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Gluten Free Wheat Thins

by on May 24, 2011 in Gluten-Free, Special Dietary Needs May 24, 2011 Gluten-FreeSpecial Dietary Needs
See post on elanaspantry’s site!
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Level: Easy

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Description

When I was a child, I loved crackers. Still do. I especially loved Wheat Thins. Can’t have those anymore. Solution? I’ve made my own!

Ingredients

  • 1 cup Firmly Packed Almond Pulp
  • 2 Tablespoons Flax Meal
  • 1 Tablespoon Grapeseed Oil
  • ½ teaspoons Celtic Sea Salt
  • 1 Tablespoon Agave Nectar

Preparation

Combine all ingredients in a large bowl. Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼-inch thickness.

Remove the top piece of parchment paper. Transfer the bottom piece with the rolled out dough onto a baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter.

Bake at 135°F for at least 20 hours (yes, 20 hours), or until crunchy. Let crackers come to room temperature on the baking sheet, then serve.

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