So good! These are a unbelievably fantastic with guacamole, or try them with cream cheese and nova salmon. Maybe some nut butter and honey drizzled instead? Very quick to make, you'll never go back to store-bought again. The only problem is that you can't keep them around too long, as they get eaten in a day or two.
Use the type of salt called for here - NOT fine grain salt. You need to feel the salt. The fine grain just makes it TASTE like there's salt in it. That's no fun.
Bake 20 - 24 min.
1 cup almond flour
1/2 cup sesame seeds
1 tsp. garlic powder
1 tsp. coarse sea salt
3 T. agave syrup (or maple syrup or honey)
1 T. water
Heat oven to 300º F. Combine almond flour, sesame seeds, garlic powder and sea salt. Stir in agave and water.
Form dough onto a mound between 2 sheets of parchment paper. Gently roll out dough into a rectangle about 1/8" thick.
Remove top sheet of parchment paper. Using a knife or pizza cutter, score dough.
Bake 20 - 24 minutes or until desired brownness.
Let crackers cool on a wire cooling rack; break carefully into crackers at scoring.