About This Recipe
Surprise! Crackers don’t have to come from a box; you can make them at home. These are so much better tasting (and better for you) than most commercially made crackers. Since they contain more seeds than flour, they’re also more satisfying. And for bonus points, they’re sturdy enough for dipping or spreading without crumbling.
As Found in
The Obesity Code Cookbook
- Prep: 10 m
- Cook: 45 m
- Rest: 1 h
- Total: 1 h 55 m
- Servings: 4people
- ¼ cup coconut oil
- ½ cup chickpea flour or almond flour
- ½ cup sunflower seeds
- ½ cup flax seeds
- ¼ cup sesame seeds
- salt and pepper to taste
- Assemble, prepare, and measure ingredients. Melt coconut oil in a small saucepan over low heat. Preheat oven to 350°F/180°C. Lightly oil a baking sheet.
- In a mixing bowl, whisk together flour, sunflower seeds, flax seeds, and sesame seeds. Stir in coconut oil and 1 cup/250 mL of boiling water. Using your hands, spread mixture onto the baking sheet, trying to get it as thin and even as possible. Season with salt and pepper, then bake for 30 minutes. Leave oven on.
- Remove cracker sheet from oven and shake baking sheet or use a metal spatula to loosen. Return to oven and bake for a further 15 minutes. Turn off heat and leave cracker sheet to cool in oven for an hour.
- To serve, break crisp cracker into whatever size pieces you prefer. Lightly sprinkle with more salt, if you like, and serve.
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