After a long break from my blog. I am back. I moved to a different country, hence the silence on my website. Today, I am sharing my new recipe for crispy and crunchy low-carb seed crackers that are perfect for dipping, snacking or serving as a base for sandwiches. These crackers are loaded with goodness – minerals, vitamins, fiber and good fats. They are perfect for people who are on low-carb or keto diet.
How to make low-carb seed crackers
Making these recipe is very easy. I start from mixing dry ingredients in a medium bowl. Next I add water and mix well. Then leave the mixture for about 30 minutes until it thickens. I prepare 2 large baking tins lined with baking paper and set them aside. When the mixture is ready, I preheat my oven to 140C fan (284 F) and spread the mixture on the baking tins. I bake my crackers for about an hour. Once crackers are ready I let them cool down and break or cut them into smaller pieces.
TIPS:
- The types of seeds used in this recipe is my personal preference. You may substitute some of them if you want. Just stick to the weight of the ingredients.
- Seasoning is also optional, you may add whatever you like. I love my seeded crackers with a hint of chili and onion.
- I have used large baking trays 24cm x 36cm (9.4 inch x 14.1 inch).
What do low-carb seed crackers taste like?
These crackers are crunchy and crispy with a great bite. The flavor is savory and delicious. The combination of different seeds create a wonderful umami flavor that goes well with savory or sweet toppings. I love serving these crackers with different dips, cheese or hummus. They also taste great crushed into salads or served with pumpkin pesto fried eggs.
How to store these healthy crackers
I recommend storing these low-carb snacks in an air-tight container in a dry place. They keep very well as long as they are stored away from any source of moisture. I am sure they are good for at least 2 weeks. I have not tried freezing these but in my opinion, they would be absolutely fine.
These crackers really taste phenomenal but there is one BUT…you need to like seeds. My husband refused to touch these crackers as he said he is not a pigeon, well his loss :)!
If you are looking for more low-carb baking recipes, I can recommend you the following:
Diabetic friendly chocolate chunks cookies
Click this link to see all my low-carb recipes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Ingredients
Instructions
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Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results.
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Mix dry ingredients in a medium bowl.
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Add water and stir well.
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Leave the mixture for about 30 minutes to thicken. The mixture should have gooey consistency.
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Prepare 2 large baking tins lined with baking paper, set aside.
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When you are ready to bake, preheat an oven to 140C° fan (284 F).
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Spread the seeds mixture between two baking trays. Spread the mixture evenly, it should be around 0.5cm thick. I like my crackers thicker to get a nice bite.
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Bake in the oven for about an hour. You may need to bake a little longer to get the consistency you like. The time will depend on the strength of your oven.
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When crackers are ready, remove it from the oven. Let them cool down and break into medium pieces or use a pizza cutter or a knife to cut them.
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Store crackers in an air-tight container for up to 2 weeks.