Gluten-Free Almond Crackers

This is another one of those times that I actually followed the recipe so closely you're better off checking out Elana's Pantry for the real recipe for Paleo-friendly, gluten-free crackers.  Remember the canned almond milk disaster?  This is a use for all that almond meal.

Almond Pulp Crackers

• 1 cup almond pulp (or almond meal + 1/4 cup water)
• 2 tablespoons flaxseed meal
• 1 tablespoon sesame seed oil
• ½ teaspoon salt

1. Combine all ingredients in a large bowl
2. Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼ inch thickness
3. Remove top piece of parchment paper
4. Transfer the bottom piece with rolled out dough onto baking sheet
5. Cut dough into 2-inch squares with a knife or pizza cutter
6. Bake at 135° for at least 20 hours, or until crunchy
7. Let crackers come to room temperature on baking sheet, then serve

Since I had dehydrated my almond meal, I packed the cup measure extra full, then re-hydrated it with some water.

 I also didn't have any flaxseed meal, but I do have some brown flaxseed and a blender.

 

Alright, so when you mix all the ingredients together, put them between two sheets of parchment paper (NOT the same as wax paper.  Lesson learned) and roll it out to ~1/4" thick.

 Remove the top sheet of parchment paper, cut into squares and bake.  According to the recipe, 135* for 20 hours.  My patience and my trust of the oven ran out before that point (ie I will not go to bed with the oven on), so I'm considering this part to be open to interpretation.

So while my crackers aren't as crunchy as I suppose they ought to be, they are definitely tasty, and they are a great way to use up the massive amounts of elderberry jam I procured last summer :)