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In a medium bowl stir together the almond pulp, tahini, agave,
lemon, ginger and salt until well combined. Fold in the sesame
seeds. Spread the batter as thin as possible on a Teflex-lined
dehydrator tray. Bake at 115 degrees for 8 hours. Flip the batter
on to an unlined dehydrator tray and peel-off the Teflex sheet.
Continue baking for 8 more hours or until you get the crunchy
texture you desire.
I reserve the almond pulp from a batch of homemade almond
milk. In this recipe I had popped the almonds out of their skins
after soaking them for 8 hours.
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