February 20, 2020
Crunchy Savory LCHF Crackers
For a long time, I was searching for the perfect combination of ingredients to create delicious and crunchy crackers. The kind you enjoy munching on their own or as part of a meal. They’re ideal topped with butter, avocado, cheese… You can also spread them with fish pâté or kajmak. The ideas are endless. They’re also great to take on the go or for a quick snack at work.
INGREDIENTS
For one large baking tray (oven size):
- 2 eggs
- 50 g defatted golden flaxseed flour
- 50 g defatted sesame flour (see notes for alternatives)
- 50 g sunflower seeds
- 50 g pumpkin or flax seeds
- 50 g grated cheddar cheese (see notes for alternatives)
- 150 ml hot water
- coarse sea salt
METHOD
Mix all the listed ingredients into a homogeneous dough. Prepare two sheets of baking paper: place the dough on one, grease the other, and place it greased side down on top of the dough. Roll out the dough evenly between the two sheets of baking paper (as thin as possible) and carefully remove the top sheet. Make sure to roll it out to the full size of the baking tray. The thinner the dough, the better the crackers will be. For easier cutting after baking, you can score the rolled-out dough on the tray into squares of your choice.
Generously sprinkle with salt/sea salt flakes/rock salt.
Bake at 180°C for about 35–40 minutes. Make sure they don’t brown too much, as they can turn bitter. After baking, remove them from the tray together with the baking paper and place them on the oven rack to cool.
The crackers are crispy and will stay that way. If the dough was rolled out a bit thicker, you can leave them on the counter overnight to dry completely. If they’re already crispy right after baking, this step is not necessary.
Enjoy!
MY TIPS
- You can also use any combination of seeds you like, according to your taste.
- Instead of organic sesame flour, you can use defatted almond, sunflower, or pumpkin flour.
- Instead of cheddar cheese, you can use other types of cheese (except mozzarella).
- Store the crackers in a container or paper bag; there’s no need to refrigerate them. They can last for several weeks (as long as they are completely dry and crispy).
- If the top layer of baking paper doesn’t peel off easily, you can bake the crackers with the baking paper on top and remove it after baking.
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