- 48g (1/2 cup) almond flour
- 34g (1/4 cup) CoffeeFlour
- 67g (1/2 cup) sesame seeds
- 204g (2 cup) light rye flour
- 3g (1 t) kosher salt
- 30ml (2 T) canola oil
- 42g (2 T) honey
- 237ml (1 cup) cold water
- Pre-heat oven to 275F.
- Mix dry ingredients with a padde and stream in wet ingredients.
- Dough should be soft but not sticky.
- Best if left to chill overnight in the refrigerator.
- Roll out to 1/16″ thick and cut into desired shapes.
- Bake for 20-30 minutes until crisp.