Sometimes you just need something good to spread your delicious dips and spreads on, and if you are cutting back on refined flour, it can be difficult to find a good crunchy cracker. This one does the trick for me. It is mostly hulled seeds and water, naturally low carb and pretty darn simple to make.. I used roasted seeds, but you could also use raw seeds.
1 cup hulled sunflower seeds
1 cup hulled pumpkin seeds
1/2 cup hemp hearts
1/2 cup hulled almonds
1/2 cup whole flax seed
3 T Psyllium Husk Powder
1 tsp baking powder
1 tsp Stevia or other sweetener of choice
1 pinch (1/8 tsp) of garlic powder
1 pinch (1/8 tsp) of onion powder
1 pinch (1/8 tsp) of smoked paprika
1 tsp salt
2 cups water
Blitz all ingredients (except for the water) in a food processor or nutribullet until crumbly, do not over process, just a few pulses should do the trick. A few whole seeds left here and there is not a problem. Put into a bowl, and stir in the water. Let sit in bowl for about 15 min while preheating the oven to 300 degrees. Then put parchment paper over large cookie sheet, form dough ball and put another piece of parchment paper over it and roll it out with a rolling pin to about a 1/4 in thick. Score it with a pizza cutter into cracker shapes, this will make it easier to break up later. Place in oven for one hour, then remove and run your pizza cutter over it again to insure it is easy to break up later.. Put back in oven, (reduce heat to 275 degrees) for approx another 30 to 50 minutes. A convection oven works great for these. Really keep your eye on them at this point so they do not burn. They should be crispy right out of the oven, not soft at all, If they do not get crispy put them back in the oven after you turn it off and leave inside the warm oven for another 30-60 min.. Remove from oven, let cool completely, then break into squares. I got about 60 med size crackers out of mine, so I figure about 5 servings.
Before baking, consider rolling some whole seeds over the top, it will look pretty and make them taste even better, I like to sprinkle some whole pumpkin seeds and sesame seeds on the top.
1 cup hulled sunflower seeds
1 cup hulled pumpkin seeds
1/2 cup hemp hearts
1/2 cup hulled almonds
1/2 cup whole flax seed
3 T Psyllium Husk Powder
1 tsp baking powder
1 tsp Stevia or other sweetener of choice
1 pinch (1/8 tsp) of garlic powder
1 pinch (1/8 tsp) of onion powder
1 pinch (1/8 tsp) of smoked paprika
1 tsp salt
2 cups water
Blitz all ingredients (except for the water) in a food processor or nutribullet until crumbly, do not over process, just a few pulses should do the trick. A few whole seeds left here and there is not a problem. Put into a bowl, and stir in the water. Let sit in bowl for about 15 min while preheating the oven to 300 degrees. Then put parchment paper over large cookie sheet, form dough ball and put another piece of parchment paper over it and roll it out with a rolling pin to about a 1/4 in thick. Score it with a pizza cutter into cracker shapes, this will make it easier to break up later. Place in oven for one hour, then remove and run your pizza cutter over it again to insure it is easy to break up later.. Put back in oven, (reduce heat to 275 degrees) for approx another 30 to 50 minutes. A convection oven works great for these. Really keep your eye on them at this point so they do not burn. They should be crispy right out of the oven, not soft at all, If they do not get crispy put them back in the oven after you turn it off and leave inside the warm oven for another 30-60 min.. Remove from oven, let cool completely, then break into squares. I got about 60 med size crackers out of mine, so I figure about 5 servings.
Before baking, consider rolling some whole seeds over the top, it will look pretty and make them taste even better, I like to sprinkle some whole pumpkin seeds and sesame seeds on the top.