Crunchy Paleo Crackers
1 cup (120 g) finely ground blanched almond flour (Honeyville is a great brand, so is nuts.com)
3/4 cup (90 g) tapioca starch/flour, plus more for sprinkling
1/2 teaspoon kosher salt
1 teaspoon baking soda
3 tablespoons sesame and/or poppy seeds
1 tablespoon (14 g) virgin coconut oil, melted and cooled
1 egg (50 g, weighed out of shell) at room temperature, beaten
Lukewarm water, by the 1/8 teaspoonful
Preheat your oven to 325°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the almond flour, tapioca starch/flour, salt, baking soda and seeds, and whisk to combine well. Create a well in the center of the dry ingredients, add the coconut oil, egg, and 1/8 teaspoon water, and mix until the dough comes together. Knead in more water by the 1/8 teaspoonful until the dough holds together without crumbling.
Place the cracker dough between two large sheets of unbleached parchment paper and roll out as close to 1/8-inch thick as possible. To prevent the rolled-out dough from having a crinkled appearance, do not press too hard with the rolling pin. Rather, apply medium pressure and roll back and forth over the dough. Remove the top layer of parchment paper and cut out shapes that are approximately 1 1/4-inch square using a cookie cutter, pizza or pastry wheel, or sharp knife. Lift the shapes off the parchment with an offset spatula or knife, and place about 1/2-inch apart on the prepared baking sheet.
Place in the center of the preheated oven and bake until lightly golden brown all over and dry to the touch, about 15 minutes. Allow to cool completely on the baking sheet. Store in a sealed glass container (not plastic!) at room temperature to maintain crispness.