5 grams finely ground pot
2 tablespoons canola oil
In a small frying pan melt 2 tablespoons of canola oil. Add 5 grams of pot and simmer on lowest heat for 5 minutes. Make sure the oil does not bubble or smoke. Pick out little stem pieces with tweezers.

1 cup flour (114-130g)
2 1/2 ounces water
1 tablespoon sugar substitute
1/2 teaspoon salt

Mix the flour, water, sugar substitute and salt. Add to pan with sautéed pot and mix scraping the sides well. Transfer to bowl and knead for 2 minutes. wrap in plastic wrap and let dough rest 1 half hour.

Preheat oven to 450º
Measure 15 grams (about one tablespoon) of the dough and arrange on a cookie sheet. Roll very thin between two sheets of plastic wrap with fat wooden dowel.
Bake 6 minutes. Yield 14-15 crackers.

1 biscuit is the correct amount. Wait 2 hours for full effect. Mild and very pleasant. No rush. These crackers will last a long time without refrigeration because only the flour is rottable so they are very good for travel. 

If using a balance beam scale add enough water to a little one ounce plastic cup until it weighs 15 grams. Use this as a counter weight.