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