You can find many variations of these crackers on the internet, as folks adapt it to their tastes. As far as low-carb eating goes, this is a pure beauty. They are:
- sugar-, wheat-, grain-, and gluten-free;
- rich in fiber, fat, and protein;
- lend itself perfectly to spread your butter on;
- fit in Paleo, Keto, and LCHF;
- crispy and chewy at the same time;
- very simple to make, as they require no specific appliances.
As far as I could track it (and I am ready to stand corrected), it appeared first in The Real Meal Revolution by Tim Noakes. Below is my adaptation; I have marked the changes I made to the original, so if you want a less flavored version, you can always fall back on the more plain variation. The quantities are adjusted for my 11″ x 14″ baking tray. Also, these are on a salty side; decrease salt if prefer less of it.
Wheat-Free Crispy Crackers Recipe
Servings: depending on a size, 12-16 Time: 1 h 30 min Download PDF
- 100g sunflower seeds
- 30g flax seeds
- 50g sesame seeds
- 1 Tbsp psyllium husks
- 1 cup water
- 1 tsp cinnamon (my add – V.G)
- juice from 1/2 lemon (my add – V.G.)
- 1 tsp salt (decrease per taste)
- Preheat the oven to 320F (160°C).
- In a mixing bowl, combine all the ingredients and leave the mixture to set for 15 minutes.
- Spread the mixture out evenly and as thinly as possible on a baking tray (lined with parchment paper) with a spatula so there are no holes in the layer.
- Bake for 1 hour 20 min
- Crisp up under the broiler for 3 minutes
- Remove from the oven and leave to cool.
- Once cooled, break the crackers into the size you prefer.
- Store in an airtight container; if they become spongy, crisp the up in the oven or toaster for a few minutes