May 18 2015 recipe by , photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Appetizer, Bread, Snack
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Appetizer, Bread, Snack Low-carb sesame crispbread
Do you love to sink your teeth into something crunchy now and then? This low-carb crispbread is a great alternative to flaxseed versions.
USMetric
servingservings
Ingredients
- 1¼ cups (61⁄3 oz.) 300 ml (180 g) sesame seeds
- ½ cup (2½ oz.) 120 ml (70 g) sunflower seeds
- ½ cup (2 oz.) 120 ml (55 g) shredded cheddar cheese
- 1 tbsp 1 tbsp ground psyllium husk powder
- ½ cup 120 ml water
- 2 2 eggeggs
- ¼ tsp ¼ tsp salt
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Making low carb simple
Instructions
- Preheat the oven to 350Ā°F (175Ā°C). Line a 13"x18" (33x46 cm) baking sheet with parchment paper.
- Add all of the ingredients to a medium-sized bowl and stir to combine. Spread the mixtureĀ (about 1/8" thick or 3.1 mm) onto the parchment paper, sprinkle with sea salt, and bake for 20 minutes.
- Remove the crispbread from the oven, and carefully cut into desired form.
- Lower the heat to 275Ā°F (135Ā°C) and put the crispbread back into the oven for another 30-40 minutes, or until lightly golden in color.
- Check the crispbread to make sure it is completely dry without any moist areas. Keep it in the oven with the door slightly open, until the oven is cool.
Tip
The sesame crispbread may also be made without cheese and you can replace the sunflower seeds with things like pumpkin seeds.
About the Recipe
The creator is Fanny Lindkvist, who runs aĀ popular Swedish blog and theĀ InstagramĀ account LessCarbs.
168 comments
So glad you're enjoying them! Yes, I think they would freeze well.
Some unsweetened, unflavored Metamucil is psyllium. You can also buy it online as a specific ingredient.
Thank you for letting us know!
You can see the nutrition information by clicking the Nutrition+ tab under the list of ingredients.
How many crackers or part of the recipe is a single serving?
For each recipe, divide the finished recipe by the number of servings you set the recipe. The default for this recipe is 30 servings, so you can portion out based on the finished dish for that number of servings.
Vince, the recipe begins with the oven preheated to 350Ā°F (175Ā°C) as noted in #1 in the instructions.
They will stay good for quite a while, as they are baked. But it will taste best when they are freshly baked!
But overall, a good snack which I will make again.
Many thanks, Jules
The recipe makes 30 servings, so if you break your batch into 30 roughly even sized pieces then yes, it's 1g per cracker.