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It’s Crackers!

First of all, hello again everyone! Wow…we have been so busy lately, haven’t had the chance to post. But, things are really moving along with the business now! Check out our new shop if you haven’t already at noguiltbaking.com. But more of that at the end, this is about recipes!!

So, who else misses having something to crunch beside pork rinds? Pretty sure I am not alone in this. I would love to take credit for this recipe, but it is actually an adaptation of one my friend found somewhere on-line. I would give credit, but she couldn’t remember exactly where she found it. To whomever, thought this up…THANK YOU!

These little beauties have such a nice flavor and crunch and can be modified by using various low carb powdered spices. I added a nice low-carb dip seasoning (parmesan garlic) packet to my last batch and it was so yummy! So, don’t be afraid to add other seasonings to them to give them your own uniquely favorite flavor profile.

Happy crunching!

Low Carb Seed Crackers
Prep Time
10 mins
Cook Time
45 mins
Resting Time
45 mins
Total Time
55 mins
 
Servings: 12 servings
Calories: 100 kcal
Ingredients
  • 1/3 cup Almond flour
  • 1/3 cup sunflower seeds roughly ground
  • 1/3 cup raw pumpkin seeds roughly ground
  • 1/3 cup flax seeds ground
  • 1/3 cup hemp hearts I used Manitoba brand
  • 1 Tbsp psyllium husk powder
  • 1 tsp sea salt
  • 1/4 cup butter or coconut oil melted
  • 1 cup boiling water
Instructions
  1. Preheat oven to 300°. Melt butter or coconut oil

  2. Grind Sunflower seeds, pumpkin seeds and flaxseeds (if not using pre-ground). Line a baking sheet with a silicone mat or parchment paper

  3. Add all dry ingredients to a medium bowl, add melted butter/coconut oil and boiling water

  4. Mix well with a spatula or fork. Batter will get thick and a bit gelatinous.

  5. Spread dough evenly (I greased my hands slightly and cheated by pressing out the dough), in a thin layer (about 1/4″ thick) over parchment paper.

  6. Bake for about 45 mins. Then turn off oven and leave crackers in oven to dry out until oven is completely cool another 45-60 mins. Cut or break crackers into about 36 crackers.

Recipe Notes

Macros are based on about 36 crackers per pan and a 2 cracker serving.

total fat 9 g

net carbs 1 g

protein 3 g

So, a bit more about the business:

We have the new online storefront up now. You can now subscribe and save on your favorite mixes. Subscribing gives you a 10% discount on the first month and then a 5% discount per month on your favorite mixes. If you order $75 or more we do offer free shipping.

We are also a full-time vendor now at the LDDA Lakeland Farmer’s Curbside Market in Lakeland, FL. So, if you are local you can pick up not only our mixes, but we do make baked goods to sell at the market from our mixes.

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