Zero-carb crackers packed with fat, protein, and fiber.
- Carbohydrate 1.51737326424312 g
- Cholesterol 0 mg
- Fat 3.32155069587448 g
- Fiber 1.00415694976773 g
- Protein 1.1011967132867 g
- Saturated Fat 0.937576873359875 g
- Serving Size 1 1 crackers, 15 serving(s) (10g)
- Sodium 0.890469907733572 mg
- Sugar 0.513216314475389 g
- Trans Fat 0.195683088035398 g
- Calories 38 calories
Step-by-step
- Preheat oven to 300 degrees F.
- Place all the seeds, flour, salt and psyllium powder in a food processor and grind the seeds down to a uniform small size.
- Boil the 1 cup of water and make sure coconut oil is in liquid form if you refrigerate it.
- You should have one cup and a quarter of liquid.
- Pour ground seeds into a large mixing bowl.
- Pour boiling water into the seed mixture slowly, stirring as you pour.
- Mix thoroughly until all the liquid is mixed inches.
- Spread onto a 11X17 inch cookie sheet (Teflon or use some parchment paper to reduce sticking).
- Using a small roller, roll out the dough as thin as is possible.
- The thinner the dough, the crispier the cracker.
- Using the straight edge of a spatula, score the batter with straight lines in the dough until you have cracker size rectangles.
- Place crackers into the oven and set timer for 1 hour.
- Check crackers at 1 hour and if getting brown, turn off the oven and let the crackers cool slowly in the oven.
- When a bit cooler, finish cooling on a baking cooling rack to room temperature.
- Store in a sealed container and use with cheese, creamed cheese (plain or flavored), peanut butter for snacks, hummus, etc.
Temperature control dictates the success of these crackers right at the one-hour mark, where monitoring browning prevents scorching while residual heat draws out remaining internal moisture. Achieving structural integrity without gluten requires understanding how hydrophilic ingredients interact. Psyllium powder and chia seeds absorb boiling water rapidly, forming a mucilaginous gel that traps liquid and binds the almond flour and whole seeds together without traditional wheat proteins.
- Grind the seeds, salt, flour, and psyllium in a food processor down to a uniform fine consistency to ensure the dough spreads evenly without tearing along large seed fragments.
- Pour boiling water slowly into the dry mixture while stirring constantly to hydrate the psyllium evenly and avoid clumping.
- Roll the batter as thinly as physically possible on parchment paper on an 11x17 inch cookie sheet, because thickness directly determines final crispness.
- Score the unbaked sheet into rectangles using a spatula edge before baking so the dehydrated crackers snap cleanly along predetermined lines once cooled.
- Store completely cooled crackers in an airtight container at room temperature to maintain their brittle texture by preventing ambient humidity absorption.
Leftover crackers regain their initial brittle snap if flashed in a 300 degree Fahrenheit oven for five minutes to drive off any moisture they accumulated during storage. Properly dried seed crackers also absorb flavors differently over time, allowing the nutty oils from the flax and sesame to integrate fully with the coconut fat by the second day.
