NUT & SEED CRACKERS

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

NUT & SEED CRACKERS

Course Snack
Servings 1 loaf

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
  • 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.


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