Flaxseeds Crackers (Gluten-free & Low Carb)
Have you ever though "I wish there was a healthy and no grain food that I can snack anytime I want? That I can make for myself?"
Today I'll reveal one of my secret recipes, so you can make this low carb and versatile snack at home. And it's also one of the easiest recipes I know.
When I found this recipe I couldn't believe how good these crackers can be. And that there is no flour, no grain, no sugar. Yes you heard me well!
The base is made of flaxseeds. That's what creates the magic.
I love sharing this recipe with my friends. First let them taste the crackers when they visit me for dinner.
You know, it's such a great companion for many sauces. Hummus, bean paté, pesto, tahini sauce. I also love them together with vegan cheese.
They are also great with sweet jams (with a few adjustments) or by themselves. So you can really use these crackers whenever you want and with whatever you want as a substitute for bread.
These flaxseeds crackers are:
naturally gluten-free
low carb
vegan
paleo
full of nutrients
sugar-free
grain-free
Prepare a batch today!
Ingredients (makes about 70-80)
100 gr ground flaxseeds
40 gr sesame seeds
30 gr sunflower seeds
30 gr pumpkin seeds
1 tsp garlic powder
2 tbsp tamari or gluten-free soy sauce
220-250 ml water
Making these delicious Gluten-free Crackers
In a bowl combine the ground flaxseeds with the other seeds Add the garlic powder and mix well.
Add in the tamari sauce and the water. Combine with a spatula until the mix has absorbed the water. Let it sit for 10-15 min.
Pre-heat the oven to 180 C. Cover a large baking tin with baking paper and pour the gelatinous mix in the centre of the tin. Spread evenly with a spatula.
Before putting the tin into the oven, use the point of the spatula to draw the lines of the crackers on the dough.
Cook for 30 min until the layer of seeds has solidified (but not burnt). Let it cool for 15-20 min then break the crackers with your hands following the lines that you drew.
TIPS: You can preserve the crackers in an air-tight container up to 1 week. Store in a cool place, but not in the fridge.
Next to this versatile version you can try different flavours and combinations (instead of garlic and tamari):
olive oil, salt and mixed Italian herbs
olive oil, salt, coriander seeds and cumin or fennel
coconut oil and cinnamon
Let me know if you'll try other combinations.
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Have you tried it? Do you have any suggestions? Leave your comment!
