Low carb pumpkin spice crackers
- 1⁄3 cup (1¼ oz.) 80 ml (32 g) coconut flour
- 2 tbsp 2 tbsp pumpkin pie spice
- ¾ cup (32⁄3 oz.) 180 ml (110 g) sunflower seeds
- ¾ cup (4½ oz.) 180 ml (130 g) flaxseed
- 1⁄3 cup (12⁄3 oz.) 80 ml (50 g) sesame seeds
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp salt
- 3 tbsp 3 tbsp coconut oil, melted
- 11⁄3 cups 325 ml water
- Preheat the oven to 300°F (150°C). Mix together all dry ingredients.
- Stir and add water and oil. Stir well and let sit for 2–3 minutes.
- Spread out on a baking sheet lined with parchment paper and place in the middle of the oven. Bake for 30 minutes. Use a timer to keep track of time.
- Check the crackers. Bake for another 30 minutes and perhaps lower the heat towards the end.
- Make sure the crackers are dry. If not, let dry some more. Crack into pieces when cooled down. Keep in a tight-fitting container.
If you prefer nicely squared crackers, you can remove the baking sheet after 30 minutes and divide into squares with a sharp knife or pizza cutter. Put back in the oven. You can use any spices of your choice. Feel free to mix it up with different seeds, too! Black sesame seeds make a spectacular visual presentation.
I wonder if someone can help me to find the recipe from the pizza made with cauliflower dough? I saw it but do not remember the name of that pizza
Other than that, I took a taste of a crumb that fell off when I was cutting them after the first 30 minutes and they tasted great. Would be great with cream cheese.
On to the taste, I was unsure of a cracker with pumpkin spice. I was pleasantly surprised, it tasted good, especially with cream cheese. I think this would work nicely with any mild cheese or creamy cheese.
Unfortunately, they do not substitute well for each other as coconut flour requires more moisture than almond flour.