Sift coconut flour into a medium bowl and add ground flaxseed and salt, whisk to combine. This is your dry mixture.
In a small bowl add melted coconut oil and unsweetened coconut milk, whisk to combine.
Pour liquid ingredients into the dry mixture, stir to combine. The mixture will gradually form a dough.
Form dough into a ball and place it onto a piece of parchment paper the size of your baking sheet. Flatten dough with your hands into a 7 – 8 inch square. Cover dough with another piece of parchment paper. With a rolling pin, roll out the dough to a 1/4 inch thickness and about a 13 – 14 inch square.
Using a ruler and a sharp knife or pizza cutter, cut dough into crackers about 1.5-inch squares, and separate slightly. Transfer parchment paper and crackers to a baking sheet. With remaining dough scraps, shape into pencil shapes for Grissini and place on the baking sheet with the crackers.
Bake for 10 minutes and remove any outer crackers that have browned nicely as they bake more quickly. Continue to bake the remaining crackers for another 10 minutes, checking and removing crackers and Grissini as edges begin to turn golden brown. Cool crackers and Grissini completely.
Notes:
Storage
Store in an airtight container for up to a week.
Serve
Serve with dips, spreads, soups, salads, or alone as a snack.
Nutritional Highlights
Coconut flour is a gluten-free flour that's high in fiber and promotes healthy digestion and blood sugar management. It can be found in the health food section of stores or on Amazon.
