|15 min||1 h||30|
|1/3 cup||Almond flour/meal, Bob's Red Mill|
|1/3 cup||Sunflower seeds|
|1/3 cup||Pumpkin seeds (pepitas)|
|1/3 cup||Flaxseeds (flaxseed or chia)|
|1/3 cup||Sesame seeds|
|1 tbsp (level)||Psyllium seed husk (ground, powdered)|
|4 tbsp||Coconut oil (melted)|
|1 cup||Water, filtered (boiling)|
1 Preheat the oven to 300°F (150°C). Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together with a wooden fork.
2 Spread out the dough thinly on a baking sheet lined with parchment paper.
3 Bake on lower rack for about 45 minutes, check occasionally. Let dry for another 15 minutes, but pay attention as seeds are heat sensitive.
4 Turn off the oven and let the dry in the oven.
5. Break into pieces and spread a generous amount of butter on top.
Tip - Almond flour may be substituted with sesame-seed flour if you want to make the crackers nut free.
are a great way to add protein, they are a great source of fibre and may help to reduce blood sugar!