/4 Tbsp flax meal
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 1 1/2 tsp dried, crushed rosemary
- 1/4 tsp baking soda
- 2 tbsp sesame seeds - I used ones I had previously roasted
- 1/4 cup water
- 1/2 tsp olive oil
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- Mix dry ingredients together in a large bowl.
- Add wet ingredients and mixing well.
- Knead the dough with your hands.
- Shape into a ball.
- Roll out the dough on the parchment paper until it’s about 1/8th inch thick, or as thin as you can get it without ripping. Using a pastry wheel or pizza slicer, cut the sheet into cracker sizes.
- Bake at 350F for 18-20 minutes or until the crackers are a light golden.
- Cool on cooling rack for 10 mins.
- Store in air-tight container once fully cooled.
