, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Keto seed crackers
Ingredients
- 1⁄3 cup (11⁄3 oz.) 80 ml (38 g) almond flour
- 1⁄3 cup (12⁄3 oz.) 80 ml (45 g) unsalted sunflower seeds
- 1⁄3 cup (1½ oz.) 80 ml (45 g) unsalted pumpkin seeds
- 1⁄3 cup (2 oz.) 80 ml (55 g) flaxseed or chia seeds
- 1⁄3 cup (12⁄3 oz.) 80 ml (50 g) sesame seeds
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp salt
- ¼ cup 60 ml melted coconut oil
- 1 cup 240 ml boiling water
Instructions
- Preheat the oven to 300Ā°F (150Ā°C).
- Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together with a wooden fork.
- Keep working the dough until it forms a ball and has a gel-like consistency.
- Place the dough on a baking sheet lined with parchment paper. Add another paper on top and use a rolling pin to flatten the dough evenly.
- Remove the upper paper and bake on the lower rack for about 40-45 minutes, check occasionally. Seeds are heat sensitive so pay close attention towards the end.
- Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, break into pieces and spread a generous amount of butter on top.
Storing
In order to maintain the crispiness of these crackers you must store them in an airtight container. Also make sure they are completely dried and cooled before storing.
Substituting ingredients
If you want to make a nut-free version of these crackers you can substitute sesame seed flour for the almond flour. Or just try our recipe for sesame crisp bread.
If you don't have all sorts of seeds at hand - don't worry! As long as the total amount of seed use is the same as in the recipe you can use more of one sort and less of the other.
Want to spice things up a bit? Here's a recipe for great pumpkin spice seed crackers.
Serving suggestions
Only your imagination sets limits for how to serve these crispy bites. A nice butter spread and a slice of cheese goes a long way but don't stop there. Try sliced salami or your favorite ham and a generous wedge of Brie cheese or maybe our chicken liver pĆ¢te.
321 comments
March 22
Is it possible to sub the psyllium husk?
There is not usually a reliable substitute for psyllium in most baked goods.
Psyllium husk seems to feature heavily in Diet Doctor baking recipes., I had an extremely bad reaction to the one time I ever used it, so I was hoping too that there was an alternative or it could be left out. (I 've never used it in my own baking recipes, and others I've used have never called for it.)
Awesome! So glad you love them!
Hi, Lesley! Yes, you should be able to sub melted butter for the coconut oil.
So glad you love them!
I cut the water back to 3/4 cup and have to use a little extra almond flour. Delicious!
These are definitely a favorite! So glad you love them!
The trick is to spread them out to the right thickness on the sheet before baking. Too thin and you can barely pick them up, too thick and they're chewy and gummy. I've just had to experiment through trial and error, so if it doesn't work out for you the first time, make note and give it another shot with the necessary changes.
I love the crackers as-is (maybe a little more salt than the recipe calls for). My husband thinks they're bland, and fortunately it's really easy to add different seasonings to customize them to your liking.
Thanks so much for the feedback, Emily! Glad you love them!
The pan used is equivalent to a US jelly roll pan which is 15-1/2" x 10-1/2" in size.
Now mine are not crispy, but they are solid and tear-a-partable. But that does not take away from just how good these are. {I added nothing to this recipe, no added flavors, etc. - maybe later or maybe not add anything later, they are so good without anything estra}. I did bake these in my convection oven which is not as wide as a regular oven, so next time & definitely yes, I will bake these again - I will half the dough {should make them thinner} & bake half at a time which should give me a crispy seed cracker - if not, it will not keep me from making and eating these. It is a good thing I cook for myself because I don't have to 'share' any. LOL
Great review, thank you for sharing!
I have made it so many times that I can do it without a recipe in front of me, I was baking them at 310 for about 50 minutes but I went back to the original recipe because they come out as crispy. I kept the recipe simple with no variations. However, I have one concern since I'm eating them almost everyday for lunch, I just did a little bit of research and coconut oil raises your good cholesterol- HDL- but nonetheless it raises both the LDL (bad) as well. Any thoughts?šš¤