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!

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.

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.
   

   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!

Tweaked Lamb Kofte’s (LCHF friendly)

Why haven’t I made Lamb Kofte’s before?!?

Oh my goodness, I can’t believe I haven’t tried making lamb kofte’s before!  I was salivating, whilst they were cooking.  Only the heat from the cooking, prevented me from munching one, when they came out the frying pan.

Sizzling lamb kofte’s

Traditionally, loft’s and kebabs are usually prepared with a fresh tomato, onion, parsley & sumac salad.  I made mine with grilled eggplant slathered in tahini & a generous portion of tzitziki.

This is a modernized version for the home, with amazing textures & tastes just exploding in your mouth.

Lamb Kofte Dinner with eggplant, tahini & tzatziki

 

Ingredients:

• 500g lamb mince (you can substitute with chicken mince or beef mince if you prefer, however these meats are less fatty)
• 1 1/2 onions, grated or finely chopped
• 3 cloves garlic, crushed
• 50g sunflower seeds
• 1/2 tsp paprika
• 1/4 tsp ground allspice (not to be confused with mixed spice)
• 1/2 tsp ground cinnamon
• 30g mint, finely chopped
• 30g parsley, finely chopped
• 30g coriander, finely chopped
• 1 cup pine-nuts (optional, or add less if you prefer)
• salt & pepper
• 8 TBSP sunflower oil, or coconut oil or lard

Lamb Kofte Ingredients

How to make? (makes approximately 18-20 units)

1. Combine all the ingredients together except for the oil, and season with salt & white pepper.
2. Shape into small meatballs, the size of golfballs, which can either be round or flattened slightly
3. Fry the koftes in batches in the frying pan, about 4 minutes on each side, until golden and completely cooked through.
4. Now you can use this as finger food, or add it into pita or like me, grill some aubergine, dash tahini over and add tzatziki.  Yummmmmmmmmmmmyyyyyy!!!