Instructions

I have a monthly potluck dinner club and a couple of the folks are gluten sensitive. I like to experiment with options for them and bring them to our little get together.

This Saturday is our next meeting and I’ve gotten these GF Sesame Stick Crackers to eat with the chicken salad I’m serving. They remind me of the sesame sticks you get in snack mix… but with less sugar. I’ve made them both with honey and brown sugar, and with and without the tahini. All the options worked fine.

Ingredients

• 2 Cups (218g) Almond Flour
• 1 Cup (140g) Sesame Seeds
• 45g Honey or 1 1/2 (19g) Tbsp Brown Sugar
• 3/4 tsp (6g) Salt
• 1 tsp (4g) Garlic Powder
• 1/2 tsp (2g) Powdered Turmeric
• 1 tsp Baking Powder
• 2 tsp (10g) Toasted Sesame Oil
• 2 Eggs
• 2 Tbsp (30g) quality Tahini (optional)

Preheat oven to 275 degrees F.

Mix all the dry ingredients together in a medium size bowl. In a 2 cup measuring cup (or small bowl) scramble the eggs with the sesame oil and tahini if using. Add the egg mixture to the dry ingredients and stir until it comes together in a thick paste. I used to mix with my hands, but the addition of the turmeric was staining them yellow.

Once everything is combined I place half the lump on a 9×13 inch silpat. I cover with a sheet of parchment paper and roll it out till it almost completely covers the area. It ends up about being 1mm thick. You could also use two sheets of parchment.

Once it’s all rolled out and as smooth as possible, I peel off the parchment. Before cutting I check to see if the crackers are thin enough. I’ve used a variety of thicknesses, too thin and they are too delicate for dips and toppings. I usually find about 1mm is good for both snacking and topping.

These crackers have a LOT of seeds in them. This can cause bunching and tearing when cutting using a dragging motion. I like a pressing tool for these. I’ve used my bench scraper, but prefer this cheap plastic bowl scraper. I place it on the short end and ‘roll’ it across the dough to make the cuts.

I place the silpat on a standard baking sheet and pop them into the oven for about 17 minutes. Your cooking time will vary depending on your thickness. Don’t expect them to brown evenly either… edges will get darker as will any thin spots in the dough. Make sure the lightest portion of the sheet get a slight toast on top… otherwise those sections will be softer like cookies instead of crackers.

While the first batch is cooking I press and cut the second batch. When the first lot are out of the oven I carefully slide the hot silpat onto a cooling rack.

The second batch goes onto the cookie sheet and into the oven. Once cool the crackers come apart along the cut lines and I store them in an airtight container for about two weeks.