Seed Crackers
Authorkaren@myhealthylife.meCategorySnackDifficultyIntermediateA very healthy cracker and tasty too!
Preheat the oven to 150°C and line a baking tray with baking paper.
Place the almond flour, seeds, psyllium husk, and salt into a bowl and toss briefly to mix. Add the oil and boiling water and mix everything together with a wooden spoon.
Spread the dough out thinly on the prepared tray. Make it thinner by putting another sheet of baking paper on top and using a rolling pin to press down on the dough before carefully pulling off the paper. You can also use cookie cutters and make them thin inside the cutter.
Bake on the lower oven rack for 45-60 minutes then turn the oven off and leave the door open a crack that allows the excess steam to escape and helps the crackers to dry.
Remove the crackers and allow to cool completely on a cooling tray.
The secret is to get these crackers as thin as possible.
Tip - if they become soft, put them in an air fryer or oven for a few minutes to crisp them up
Ingredients
Directions
Preheat the oven to 150°C and line a baking tray with baking paper.
Place the almond flour, seeds, psyllium husk, and salt into a bowl and toss briefly to mix. Add the oil and boiling water and mix everything together with a wooden spoon.
Spread the dough out thinly on the prepared tray. Make it thinner by putting another sheet of baking paper on top and using a rolling pin to press down on the dough before carefully pulling off the paper. You can also use cookie cutters and make them thin inside the cutter.
Bake on the lower oven rack for 45-60 minutes then turn the oven off and leave the door open a crack that allows the excess steam to escape and helps the crackers to dry.
Remove the crackers and allow to cool completely on a cooling tray.
The secret is to get these crackers as thin as possible.
Tip - if they become soft, put them in an air fryer or oven for a few minutes to crisp them up
