These are crispy, light and full of fibre and omega-3. They are perfect for dipping or a base for cheese/smoked salmon/or pate. They will store for at least two weeks in an airtight container.
Roll these out pretty thin to get them extra crispy and cut them whilst they are wet. It’s also good to make sure they are cool when you put them in your air tight container otherwise they can lose their crispiness.
6 seeded keto cackers
These are crispy, light and full of omega-3 and fibre. They are perfect for dipping or a base for cheese or salmon. They will store for at least two weeks in an airtight container.
Ingredients
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 50 g sesame seeds
- 50 g flax seeds
- 25 g chia seeds
- 25 g poppy seeds
- 30 g almond flour
- 2 tbsp psyllium husk powder
- 80 ml olive oil
- 2 tsp salt
- 250 ml hot water
Instructions
- Preheat the oven 150 degrees Celsius. Mix all the dry ingredients together and pour in the oil and boiling water. Stir until the husk has expanded and a dough is formed. Roll the dough out between two sheets of parchment paper. Place on a baking tray (divide in two if there is too much for one tray) cut into squares with a sharp knife and bake in oven for 40 – 45 minutes.
Nutrition
Calories: 2330kcalCarbohydrates: 83gProtein: 59gFat: 209gSaturated Fat: 26gPolyunsaturated Fat: 69gMonounsaturated Fat: 91gTrans Fat: 1gSodium: 4692mgPotassium: 1651mgFiber: 58gSugar: 5gVitamin A: 51IUVitamin C: 3mgCalcium: 1321mgIron: 24mg
Tried this recipe?Let us know how it was!
I have made these four times now as they are so delicious and versatile. I cooked them a little longer to get a bit of crisp as their is no gluten. Great on the run as a simple snack or with cheese and pickles, soups etc. . Healthy and tasty!.