These crackers have been a favourite. I have been making them since very early on in my keto journey.
They are great fresh and freeze really well. 1 standard recipe covers 1 baking tray.
Ingredients
½ cup
|
Sunflower seeds
|
½ cup
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Pumpkin seeds
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¼ cup
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Sesame seeds
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¼ cup
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Poppy seeds
|
¼ cup
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Linseed / flaxseed
|
¼ cup
|
Chia seeds
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½ tsp
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Salt
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1 cup
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Water
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1 serving
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Flaky sea salt, to sprinkle
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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.
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