Directions

1. Preheat the oven to 350°.

2. In a large bowl, combine almond meal, amaranth flour, arrowroot, baking powder, fine sea salt, 1 tsp. of the black sesame seeds, and 1 tsp. of the white sesame seeds. Add 1⁄4 c. of the oil and 1⁄4 c. water and stir until a shaggy dough forms. Transfer the dough to a work surface lightly dusted with amaranth flour and knead a few times, until the mixture comes together.

3. Pat the dough into a rectangle, then roll it out to about 12" long and 8" wide, sprinkling a little amaranth flour under the dough as needed and pressing together any tears or cracks. Brush the dough with the remaining 11⁄2 tsp. of oil and sprinkle with the coarse salt, the remaining 1⁄2 tsp. black sesame seeds, and remaining 1⁄2 tsp. of white sesame seeds. Cut the dough into twenty-four 2" squares, then use a spatula to carefully transfer the crackers to a large, rimmed baking sheet. Bake until lightly browned at the edges, 25 to 30 minutes.

4. Transfer the baking sheet to a wire rack and let crackers cool completely.