Sesame Sourdough Almond Flour Crackers

These are lower carb crackers made with sourdough starter and almond flour. I made them sesame so they would work with peanut butter!

Ingredients:

• 220 grams (about 1 cup) mature sourdough starter (100% hydration)
  (or 4 ounces of flour and 4 ounces of water)
• 132 g almond flour
• 3 tablespoons olive oil
• 1/4 cup flax seed
• 1/2 teaspoon fine sea salt
• Optional - 2 tablespoons grated romano cheese
• 2 tablespoons sesame seed (plus more for sprinkling on top)

Instructions:

1. In a bowl, combine sourdough starter with all of the other ingredients. 
2. Mix to combine, kneading until the dough comes together in a smooth ball.
3. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
4. Preheat to 350 degrees F. 
5. Optional - Line two 11 x 17 baking sheet with parchment or silicone baking mats.
6. Roll out dough into an oblong rectangle on the parchment or baking mat.
   (I patted out the dough, and finished pressing it with a rolling pin the first time.
   Now I use the pasta roller on my stand mixer to a "2" thickness.)
7. Sprinkle top with additional sesame seeds. 
8. Score dough with spatula to make crackers.
9. Bake for 15 or so minutes or until lightly golden brown and crispy, rotating the pan part way through baking.
   (I typically need to bake them another 5 or so minutes to crisp up, and often flip them. You may pull off the browner ones.  Watch that the crackers do not burn!)
10. Let cool, then transfer crackers to a cooling rack.

Carole's Notes:

We liked these - the sesame seeds make a not-too-savory cracker.

Recipe is adapted from
Rosemary Almond Flour Crackers and from
https://www.loveandoliveoil.com/2019/03/sourdough-crackers-with-olive-oil-herbs.html

For a savory version, use ~1 - 2 tablespoons dried herbs de Provence, from:
1 teaspoon dried thyme
1 teaspoon dried savory
1 teaspoon dried lavender flowers
1  teaspoon rosemary
1 teaspoon dried sage
1 teaspoon poppy seeds
1 teaspoon marjoram