I’m always trying new ways to prepare carb-free crackers, and I’d like to share the following recipe with you. The ground sunflower seeds and the eggs create a slightly denser texture, and the cumin and paprika powder add a nice flavor. Feel free to add or replace different spices as you prefer, for example, rosemary or thyme. You can get really creative – perhaps I’ll try tomato powder next.
You need the following ingredients:
- 85 g / 3 oz flax seeds (brown)
- 100 g / 3.5 oz sunflower seeds
- 50 g / ~ 2 oz sesame seeds (white)
- 100 g / 3.5 oz almond flour
- 2 eggs
- 30 g / 1 oz butter
- 1 tbsp cumin
- 1 tsp paprika powder
- 1 tsp salt
Begin by preheating the oven to 160 °C / 320 °F. Melt the butter in a small pot on very low heat. In the mean time, pour the sunflower seeds into a food processor and grind them. I’m using the food processor that came with my hand blender, which I find very handy.
Add the remaining ingredients to the food processor and pulsate until you have a dough-like consistency. Remove the dough from the bowl and knead it with your hand a little if needed. If the dough is too dry, add a little bit of water to it.
Roll out the dough between two silicon sheets (or one silicon sheet underneath and clingfilm on top). Then cut the dough into square or rectangular pieces of about 4-6 cm / 1.5-2.5 inches. Place the pieces on a silicon sheet and bake them for about 12 – 15 minutes. They should be slightly browned and dried throughout, but not burned!
Serve the Flaxseed Sesame Crackers with your favorite dip or crème. For example, it goes really well with the delicious Sweet Potato Hummus. You can also enjoy them with butter and cheese instead of bread.