Seed Crackers

If you love to snack or you’re a bit of a chip addict like me, these Seed Crackers are the perfect alternative to unhealthy processed snacks!

These Seed Crackers have No carbs and No gluten, which means they are keto/paleo friendly! They are also free of Nuts, which means kids can take them to school if their school has a no nut policy! 

The Psyllium Husks/Powder used to bind these Seed Crackers together is an excellent source of fiber.  If you have any gut issues, eating a few of these a day will really help to keep you regular.

You can also eat these as part of the Seed Cycling process to balance your hormones through your cycle.  A great book to read on Hormones and eating for your cycle is Alisa Vitti’s In the Flo.  You can take a look here

This is such a great recipe and easy to make! Very filling, nutritious and the perfect in between snack! Served with a slice of cheese or a bit of vegemite and butter – absolutely delicious! Perfect as part of a cheese board too and as a vessel to get plenty of chicken liver pate into your mouth!  Jo Whitton (Quirky Cooking) has a wonderful chicken liver pate recipe which is in her cookbook which you can buy as an app, called ‘Life Changing Food’.

A great accompaniment with the 7 Layer Dip Recipe, which you can find here 

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SEED CRACKERS

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Paleo and Keto Friendly!

Course: Snack

Ingredients

• 2 cups Sunflower or Pumpkin Seeds Or a mix of both
• 1 cup chia, sesame, flax or linseeds a mix of seeds to fill one cup
• 2 tbsp Psyllium Husks heaped
• 1 tsp Salt Ancient Lakes or Himalayan
• 2 cups Water Filtered

Instructions

1. Preheat oven to 150 degrees C

2. Line 2 baking trays/sheets with silicone mats (the crackers tend to stick to the baking paper)

3. Place the seeds in bowl, add the psyllium husks and salt.  Mix well to distribute the salt and psyllium husks throughout the mixture

4. Pour over the water and stir with a wooden spoon

5. Add half the mixture to each baking tray and evenly distribute in a thin layer making sure that you push the mixture into the edges and corners

6. Place in the oven for 30 minutes.  Remove and score into even pieces.  Place back in the oven for another 30 minutes until crisp and browned

7. Once cooled, place in an airtight container and store in a dry place.  If you live in a humid climate, place in the fridge

Recipe Notes

In the picure shown, I used a cup of sunflower seeds, a cup of pumpkin seeds and filled the next cup with sesame, chia and flax seeds.