Coffee Cherry Flour Rye Crackers


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.

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