I absolutely love crackers to smother with delicious toppings. I loved the old Salticrax advert where it started with all these elaborate toppings and dwindled down to the “end of the month” Salticrax with nothing on them.
I’m happily very low carb with my Banting lifestyle and was so excited to see that The Real Meal Revolution has a recipe for Nutty Crackers, which I have adapted slightly. Their recipe has flax seeds, but I didn’t have any.
I have to say these are so unbelievably crispy and tasty, they are better than any crackers I’ve ever tried.
250g Sunflower seeds
250g Sesame seeds
100g Pumpkin seeds (which was an after thought when I found them sneakily hiding in the cupboard. They worked so well)
500ml of water
Psyillium Husk – the recipe says 2 tablespoons, but I used more only after I had added the water to make it more gluey/sticky.
Did you know?
Psyllium Husk is full of fibre and improves digestion, cleanses the system and is an excellent fibre to eat when you’re on a low carb lifestyle. It also helps lower bad cholesterol in the blood, helps people with IBS and helps with hunger control.
Pumpkin seeds are full of magnesium, zinc Omega 3 and found to be great with anti-inflammatory properties. They help regulate insulin levels and are excellent for your heart, liver and gents, for your prostate.
Sunflower seeds are full of magnesium, Vitamin E, which is great for your skin and it has a good source of selenium, which helps prevent cancer. They are excellent for your heart too because sunflower seeds disallow ‘bad’ cholesterol from sticking to the walls of your arteries.
Sesame seeds, which are the smallest of the lot, prove the theory of “Dynamite comes in smalls packages.” They are rich in Omega 6, antioxidants and they have Oleic acid, which helps to lower bad cholesterol (LDL) and increased good cholesterol (HDL) in the blood. They’re also rich in Folic acid, Vitamin B, calcium, magnesium, iron and zinc.
Preheat your oven to 160 degrees celsius. No hotter or you will burn them.
Mix all the ingredients together until a paste is formed. If you need to add more of the seeds and psyllium husk do.
Use a spatula to press the mixture onto the baking paper as thin as you can, but without leaving any gaps.
Pop them into the oven and bake for one hour. Make sure you check on them as you may need to move the trays around so they don’t burn in any hot spots.
PS. Be extra careful when you do this… I burned my finger on the oven on as I moved my second batch. I iced it straight away, which prevented blisters and had to take a quick trip to the chemist for burn gel.
It’s bloody painful.
Once they are slightly golden brown, remove them and allow them to cool.
Keep them in an airtight container…
Or… Smother them in cream cheese and white cheddar like I did with my first batch.
PS. Don’t feel bad if you eat the whole batch in one go – they’re healthy, remember? I’m just happy I made 3 batches so that I have left over for my sealed container.