1 Cup Almond Flour
1 Cup of Cup4Cup Gluten-free flour
7-8 oz. Cabot Greek Yogurt
5 Tsp. Penzy's Fox Point spice Seasoning
Embellishments: Hemp, Sesame and Pumpkin Seeds.
Mix all ingredients together (except seeds). Refrigerate 2 hours for flavors to combine.
Roll dough out thin between 2 sheets of waxed paper. (I did this with a pasta roller).
Paint with water and sprinkle with seeds.
Dehydrate at 105f overnight until crisp.