Seed Crackers

For my next batch, try looking at 325 with convection on. At 350 the topping came out just very slightly burnt.

Of the various keto cracker options I've tried so far, these are about my favorite.

These are delicious with Everything Bagel Seasoning liberally sprinkled on top.

Ingredients Directions

  • 35 g (~1/3 cup) almond flour
  • 55 g (~1/4 cup) coconut oil
  • 1 cup boiling water
  • 50 g (1/3 cup) sunflower seeds
  • 50 g (1/3 cup) pumpkin seeds
  • 35 g (1/4 cup) sesame seeds
  • 30 g (1/6 cup) flax seed
  • 30 g (1/6 cup) chia seed
  • 5 g (1 tbsp) psyllium husks
    • These are optional, but I like the binding they add
  • 1 tsp salt

  1. Preheat the oven to 350.
  2. Mix all dry ingredients in a bowl.
  3. Add boiling water and oil. Mix until the dough forms a ball and has a gel-like consistency.
  4. Place the dough between sheets of parchment paper. Use a rolling pin to flatten the dough evenly.
  5. Remove the top layer of parchment and transfer to a baking sheet.
  6. Bake for 30 minutes, then check of them and remove the bottom layer of parchment.
  7. Bake for another 15 minutes, keeping an eye on them not to burn.
  8. Turn off the oven and the crackers in warm oven to cool for an hour.

Notes

Similarities:

  • The recipes for these generally have 1 1/4 to 1 1/3 cups of seeds per 1 cup water and 1/4 cup coconut oil.
  • I also see 1/4 to 1/3 cups of almond flour.
  • If skipping the pumpkin seeds, increase the sunflower and flax seed to compensate.

Original Recipe

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recipes/seed_crackers.txt · Last modified: 2022/01/29 20:52 by phook

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