Crunchy keto seed crackers (raw or baked)

Crunchy keto seed crackers (raw or baked)

Crunchy keto seed crackers (raw or baked)

November 30, 2018
: Many
: 20 min
: 30 min
: 50 min
: Easy


  • 100g sunflower seeds
  • 100g sesame seeds
  • 100g linseeds
  • 50g linseed flour
  • 20g psyllium flour (grounded psyllium husks)
  • 10g nutritional yeast
  • 100g olive oil
  • 130g warm water
  • Salt, pepper, thyme, finely chopped sundried tomatoes or what ever you preffer for seasoning
  • Step 1 Wash 300g of different seeds thoroughly and let them soak in cold water over night or at least 1 hour. This activates the seeds, makes them easyer to digest and nutritients absorb better. If you do not have time to do that, then just wash them, especially sunflower seeds are usually quite dusty. If you can, always prefer organic seeds, they are better in every way.
  • Step 2 Mix together washed/soaked seeds, flours and nutritional yeast. Nutritional yeast is great source for vitamin B and other trace minerals, also adds nice flavour to the crackers. Add herbs and olive oil, then warm water. Mix it all up until it resembles dough. Let it sit for 5 minutes.
  • Step 3 I like to roll the mixture between two sheets of baking papers, then it is easyer to get thin and even layer. Then make the cuts in advance, however big you want the crackers to be, because already baked crackers are harder to cut into pieces.
  • Step 4 These crackers can be made with food dehydrator or in the oven. I prefer to dehydrate the crackers under 41C over night, then i get almost superfood bites where all the enzymes and vitamins are still there. When baking in oven, don`t use higher temperature then 160C, because that is the limit where you start burning out the good stuff from the seeds. It takes about 20-30 minutes in the oven untill the crackers become nice and crispy.

NUTRITION (per 100g)

Energy 482 kcal
Total Fat 44g
Fat Percentage 83%
Net Carbohydrates 1g
Protein 13g

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