INGREDIENTS

2/3 cup flaxseed meal

2 tbsp psyllium husks

2 tsp salt

2/3 cup pumpkin seeds

2/3 cup sunflower seeds

1/3 cup black sesame seeds

1/3 cup white sesame seeds

2/3 cup chia seeds

1 cup chopped pecans (optional or any other nuts)

8 tbsp olive oil (or coconut oil)

2 cups boiling water

1. For best results, weigh the ingredients with a digital scale

2. In a bowl, add all ingredients (except boiling water) together. Stir to mix well.

3. Add boiling water one cup at a time and stir to mix well. Let it rest for about 5 to 10 mins until it becomes thick like a dough.

4. Line two baking trays with parchment paper and spread the dough evenly. The ideal thickness should be around 3 to 4mm.

5. Bake at 340F or 170C for about 1 hour, switching the trays around halfway through.

6. If you choose to score lines to form squares or rectangles, then remove the trays after about 15 to 20 mins when they're still soft enough to do so. Then continue baking until golden brown and crisp.

7. If the crackers are not crispy enough, just return to oven for another few minutes.

8. Remove and separate the crackers. If you did not score lines, then let them cool first before breaking into irregular pieces or shards.

9. Let the crackers cool down first before storing in containers.

[Total servings = 25]

NUTRITION INFO PER SERVING

Total carb = 6.5 g

Dietary fiber = 4.6 g

Net carb = 1.9 g

Calories = 181

Total Fat = 16.5 g

Protein = 4.4 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

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