Low carb, gluten free, seed cracker recipe.
Ingredients:
- 200g cornmeal or almond meal
- 50ml coconut oil – melted
- 200ml boiling water
- 100g sunflower seeds
- 70g pumpkin seeds
- 50g linseed
- 50g sesame seeds
- flaky salt
Method:
Mix cornmeal/almond meal and seeds together in a bowl. Add melted oil and stir to combine. Add boiling water and mix.
Divide mixture between 2 lined baking trays. Cover with baking paper and squish/flatten the mix so it is spread thinly. Remove top layer of baking paper and sprinkle with flaky salt.
Bake at 160 deg for ~30mins until golden. Allow to cool before snapping into cracker-sized pieces.
*I also added ~1/2t cumin, garlic powder and some salt into the mix for extra flavour – could add whatever you like or leave as is.