Cate
Long term member
Low Carb seed crackers
Ingredients
Storing
In order to maintain the crispiness of these crackers, you must store them in an airtight container. Also, make sure they are completely dried and cooled before storing.
I will try to work out how many calories per approx 30g of crackers next time I make them & then edit this post. For now, a WAG is about 100 cals, but only 1% is carbs.
Ingredients
- 1⁄3 cup almond flour
- 1⁄3 cup unsalted sunflower seeds
- 1⁄3 cup unsalted pumpkin seeds (I cut mine up)
- 1⁄3 cup flax seed or chia seeds
- 1⁄3 cup sesame seeds
- 1 tbsp ground psyllium husk powder(I used psyllium husks, not ground)
- 1 tsp salt
- ¼ cup melted coconut oil
- 1 cup boiling water
- Preheat the oven to 300°F (150°C).
- Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together with a wooden fork (or spoon)
- Keep working the dough until it forms a ball and has a gel-like consistency.
- Place the dough on a baking sheet lined with parchment paper. Add another paper on top and use a rolling pin to flatten the dough evenly. (I just used the wooden spoon to spread the dough out fairly evenly)
- Remove the upper paper(if used) and bake on the lower rack for about 40-45 minutes, check occasionally. Seeds are heat sensitive so pay close attention towards the end. (I added an extra 30 mins).
- Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, break into pieces.
Storing
In order to maintain the crispiness of these crackers, you must store them in an airtight container. Also, make sure they are completely dried and cooled before storing.
I will try to work out how many calories per approx 30g of crackers next time I make them & then edit this post. For now, a WAG is about 100 cals, but only 1% is carbs.
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