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Wheat Thins
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1 cup | firmly packed almond pulp, left over pulp from making almond milk |
2 tablespoons | flax meal |
1 tablespoon | grapeseed oil |
½ teaspoon | celtic sea salt |
1 tablespoon | agave nectar |
1.Combine all ingredients in a large bowl
2.Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼-inch thickness
3.Remove top piece of parchment paper
4.Transfer the bottom piece with rolled out dough onto baking sheet
5.Cut dough into 2-inch squares with a knife or pizza cutter
6.Bake at 135° for at least 20 hours (yes, 20 hours), or until crunchy
7.Let crackers come to room temperature on baking sheet, then serve
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