December 15 2016 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Bread, Snack
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread, Snack Low-carb pumpkin spice crackers
Pumpkiny goodness infuse every bite of these amazing low-carb crackers. Serve these up at your next cocktail party, and watch them evaporate!
USMetric
servingservings
Ingredients
- 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
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- 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.
Tip!
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
Thanks,
Gisele
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.