Seedy Crackers Method
10 PREP
COOK
TOTAL PREP
40 SERVES TOTAL COOK
SERVES
These are beautiful topped with fillings for lunch or add them to an antipasto plate for a perfectly healthy low-carb cracker indulgence.
Ingredients
¼ cup sunflower seeds ¼ cup pumpkin seeds (pepitas) ¼ cup almond meal flour ¼ cup flaxseed meal 2 tblsp chia seeds 1 tblsp psyllium husk powder 1 tsp salt 2 tlbsp melted butter (or coconut oil/ghee) ½ cup boiling water
56 Peninsula Kids – Spring 2021
Preheat oven to 150°C f/forced and line large baking tray with greaseproof paper. 1. Roughly chop sunflower seeds and pumpkin seeds then place in bowl with all other dry ingredients. 2. Add wet ingredients and mix until well combined into a dough. 3. Place the dough on lined baking tray, put another sheet of greaseproof paper on top and use a rolling pin to roll dough out thinly and evenly. 4. Remove the top sheet of greaseproof paper and bake in oven 35 - 40 minutes. 5. Remove from oven and cut into desired shapes. A pizza cutter works really well here to cut into rectangles or a sharp knife works also. 6. Separate shapes and place back on lined tray to bake further 10 minutes to crisp (or until lightly golden brown). Crackers can brown very quickly towards the end of cooking time so ensure you keep an eye on the oven. 7. Remove and cool before storing in airtight container. Crackers will become firm as they cool.