You can find almond flour at most health food stores or make your own by grinding up skinless, blanched almonds into a fine powder in a food processor.
2 Tbsp (30 mL) hempseeds
1 1/2 cups (350 mL) almond flour
1 large egg white, lightly beaten
1 Tbsp (15 mL) extra-virgin olive oil
1/4 tsp (1 mL) sea salt
6 Tbsp (90 mL) hempseed butter
Preheat oven to 350 F (180 C).
In dry skillet, toast hempseeds over medium heat for 2 minutes, stirring often, or until golden.
In bowl, combine hempseeds, almond flour, egg white, olive oil, and sea salt until everything is slightly moist.
Transfer mixture to parchment- or silicone-lined baking sheet. Cover mixture with a piece of parchment paper and roll out to an 8 x 12 in (20 x 30 cm) rectangle, being careful that the edges are as thick as the middle to prevent burning. Remove top sheet of parchment paper and carefully cut into 12 crackers with paring knife.
Bake until golden brown, about 13 minutes. Let cool before handling. Spread crackers with hempseed butter.
Makes 12 crackers.
Each serving contains:
213 calories; 10 g protein; 17 g total fat (1 g sat. fat, 0 g trans fat); 6 g carbohydrates; 2 g fibre; 58 mg sodium
source: "Hooray for Hemp", alive #343, May 2011
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