Gluten Free Seed Crackers
So easy to make and ideal if you are cutting carbs.
- Serves: 12 |
- Prep Time : 5 mins |
- Cook Time : 1:30 hours
1 C (250 ml) sunflower seeds
3/4 C (180 ml) sesame seeds
1/2 tsp (2.5 ml) salt
2 Tbsp (15 ml) psyllium husk
2 C (500 ml) water
3 Tbsp (45 ml) fine Parmesan cheese, optional
*pumpkin seeds can be used as well, just exchange the quantity of pumpkin seeds used with the same quantity of one, or a combination of the other seeds. It is advisable to pulse the pumpkin seeds in a blender before using as they are much bigger in size.
Preheat the oven to 160 ºC.
Line 2 baking trays with baking paper or a use silicone baking mat. If using baking paper, give it a light spray with non-stick cooking spray or use a brushing of melted coconut oil. The psyllium husk can make the mixture stick, for best results, use a silicone baking mat.
Mix all of the seeds, the salt and the psyllium husk together in a bowl (add the Parmesan if using). Add the water, mix well and leave the mixture to stand for at least 8-10 minutes. The psyllium husk acts as a binding agent and will turn the water to a gel-like consistency. Give the mixture a stir in-between to ensure that the seeds are well mixed and evenly distributed.
Once the consistency is spreadable, tip the mixture out onto the lined baking trays and use a spatula to spread out as evenly and thinly as possible. Pop into the oven and bake for about 30 minutes, then remove and score into triangles or squares in order to be able to break into crackers later. Pop back in the oven for a further 30 minutes. After the hour, check to see if the crackers are crispy, if not, rotate the tray and bake for a further 15-20 minutes. Once completely dry and crispy, break into crackers and store in an airtight container.
Enjoy topped with cheese, avo or any of your favourite spreads!