Seed Crackers



From episode #23 of the Keto Woman podcast - Chips ‘n’ Dips with Taffiny Elrod

1 cup sunflower seeds
1 cup pumpkin seeds
1 cup sesame seeds
1 cup hemp hearts
2 cups flax seeds (I used dark and light today)
1 T chia seeds
3T psyllium husks
3 cups warm water
Whatever seasonings you want. I use salt and pepper but have made with onion flakes, herbs, parmesan, cumin, olive oil. Sky’s the limit!

I blitz the pumpkin and sunflower up a bit to make them smaller - just find it makes a more even cracker but it is not necessary.

Mix all the dry ingredients up well and then add and mix in well the water.

Let it sit for a while to absorb the water and glue together - about 15 mins.

Give it a good stir and then spread out on a baking sheet. I have just split that mix into 3 and used one on a silicon mat that took up most of it. I have found the mix keeps well in the fridge for at least a few days. I am trying one in the freezer this time too - don’t see why it won’t work fine.

Score the sheet of cracker into 8 blocks (or whatever) - this makes it easier to do the next bit! I find the easiest way to spread it out evenly is to blob it out and spread with hands. Then put a sheet of wax paper on top and roll it out. Use wet hands to smooth it over and you won’t stick!

Bake in a lowish oven (I have mine on about 150C to start and it usually gets turned down later) for about 30-40 mins. It doesn’t hurt to let the steam out once in a while as you are basically drying them out.

When they are set enough to lift off the sheet, carefully split apart the sections and turn them over to dry out. I find the best thing is to get rid of the sheet now and have them directly on the wire rack in the oven.

This is when I turn the oven down a bit and basically leave them in there until they are crisp - probably another 40 mins min. It depends a bit how thin you have managed to roll them out.

Break them up into whatever size you like and store in an airtight container. I am not sure how long they last as mine never last more than 3-4 days! I expect they would freeze? They are so delicious and non-keto peeps go mad for them, I don’t think you will have to worry about how long they last!

Crunchy After dinner snack advice
Chef Taffiny Elrod
(Todd Allen) #2

I bet these are good with your chicken liver pate.

(Heidi Cuthbertson (Standen) ) #3

yum I love chicken livers. will have to try this recipe


Yes they are :smiley:

Load up with butter, mustard and pâté, maybe a cornichon if you like that kind of thing.

(Karen) #5

Yum, and do I!!



I wonder if xantham powder would work instead of psyllium powder, I don’t have any of that right now…


Hmmm - I am yet to use it. It needs to be sticky! I actually use psyllium husks and am yet to try the powder.