We recently we went away to the bushveld for a weekend. I planned to make Charcuterie Boards for Saturday lunch. Something everyone could pick from as we lazed-away the Saturday afternoon around the pool. Most of the items in the Carcuterie Boards were store-bought except for the Seed Crackers.
It’s surprisingly simple and quick to make. You can also flavour it in many different flavours depending on which spice you add. It gives more options than regular (or rather limited) low-carb store bought crackers we currently have available. I enjoy the Carb Clever Seed Crackers from Woolies every now and again, but these home-made ones win by far.
- 40 grams Almond Flour
- 50 grams Sunflower Seeds
- 40 grams Pumpkin Seeds
- 50 grams Flaxseed Seeds
- 1 tbsp Ground Psyllium Husk
- 1-2 tsp Spices I used Carb Smart BBQ Spice
- 60 ml Coconut oil, melted
- 225 ml Boiling water
- Preheat the oven to 150 degrees Celsius.
- In a large mixing bowl, mix all the ingredients together and add the boiling water.
- Keep mixing until the dough forms a ball.
- Place the dough on a baking sheet lined with parchment paper. Add another piece of parchment paper on top and then roll the dough flat with a rolling pin. You could also use a silicone mat to do this.
- Make sure to roll your dough out rather thin. You don't want the crackers to be too thick.
- Use a pizza cutter to cut the crackers into the desired shape. I made triangles. I find it is better to cut the dough before cooking the crackers if you want the crackers to be a specific shape. If you bake the crackers and then try and cut them, they crack into all different sizes.
- Remove the top piece of parchment/silicone mat and bake in the oven for about 40-45 minutes, checking that it doesn't burn.
- Turn off the oven and leave the crackers to dry in the oven. Once dried you can place them in an airtight container for up to two weeks.