You can find coconut flour at some supermarkets or your local health food store. Experiment with the flavors by adding herbs like rosemary, garlic, etc. Happy baking!
- 3 T tahini paste
- 1T coconut oil
- 1 egg
- 2T sesame seeds
- pinch of salt
- 1 T wholegrain mustard
- 2 1/2 T coconut flour
- Preheat oven to 170 °C/338 °F.
- Mix tahini, butter, egg, sesame seeds, salt and mustard in a bowl until well combined. Add coconut flour and mix until thick, sticky mixture forms. If using a different flour, you will need to add more as coconut is a strong moisture absorber.
- Roll the mixture into a ball and place on a slightly greased parchment/baking paper (about 40 x 40 cm). Flatten with your hands in the middle until it’s a flat pancake. Then cover with another piece of parchment paper of the same size and use a rolling pin to flatten the pancake into a thin dough layer, about 3-5mm. Roll it evenly in four directions starting from the middle. Finally using a knife make small incision marks vertically and horizontally to make it easier to break the crackers when cooked.
- Place on the middle shelf and cook for about 15 minutes. The outer edges will cook faster so I recommend taking the tray out of the oven when those start going golden brown and slicing those edges off first, to avoid burning them. They don’t taste nice burnt 🙂 then putting the tray back in the oven for a further 3-5 minutes. Alternatively, before you put the tray in the oven in the first place, slice the thin pancake into halves and spread them apart so there is some space between the halves. When you’re taking them out, you will notice that there is of oil bubbling away around the cracker and that’s fine. Set the cooked cracker layer to cool before breaking apart.
Preparation time: 10 minutes
Cooking time: about 15 minutes
Makes about 15 crackers