Keto Seed Crackers

Recipe by Tomaso Basso
READY IN: 1hr 15mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300 degrees F.
  • Place all the seeds, flour, salt and psyllium powder in a food processor and grind the seeds down to a uniform small size.
  • Boil the 1 cup of water and make sure coconut oil is in liquid form if you refrigerate it. You should have one cup and a quarter of liquid.
  • Pour ground seeds into a large mixing bowl.
  • Pour boiling water into the seed mixture slowly, stirring as you pour. Mix thoroughly until all the liquid is mixed inches.
  • Spread onto a 11X17 inch cookie sheet (Teflon or use some parchment paper to reduce sticking).
  • Using a small roller, roll out the dough as thin as is possible. The thinner the dough, the crispier the cracker.
  • Using the straight edge of a spatula, score the batter with straight lines in the dough until you have cracker size rectangles.
  • Place crackers into the oven and set timer for 1 hour.
  • Check crackers at 1 hour and if getting brown, turn off the oven and let the crackers cool slowly in the oven.
  • When a bit cooler, finish cooling on a baking cooling rack to room temperature.
  • Store in a sealed container and use with cheese, creamed cheese (plain or flavored), peanut butter for snacks, hummus, etc.
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