Between Passover and the Whole Life Challenge, we’ve been struggling with finding satisfying crunchy, savory snacks to fulfill our mid-afternoon cravings. These Yin and Yang Sesame Almond Crackers helped. They pair really well with Baba Ghanoush, or smeared with some soft vegan cheese (like our favorites from Miyoko’s).
Yin and Yang Sesame Almond Crackers
- 1 cup almond flour
- 3 tbsp white sesame seeds
- 3 tbsp black sesame seeds
- 1/4 tsp baking soda
- 1/4 tsp Kosher salt
- 1/8 tsp freshly ground black pepper
- 1 egg beaten
- Preheat the oven to 350 degrees F and move a rack to the middle position.
- Mix all of the dry ingredients together in a medium bowl. Add the beaten egg and stir it into the ingredients to form a dough. Divide the dough in half.
- Add 1 tablespoon of white sesame seeds to one half of the dough, and 1 tablespoon of black sesame seeds to the second half. Thoroughly mix the seeds into the dough.
- Prepare two cookie sheets by covering them with parchment paper. Pour the remaining two tablespoons of each type of sesame seed into a separate bowl. Use your hands to scoop out 1/2 inch balls of dough – you should be able to make 20 white sesame seed crackers and 20 black sesame seed crackers. Roll the balls of dough in either the white or black sesame seeds, to coat.
- Add the seeded dough balls to your prepared cookie sheets, about an inch apart. Use your fingers or the back of a spoon to press the ball flat, to about 1/8th inch thick.
- Put one baking sheet into the oven and bake the crackers until they brown slightly, 15- 20 minutes. After you pull them out, place the second cookie sheet in the oven for the same amount of time. Let them cool for a minute before putting them on a plate or cooling rack to cool completely. Enjoy!