These crackers are so easy to make and a world above the boxed crackers, it will make you wonder how many bad crackers you have suffered through before landing on these perfect crisps. Gluten-free, vegan and absolutely delicious for an even bigger win.
In a medium bowl, combine the brown rice flour, almond meal, black and white sesame seeds, ground flaxseed, baking powder and salt.
Stir to blend.
Add the sesame oil and water and stir again thoroughly.
The mixture will come together when you use your hands, so get a hand in there and work it.
If the dough is a little crumbly, add another teaspoon of water or two until it all comes together. Dump it on a large sheet of parchment paper and begin to knead the dough.
Bring it together into the shape of a disc. Now you will need to roll the dough out on a flat surface.
Place another sheet of parchment paper on top and gently push the dough out to form an oval or whatever shape it takes. You want it to be 1/8" thick. If the edges start to tear, either use your fingers to gently press them back together or leave it jagged for an even more rustic look.
When the crackers are rolled out, remove the parchment paper on top and use a sharp knife to score the crackers into 2" squares. This will allow them to break easily once they are cooked. Alternatively, you can let it bake and break the crackers up with your hands for a more artisanal look.
The crackers will cool between 25-40 minutes, depending on the thickness and the altitude where you are baking.
When golden, remove from the oven and let sit for about 10 minutes. Break the crackers apart and enjoy with your favorite dips, hummus, cheese or whatever else makes you happy.