- 75 ml (40 g) almond flour
- 75 ml (50 g) unsalted sunflower seeds
- 75 ml (40 g) unsalted pumpkin seeds
- 75 ml (50 g) flaxseed or chia seeds
- 75 ml (50 g) sesame seeds
- 1 tbsp (8 g) ground psyllium husk powder
- 1 tsp salt
- 60 ml melted coconut oil
- 225 ml boiling water
- Preheat the oven to 300°F (150°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.
If you want to make a nut-free version of these crackers you can substitute sesame seed flour for the almond flour.
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.
Nutrition InformationYield 30 Serving Size 1
Amount Per Serving Calories 62Total Fat 5gCarbohydrates 2gProtein 2g
Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.
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 chicken liver pâte.
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.