Parmesan chips / crackers - Keto

Recipes from Self Isolation
I love the Keto seed crackers I have ben making but needed a change. These were so incredibly simple adn fair, they will become a make again item!

I didn't have Chia seeds, so used sesame seeds instead. I really don't think it matters too much what seed you use.

The recipe made much bigger 'crackers' than I did. I made them using about a teaspoon of mixture and found it didn't spread too much.



Credit to 
Diet Doctor for the recipe. 

Ingredients

• 140 grams. parmesan cheese, grated
• 2 tbsp chia seeds
• 4 tbsp whole flaxseed
• 5 tbsp pumpkin seeds

1. Preheat the oven to 350°F (180°C).
2. Line a baking sheet with parchment paper.
3. Mix the cheese and seeds in a bowl.
4. Spoon small mounds of the mixture onto the baking sheet, leaving some space between them. Do not flatten the mounds. Bake for 8 to 10 minutes. Check often. The chips should be light brown, but certainly not dark brown.
5. Remove from the oven and let cool before removing the chips from the paper and serving.

This recipe is 4 servings

Nutrition

Net carbs: 3 % (2 g)

Fiber: 6 g

Fat: 69 % (20 g)

Protein: 28 % (19 g)

kcal: 281

Basil Pesto recipe

Every year I grow far too much basil. My solution is making it into pesto and freezing it in ice cube trays. We then use it for the rest of the year in pasta and other dishes. 3-4 cubes stirred through cooked pasta with some olive oil and parmesan cheese on top makes great side dish.It is even fine defrosted and served as a dip or spread (although you don't get that really vivid green that you get when it is freshly made).
This is a Jamie Oliver recipe that I use as a base for my pesto.

Basil Pesto Recipe

ingredients

• ½ a clove of garlic, chopped
• sea salt and freshly ground black pepper
• 3 good handfuls of fresh basil, leaves picked and chopped (I have bulked this up with rocket when I don't have enough basil)
• a handful of pine nuts, very lightly toasted (I have also used cashews which are really nice too)
• a good handful of freshly grated Parmesan cheese
• extra virgin olive oil
optional
• a small squeeze of lemon juice

Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.