Gluten Free Wheat Thins

• 1 cup Firmly Packed Almond Pulp
• 2 Tablespoons Flax Meal
• 1 Tablespoon Grapeseed Oil
• 1/2 teaspoons 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 1/4-inch thickness.
3. Remove the top piece of parchment paper.
4. Transfer the bottom piece with the rolled out dough onto a baking sheet.
5. Cut dough into 2-inch squares with a knife or pizza cutter.
6. Bake at 135 degrees F for at least 20 hours (yes, 20 hours), or until crunchy.
7. Let crackers come to room temperature on the baking sheet, then serve.

meal, grapeseed oil, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-wheat-thins/ (may not work)