Crunchy, snappy savory crackers that are paleo friendly and super versatile. A great choice for any platter – hmmm, do I hear the jingling of bells!? Pate, anyone?
I’m at it again. It’s Christmas for goodness sake! Tis the season after all. Now, there are of course seed crackers that you can easily buy or you can make your own low carb/paleo seed crackers too. These however kinda look like regular crackers that you’d find on platters and snack trays at most functions. The reason I even thought about it was that my family loves a particular brand of crackers and I really wanted to give them a healthier alternative. Since it’s the school holidays as well, and they’re forever hungry (how!?), I had to think fast and make something happen!
I have seen some yummy looking recipes that use cashew flour/meal but I wanted these to be a bit kinder on the wallet (still need to buy Christmas presents after all…!). I love sunflower seeds so decided to grind some up and make flour to use as a base for these crackers. I used tahini to keep this entirely nut free as well. I also divided the dough into two and flavoured one half with rosemary and the other with cumin.
I can just see it now – some good Roquefort, Brie, and grapes, these crackers taking their rightful place on the side… Oh dear, I’m currently Rebooting and dreaming of cheese has taken over my life!! *Sigh* Just 20 more dairy free days and then I give myself a well deserved break which includes cheese! And wine. Hmmm… Ok, back to these crackers then!
Recipe for Paleo, Nut free Sunflower and Tahini Crackers
Yield: approx 24 (depends on the size you cut them into) plus some uneven extra bits!
Prep time: 15 minutes (includes making flour)
Cooking time: 20-25 minutes
What you need
1.5 cups sunflower seed flour (blend about 3/4 cup sunflower seeds to make it)
1/4 cup tahini
1.5 tblspns psyllium husks
Pinch of salt
1 egg white
2 tblspns water
Flavouring: I used 1 tspn dried rosemary and 1 tspn ground cumin, however, you can add any flavour of your choosing (like chilli, or nutritional yeast for some cheesy crackers…)
Variation: add 2 tblspns of flaxmeal with the sunflower seed flour mix for added nutrtition.
What you need to do
1. Preheat oven to 150°C.
2. Make the sunflower seed flour by blending sunflower seeds (not too much – we don’t want it to turn to butter!).
3. Add all the dry ingredients to a bowl and mix. In a separate bowl, whisk egg white and water. Add to flour mix and form the dough.
*If after cooling, they aren’t crispy enough, just stick them back in the oven for another 5-10 minutes or so 😉
You can then serve as you wish or store in an air tight container for up to one week.
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