Healthy Wheat-Free Crispy Crackers

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.

Ingredients:

Mix on the tray:

Crackers on a plate (with some butter, of course):

Close-up:

Side view:

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)

Instructions

1. Preheat the oven to 320F (160°C).
2.  In a mixing bowl, combine all the ingredients and leave the mixture to set for 15 minutes.
3. 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.
4. Bake for 1 hour 20 min
5. Crisp up under the broiler for 3 minutes
6. Remove from the oven and leave to cool.
7. Once cooled, break the crackers into the size you prefer.
8. Store in an airtight container; if they become spongy, crisp the up in the oven or toaster for a few minutes
   

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