Sesame Coconut Flour Crackers

Sesame Coconut Flour Crackers
Makes 24 crackers

• 1-½ cups coconut flour
• ¼ cup ground flax seed
• ½ cup ground chia seeds
• ¼ tsp. salt
• ½ cup warm water
• 3 Tbs. olive oil
• 1 Tbs. sesame oil
• 3 Tbs. toasted sesame seeds
• 3 Tbs. gluten-free tamari or soy sauce
• 2 Tbs. erythritol

1. Whisk together coconut flour, ground flax and chia seeds, 2 Tbs. sesame seeds and salt. Set aside.
2. Mix together water, olive oil and sesame oil. Slowly add mixture to coconut flour mixture. Work into a ball with hands. If dough is too wet to handle, add more coconut flour. If dough is too dry to form into a ball, add more water a tsp. at a time until dough is workable.
3. Lightly grease a cookie sheet and roll the dough out directly on the sheet with a brayer to ¼ inch thickness. If necessary, use an additional baking sheet.
4. Score dough into 2 inch squares and lightly prick all over with a fork. Bake in preheated oven at 350 degrees for 10-15 minutes until top is lightly browned.
5. While crackers are cooking, make the glaze by heating tamari in a small saucepan and dissolving erythritol in tamari. Let mixture boil for 2 minutes. Brush onto lightly browned crackers. Sprinkle remaining sesame seeds onto glazed crackers.
6. Cook glazed crackers an additional 10-15 minutes until glaze has set.
7. Let crackers cool completely then break along scored lines.