3 tbsp tahini paste
1 tbsp soft or slightly ghee or coconut oil
1 egg
2 tbsp sesame seeds
pinch of salt
1 tbsp wholegrain mustard
2 1/2 tbsp coconut flour

3 tbsp tahini paste 1 tbsp soft or slightly ghee or coconut oil 1 egg 2 tbsp sesame seeds 1 tbsp wholegrain mustard 2 1/2 tbsp coconut flour

Preheat oven to 170 °C/338 °F.

Mix tahini, butter, egg, sesame seeds, salt and mustard in a bowl until well combined.

Add coconut flour and mix until thick, sticky mixture forms. If using a different flour, you will need to add more as coconut is a strong moisture absorber.

Roll the mixture into a ball and place on a slightly greased parchment/baking paper (about 40 x 40 cm). Flatten with you hands in the middle until it’s a flat pancake. Then cover with another piece of parchment paper of the same size and use a rolling pin to flatten the pancake into a thin dough layer, about 3-5mm. Roll it evenly in four directions starting from the middle.

Finally using a knife make small incision marks vertically and horizontally to make it easier to break the crackers when cooked.

Cook for about 15 minutes. The outer edges will cook faster so I recommend taking the tray out of the oven when those start going golden brown and slicing those edges off first, then putting the tray back in the oven for a further 3-5 minutes.

You will notice that there is of oil bubbling away around the cracker and that’s fine. Set the cooked cracker layer to cool before breaking apart.