Munch, munch, munch…Seed Crisp Crackers (LCHF Friendly)

Nom, Nom, Nom, munch, munch, munch….

Oh no, they are all finished!
What happened?!?
Too delicious and crunchy for words, and before you know it, you’ve munched and nibbled them all.

It’s weird, before LCHF, I had never really enjoyed eating crisp/cracker/seed type products. Wellllllllllllllllll, I’ve been converted.  This seedy crispy cracker is too delish for words!  Let’s put it this way, the friends I gave packets to this week, have already wanted more for next week, so it’s not just me!

image of seed crisp crackers

Seed Crisp Crackers waiting to be consumed

This recipe is in a few different recipe books, with slight variations, but what they don’t tell you, is that

a) You can add other seeds, if you want to,
b) Some of the seeds can be left out, without any detriment to the recipe.
The first time I made them, I forgot completely to add the sesame seeds and they were still awesome to eat.
A friend wants some without flaxseeds, so I will follow the recipe, but not add the flaxseed quantity.

image of seed crisp without sesame seeds

Seed Crisp without sesame seeds (RHS)

Ingredients:

  • 200g sunflower seeds
  • 60g flaxseeds (also known as linseeds)
  • 100g sesame seeds (I used white, but you can do a combination of the white & black)
  • 30ml psyllium husk (this is the binding agent aka the glue)
  • 1 tsp salt
  • 500ml water

How to make?

  1. Pre-heat your oven to 160 degrees celsius.
  2. Mix all the ingredients together, and let it sit for 10minutes, so that the psyllium husks can get to work binding & swelling the mixture.
  3. Give the mixture a good stir and then spread the mixture on a baking sheet or oven trays, you might need 2, dependent on the size of your trays – make them nice and as thin as possible.  I non-sticked sprayed my pans before use.
    I also used a palette knife to do the spreading, it just makes it easier.  Make sure when you are spreading that no holes/gaps occur!
  4. Now take a knife or pastry/dough cutter and create lines into the sheet, to the size you would ideally like them to be.  As you can see below the line are quite obvious, and I have pushed the mixture to create these lines.  If you don’t do this, you will have 1 sheet of crackers that will break in various sizes & shapes.

    image of cutting the spread mixture

    Cutting the spread mixture

  5. Bake for 75 minutes.   When you take it out the oven, the mixture would have expanded and you won’t see your perfect lines.  Take the knife/cutter again, and gently cut over the area where you had originally placed your lines.  Now you can either turn the pan over and tap them out or use your palette knife to gently lift the pieces off the tray, and put on a cooling rack to cool down.  OR you can wait for it to cool down and take them out.
  6. Any pieces that you find too small can be crushed and used as a topping over a salad.  So nothing goes to waste.Happy healthy munching!!!

Idea: Try eating this with chicken liver pate!  I promise you, once you start, you won’t be able to stop!

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12 thoughts on “Munch, munch, munch…Seed Crisp Crackers (LCHF Friendly)

  1. Pingback: More-ishly more Chicken Liver Pate (LCHF friendly) | livingbodaciously

  2. Pingback: Believe it or not, LCHF Bread | livingbodaciously

    • My secret is that I purchased an approximately 53*33cm pastry tray. I then smear the mixture across the entire tray with a palette knife and voila, the crisps are thin! But thin or thick, they are most more-ish and delicious with any topping…..I like your topping, which I must try!

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  3. I am away from my source of psyllium husk, can only find psyllium powder. It definitely does not work in the same way for seed crackers! After 30 minutes of soaking, the batter just wasn’t goo-ey enough, & didn’t hold together after baking (at least I can still use the crumbs). I can’t find any info that suggests whether I could use more psyllium powder to get the same result – I suspect upping the amount may not be healthy. Any suggestions or comments? The powder was quite expensive where I am (in France – there seems to be only this brand available in health food stores) and I hate to dump it unless I have to. And I’m missing my seed crackers!

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    • Morning Pam. In terms of psyllium husks, my understanding is that since it’s indigestible and a source of soluble dietary fibre, the quantity shouldn’t have any adverse effect on your health, except to assist in relieving constipation, irritable bowl syndrome and diarrhoea, help lower risk of heart disease & help with glucose tolerances with individuals with diabetes.

      Now, although I haven’t ever used the fine powder (since it’s actually not available in my country), my reading has suggested the following. A 1 tablespoon serving of the husk is equivalent to 1 teaspoon of the powder. I would recommend you experiment with that ratio & see what results you get. And to minimise the cost, maybe 1/2 or even 1/4 the recipe to see what the effect is, and in this way, you are using fewer ingredients. Hope this is of assistance!

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  4. Pingback: Seed crisp crackers | Why I got fat, and what I'm doing about it

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