Crispy Seeded Crackers
These seeded crackers are so healthy, and they're free of eggs, grains, wheat and gluten. They can be easily made in 10 minutes, and the rest is just baking time. They are super crispy and irresistibly delicious. The first time I made these crispy seeded crackers was about 6 years ago, just after I started this YouTube channel. Then one year later, I did a remake of this recipe. So, since it has been quite a number of years, I thought I will do another remake as a refresher and also for the benefit of those who are not aware of this incredible recipe. The difference is that this video is shorter and I have reduced the recipe a bit in order to fit my baking tray without making them too thick. I have also made them smaller in size, so it yielded more servings.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 340F or 170C.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Then add the olive oil and hot water. Mix until a dough is formed. Initially, it will look runny, but it will eventually firm up after resting the dough for 2 to 5 minutes.
5. Transfer the dough onto a baking tray lined with parchment paper. The tray I used in the video measures 13 x 15 inches. If your tray is small, you may have to bake them in two batches.
6. Spread and flatten the dough evenly using a spatula. The ideal thickness should be around 3 to 4mm. Of course, the thinner the crackers are, the crispier they will be.
7. Bake for about 50 to 60 minutes or until browned and crispy.
8. If you choose to score lines to form squares or rectangles, then remove the tray after about 15 to 20 mins of baking when they're still soft enough to do so. Use a knife to score the lines. Pizza cutter will not work well to cut through all the seeds and nuts. Then continue baking until golden brown and crispy.
9. Most often, the center pieces of the crackers tend to be thicker so if they are not crispy enough, just return to the oven and bake for another few minutes until crispy.
10. Remove and separate the crackers. If you did not score lines, then let them cool first before breaking into irregular pieces or shards.
11. Let the crackers cool down first before storing in containers.
12. These crackers can be stored at room temperature for up to 2 weeks and they can also be refrigerated or frozen for a longer life span.
13. You can enjoy these crispy crackers on their own or with spreads, jams, dips, yogurt or as cereals with milk. They are great for platters or cheese boards, too.
[Total servings = 64 at 1x1 inch each]
NUTRITION INFO PER SERVING
Total carb = 1.1 g
Dietary fiber = 0.7 g
Net carb = 0.3 g
Calories = 43
Total Fat = 4 g
Protein = 1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
