Keto-Friendly and an excellent snack when trying to balance hormones.
These seeds crackers are easy to make and can become a staple in your pantry when there is a need to snack or a pick-me up treat!
I love when a recipe calls for a few ingredients and this my friends is one of them.
I was also thrilled to have found a bag of already mixed seeds over at Price Smart so sourcing the seeds became less of a find.
The mixed bag contained sunflower seeds, pumpkin seeds, flax seeds and sesame seeds.
I always have a bag of chia seeds at home in hand as I love making chia pudding. Also I added some almond flour which I already had. The only other ingredient it required that I had to get is Psyllium husk powder. This ingredient helps with binding. Together with the chia seeds, it creates a gel when wet and helps the crackers come together.
Here are the exact ingredients you can use if you don't have the mixed bag of seeds :-
1⁄3 cup almond flour
1/3 cup unsalted sunflower seeds
1⁄3 cup (1½ oz.) unsalted pumpkin seeds
1⁄3 cup (2 oz.) flax seed or chia seeds
1⁄3 cup (12⁄3 oz.) sesame seeds
1 tbsp ground psyllium husk powder
1 tsp salt
¼ cup melted coconut oil
1 cup boiling water
Instructions
Preheat the oven to 350 degrees
Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together with a wooden spoon.
Keep working the dough until it forms a ball and has a gel-like consistency.
Place the dough on a baking sheet lined with parchment paper. Add another paper on top and use a rolling pin to flatten the dough evenly.
Remove the upper paper and bake on the lower rack for about 40-45 minutes, check occasionally. Seeds are heat sensitive so pay close attention towards the end.
Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, break into pieces and spread a generous amount of butter on top.
How to store
In order to maintain the crispiness of these crackers you must store them in an airtight container. Also make sure they are completely dried and cooled before storing.