- 1
Ingredients
- 1 cup oat flour (you can make this by grinding 3 cups rolled oats finely in a blender)
- 1 1/4 cups (150 g) almond flour (you can make this by grinding 1 cup almonds finely in a blender)
- 1/2 cup non-GMO cornstarch or arrowroot starch
- 1/4 cup whole cane sugar
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 4 tablespoons all-purpose flour OR vital wheat gluten (the flour creates a more elastic dough, surprisingly)
- 10 tablespoons (5/8 cup) boiling water
Preparation
Step 1
Preheat the oven to 350F.
Whisk the dry ingredients together in a large bowl and set aside.
Pour the boiling water over and stir until the dough comes together in a coherent ball. The dough should be very soft and just slightly sticky.
Set out a piece of parchment paper and place the ball of dough on it. Press into a disc about 1-inch thick, then place another piece of parchment over the top of the dough and roll until the dough is about 1/4-inch thick, about the thickness of two nickels.
Using a pizza cutter or a very sharp knife, cut the dough into small squares about 1/2" x 1/2".
Lift the entire piece of parchment paper onto a baking sheet and bake until the surface is dry, the dough is puffed, and it's just beginning to brown, 8-9 minutes.
Remove from the oven, reduce heat to 300F, then break the dough into the predefined pieces. Return to the oven for 15-20 minutes, stirring every five minutes, until the pieces are crisp and very dry.
Let cool and enjoy!