Someone I worked with made a linseed cracker for morning tea and they were delicious. I found this recipe which had a number of different seeds in it and gave it a try.
They are really quick and easy to make.
I double the recipe and it spread easily over two oven trays. They could have been thinner - some were still a bit soft in the thick middle. I'd try a single recipe over one - one and a half trays.
I used baking paper over the top of the mixture to flatten it out.
The finished cracker is really nice on its own and even better with cheese and chutney.
Rather than using both chia and flax seeds you could use just half a cup of one. It is important to include one or the other because they are what break down and bind everything together.
Ingredients
Directions
| ½ cup | Sunflower seeds |
| ½ cup | Pumpkin seeds |
| ¼ cup | Sesame seeds |
| ¼ cup | Poppy seeds |
| ¼ cup | Linseed / flaxseed |
| ¼ cup | Chia seeds |
| ½ tsp | Salt |
| 1 cup | Water |
| 1 serving | Flaky sea salt, to sprinkle |
Directions
- Heat oven to 170C. Place all the seeds and the salt in a bowl, pour in water and mix to combine. Leave for 15 minutes for the chia and flax seeds to soften and bind everything together.
- Tip out on to a baking paper-lined oven tray and spread out as thin as possible (around 4mm thick) and sprinkle with some flaky sea salt. Bake for 30 minutes.
- Remove from the oven and slice into crackers, then return to the oven to cook for another 20-30 minutes until crisp and golden. Remove to a rack to cool then store in an airtight container.
Ketogenic low carb
one piece
Net carbs: 3 % (1 g)
Fibre: 1 g
Fat: 85 % (6 g)
Protein: 11 % (2 g)
kcal: 61
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