Crackers, Multi-Seed

Crackers, Multi-Seed

These crackers have been a big hit with the “40-Day Challengers!” If you don’t want to take the time to cut them into cute little square, just break them up into odd pieces!

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Crackers, Multi-Seed
Diet Level:5
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Servings
Crackers
Ingredients
Seeds
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
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Instructions
  1. Preheat oven to 350 degrees. In a large bowl, combine almond flour, seeds, minced onion and salt. In a small bowl, whisk together olive oil, egg and 1 tsp of water until well blended.
  2. Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.
  3. Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness.
  4. Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.
  5. Cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet.
  6. Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet. If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven.
  7. Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up.
  8. Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes.
  9. To keep crackers crispy, store in a freezer-safe container in the freezer. You can eat them cold straight from the freezer, or bring to room temp before serving.
Recipe Notes

Use any type of seeds you desire. If using sunflower seeds or pumpkin seeds, rough-chop first to decrease their size.

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