Here are about the most simple crackers you can make. They are high protein, basically no carbs and VERY yummy!!!
This recipe is my own version of a couple of ones I found on the web. Most crackers like this seem to use milled seeds, but this one uses full seeds. (I’m not on a full keto type diet but I’m trying to cut some carbs and these are a really simple way to help that.)
Ingredients (makes 8 about credit card size crackers)
- 50g (2oz) Flax/Linseed seeds (I like the golden ones)
- 25g (1oz) Chia seeds
- 25g (1oz) Pumpkin/Sunflower seeds (I’ve got a mix so that makes it easy!)
- A good bit of salt and pepper
- A good sprinkling of dried herbs (if you’re feeling adventurous!)
- Some water!
Preparation Time: 5 minutes | Cooking Time: About an hour
Preheat the oven to 220C / 425F / Gas 7.
Put all the seeds, salt, pepper and herbs in a bowl.
Add enough water to cover all the seeds by about 1cm and mix it all together.
Leave it to stand for at least an hour.
Give it a stir again. You might need to add some extra water. You want the mixture to be REALLY slimy!!!
Take a large-ish baking tray. A non stick one works well or you can use baking parchment.
Spread the slimy mixture on the baking tray. I find a dessert spoon works well for spreading the mixture out. On the tray I use, the mixture cover an area of just less than 30cm (12inches) by 20cm (8inches).
When spread, use the edge of the spoon (or a knife) to score the crackers (this will make things much easier when they’re cooked!).
Pop in the oven for about an hour. You might need a more longer or shorter cooking time…
I find about 3/4 of the way through cooking, it’s a good idea to ‘flip’ them over so the underside crisps up nicely. (I find two fish slice type things make the flipping quite easy!)
You want the crackers to be a dark gold colour and nice and crispy.
Let them cool and then you can crack them into their shapes (this can be ‘interesting…’!).
If you keep them in an air tight container, they will keep for a week.