Seed Crackers

Authorkaren@myhealthylife.meCategoryDifficultyIntermediate

A very healthy cracker and tasty too!

Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 1/3 cup almond flour
 1/3 cup sunflower seeds
 1/3 cup pumpkin seeds
 1/3 chia seeds
 1/3 cup sesame seeds
 I tbsp ground psyllium husk
 I tsp salt
 1/4 cup coconut oil melted
 1 cup boiling water
1

Preheat the oven to 150°C and line a baking tray with baking paper.

2

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.

3

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.

4

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.

5

Remove the crackers and allow to cool completely on a cooling tray.

Note
6

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

 1/3 cup almond flour
 1/3 cup sunflower seeds
 1/3 cup pumpkin seeds
 1/3 chia seeds
 1/3 cup sesame seeds
 I tbsp ground psyllium husk
 I tsp salt
 1/4 cup coconut oil melted
 1 cup boiling water

Directions

1

Preheat the oven to 150°C and line a baking tray with baking paper.

2

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.

3

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.

4

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.

5

Remove the crackers and allow to cool completely on a cooling tray.

Note
6

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

Seed Crackers

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