Add the other ingredients, except the remaining sugar, and mix until a thick batter forms.
1 cup sourdough discard, ½ cup almond flour, ½ cup all-purpose flour, ½ cup sweetened coconut flakes, ¼ cup sliced almonds, ½ teaspoon ground cinnamon, ¼ teaspoon salt
Use a greased, offset spatula to spread the batter over the prepared baking sheet in a thin, even layer.
Bake for 15 minutes then remove from the oven. Cut the crackers into 1 to 2-inch pieces, and sprinkle with the remaining 3 tablespoons of sugar.
Reduce the oven heat to 300°F, and return the crackers to the oven for 25-30 minutes, rotating halfway through. The crackers are done when they are lightly golden brown.
Remove the crackers from the oven and use a metal spatula to separate the crackers from each other.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3 crackers. Actual calories will vary.*Recipe makes about 60 crackers, but that's dependent on how large or small you cut them.*Skip to Tips.*Skip to Storage.*Skip to FAQs.