Low Carb Hemp Seed Crackers

recipe by Naomi Sherman

CATEGORY: Treats and Snacks

Nutrition Facts

DIETARY REQUIREMENTS: Sugar FreeDairy FreePlant Based

CALORIES

kcal

protein

g

carbs

g

fat

g

serves

6serves

Introduction

Crispy, crunchy goodness

We’ve well established my status as a muncher and cruncher. My favourite treat is to curl up in my armchair at night, watching my latest Netflix find and munching on something crunchy.

As potato chips are like the evil ex-boyfriend of my food life, I’ve had to come up with some tasty substitutes.

This recipe came about from a seed cracker recipe that my bestie sent me. It was delicious and really easy to make, and I immediately started thinking of tweaks.

Tweaks done.

I flavoured these with Rosemary and Lemon edible oils, but you could use fresh instead.

Or Lime and Black Pepper oil, or…

Enjoy!

Tags: Dairy Free,Plant Based,Sugar Free

The recipe

Directions

Step 1

Pre-heat oven to 180 degrees C

Step 2

Place all of the dried ingredients into a large mixing bowl and stir to combine.

Step 3

Remove 1/2 cup of the mixture and blitz in a small processor until it is powdered (careful that you don’t go so hard that the pine-nuts release their oil)

Step 4

Mix the powder back through the other ingredients and add your oils, or flavours.

Step 5

Add 1 cup of water and stir through. Leave to sit for 10 minutes.

Step 6

Line a large baking tray and spoon mixture out onto tray. Use the back of a spoon to spread the mixture into a thin layer, about 5mm. Use a sharp knife to score lines through the dough and then sprinkle with extra salt.

Step 7

Place in the oven.

Step 8

Cook for 40 minutes, turning halfway.

Step 9

Remove from the oven and re-cut the crackers.

Step 10

Cool on the tray. The crackers will crisp up as they cool.

Step 11

Store in an airtight jar or container and try not to eat them all at once.