NUT & SEED CRACKERS

I saw these at a Danish bakery in London and thought what a great idea for a low carb cracker. It’s filled with nuts and seeds and held together by eggs. I used the biscotti method for baking it which is twice baked. This makes them crunchy and gives it that crispness you need.

NUT & SEED CRACKERS

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Servings: 1 loaf

Course: Snack

Ingredients Method

Ingredients

  

• 1 cup almonds
• 1 cup walnuts
• 1 cup chia flax mix
• 1 cup sunflower seeds
• 1 cup pumpkin seeds
• ½ cup white sesame seeds
• ½ cup black sesame seeds
• ¼ cup poppy seeds
• ¼ cup hemp seeds
• 5 eggs
• 1 tbsp salt
• ⅓ cup olive oil

Method

 

1. Preheat oven to 350°F.
2. In a large bowl, combine all the nuts and seeds.
3. In a small bowl, beat eggs and oil together. Pour into nuts and seeds and mix thoroughly with a spatula.
4. Line a loaf pan with parchment paper.
5. Pour the mixture into the loaf pan, and level out the top with your spatula.
6. Bake for 1 hour.
7. Note that this is a very dense loaf that won’t leaven. When finished baking, the loaf should sound hollow when tapped.
8. Cut into thin ¼ inch slices and place on a lined baking sheet.
9. Bake for another 25 minutes.
10. Remove from oven and let cool completely.
11. Store in an airtight container.