Perfect for the lunchbox, these sandwich crackers are amazing to sub-out crackers if you can't tolerate gluten, wheat or are reducing your carbs.
- ½ cup sesame seeds, ground
- ½ cup sunflower seeds, ground
- 1 tbsp. psyllium husk
- ¾ cup of water
- Pinch of salt + ground salt to garnish
- Grind sunflower and sesame seeds together in a blender or food processor. Place into a large bowl, then add all other ingredients.
- Mix well with a silicone spatula until combined.
- Add all other ingredients to the mixing bowl and stir. You can add ¼ cup of cheese if you wish to the mix.
- Preheat oven to 160 degrees Celsius. Prepare a large baking tray with non-stick baking paper.
- Spread the cracker dough onto the baking tray using water and a silicone spatula to prevent sticking, and for easier distribution.
- Dip a sharp knife into some water and cut down the centre of the crackers, then continue this process until you have 8 portions. Score the dough to create 4 squares. Using a wooden skewer, poke 4 holes into each square. Sprinkle with salt.
- Place in the oven and bake for 30 mins, then turn your oven down to 80 degrees Celsius and dehydrate for 2 hours.
This is a recipe by lchfmumma.com. LCHF Mumma was kind enough to let us share it on our site. We hope you enjoy these as much as we do!
Note* I can't seem to get these crackers thin enough to be done after 2 hours of dehydrating, so I add a step at the end and break my crackers apart after 2 hours, flip them over and then turn the oven off and pop the crackers back inside to cool. Enjoy!