Low Carb Seed Crackers
Author: Julia McPhee
Nutrition Information
- Serves: 20
- Serving size: 1
- Calories: 70
- Fat: 6.1g
- Saturated fat: 0.6g
- Carbohydrates: 0.3g
- Protein: 2.7g
Recipe type: Snacks
Cuisine: Low Carb, sugar free, grain free
Add some crunch to your lunch with these little low carb seed crackers. Low carb seed crackers are a great low carb snack.
Ingredients
- ¼ cup each Sunflower and pumpkin seeds
- 1 cup Ground flaxseed (aka linseed) or LSA
- ¼ cup Sesame seeds
- 2 tbsp Psyllium husks
- ½ tsp salt
- 1 tbsp Wholegrain mustard
- ¼ cup Parmesan cheese grated
- 250 ml Water (enough to make mixture firm but soft )
Instructions
- Pre-heat oven to 175ºC.
- Combine all the ingredients in a bowl and let stand for at least 15 minutes. The mixture will absorb all the water giving it a thick texture. Pour the mixture on to a lined baking sheet and spread evenly to the edges making sure there are no holes. The best way is to lay another layer of paper overt the top of mixture and spread evenly over the tray, peel off when mixture is flat and even (2-3mm). Use good quality baking paper to ensure that mixture does not stick to paper during cooking time. I use Glad Bake. Score the flattened mixture with a knife so that you can break into squares when cooked.
Place tray in oven and bake for 30-40 minutes or until biscuits are cooked evenly. Keep an eye out for burning and reduce temperature next time if the edges cook before the centre is ready. Remove from oven break crackers along the scored lines into squares and cool on a cake rack. Top with your favourite low carb sandwich fillings or use on a platter with dips and cheese. You don't have to stick to the seed quantities described here - experiment with different ratios or add in other seeds. So long as the total amount is the same, the options are endless. Make a double batch and store in an airtight container so that you have always have healthy crackers on hand. For an extra crispy cracker, once they have finished baking, just turn off the oven and leave them in the oven to cool.
7 Comments
Hi Julia, I made the seed crackers for the first time and they were an instance hit with all the family! I did 1.5 times the recipe and declare that won’t be enough for us I will have to double it I think. I used a Healtheries LSA combo with the addition of Chia seeds and quinoa, very yum! This recipe will be a staple/go to recipe for me. Thanks Julia.
Hi Leslie
You will never make enough of these crackers!! They are so versatile and tasty, and can really make a difference to people who are struggling with LCHF snacks.
Julia
The Seed Crackers are so delicious, Cannot wait to cook myself.
These are the perfect savoury cracker to take along to social events. Complemented with a cheese platter, even those who’d never consider themselves low carbers can’t stop at one. For my next batch I’m going to use black sesame seeds for a slightly different look.
PS. I spread my mix right to the edges of the baking slide to square up the finished crackers. If the centre pieces aren’t completely cooked, I turn them over and leave them to finish off in the oven after I have turned it off.
I made these and stuck to the ingredients with a few exceptions. I wanted a very tasty cracker, so I added some paprika, garlic and onion powders, nutritional yeast flakes, Italian seasoning blend and citric acid. The kitchen smelled so good! They came out so good that this will be a favorite recipe that I will make often. I will experiment with some other herbs and spices as well as a variety of seed combinations. Thank you for the deliciousness!!
Thanks Marie, I have tried wasabi powder for bit of zing, and do love the flavour of chilli flakes. They are very versatile. I must say that the Seed Bread is also very easy, and when sliced thinly and toasted is another great low carb snack. Glad you enjoyed the recipe!
Julia
These crackers are a staple at our house – we just love them and would not be without them.
Great asset when we travel to.
Excellent staple for our keto lifestyle.