1cupcooked milletwarm, best if you cook millet and use right away when it's softer.
5tablespoonsgheebutter or coconut oil (for dairy free), melted.
Pre-heat oven to 350 degrees.
Place the cooked millet and almond flour in a food processor and process until combined. Add the oil and salt and continue to process until combined. The dough won't necessarily form a ball, but it shouldn't be soupy. The proportions above should give you something in the middle.
In a prepared 9x12 glass dish (either line it with parchment paper or grease it with butter/oil) spread the mixture with a greased rubber spatula. Try to spread the dough as thinly as possible. Bake for 30-35 minutes until it looks golden brown. Remove from oven and cut into squares (2x2 works well). Let crackers rest a few minutes and they will harden as they cool. Remove carefully with a metal spatula. These crackers will crumble more easily than store bought brands so use caution. Enjoy the buttery yumminess!