3 Cups almond flour
1 Tsp. Himalayan pink salt (or sea salt)
1 Cup sesame seeds
2 Eggs (whisked until frothy)
2 Tbsps grapeseed oil (or avocado/coconut oil melted)
In a large bowl, mix all ingredients until well blended.
Separate dough into 2 halves.
Line 2 large baking sheets(12×16) with waxed paper.
Place one half of the dough in centre of cookie sheet.
Place another piece of waxed paper on top of dough.
Roll out dough-between the 2 pieces of waxed paper-until roughly 1/8 inch thick(thicker is okay too)
Cut the dough with a knife or pizza cutter into 2 inch squared.
Bake at 350 for 10-20 minutes until golden brown.
***Ovens vary, so check often.
I made half the recipe. The crackers took roughly 20 minutes to cook. I found the outer edges cooked much quicker, so half way through baking time, I removed the baking sheet from the oven and took the crackers that were on the periphery. I returned the baking sheet to the oven and cooked the rest until brown.