Got the munchies but don’t want to fill up on carb-loaded, empty calorie snacks?
These low carb almond crackers are packed full of nutrients and are high in protein so there’s no need to feel bad. Plus they are filling. You can use them with your favourite dip or you can add toppings onto them.
Blanched almond flour, chia seeds, LSA mix/meal and pumpkin (pepita) seeds can all be found in the health food section of your supermarket or at health food stores.
Blanched almond flour/meal is lighter in colour than normal almond meal as it has had the skin removed. It gives a lighter taste. If you cannot find any blanched almond flour, simply place almond slivers in the food processor and blitz until you have flour.
LSA mix/meal is a mixture of ground linseeds, sunflower seeds and almonds.
Why these are good for you
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Chia seeds are good for healthy hair, skin and nails, regulate bowel function, protect the body from aging and cancer, regulate insulin levels, prevent hypertension and help detoxify the body.
Linseed, sunflower seeds and pumpkin seeds are high in fibre, good for the heart, maintain proper bowel function, strengthen your immune system, aid in better sleep, support prostate health, protect against inflammation and control cell damage.
- 1 cup blanched almond flour or meal
- ½ cup LSA mix
- ¼ cup chia seeds
- ¼ cup pumpkin seeds
- ¼ teaspoon sea salt
- ½ teaspoon dried oregano
- Few grinds of cracked black pepper
- 1 free range or organic egg
- Optional: 2 teaspoons chopped curly leaf parsley
- Preheat oven to about 170 degrees C (or 150 fan forced).
- Place dry ingredients in a medium bowl and mix well.
- Add the egg and mix thoroughly until all ingredients have absorbed the egg and a dough has formed. (Add a little water if the dough is too dry and hard to handle).
- Roll dough into a large ball and place on top of a sheet of baking paper (large enough to fit on a baking tray).
- Place another sheet of baking paper over the top of dough and with a rolling pin, roll out to desired thickness.
- Remove top sheet of baking paper and gently cut into squares with a knife, leaving bottom sheet of baking paper intact.
- Lightly sprinkle with extra sea salt over the top if you like.
- Lift entire sheet of baking paper with contents onto a baking tray and place in oven for about 10 – 15 minutes or until browned. (oven temperature and times will vary).
- Once ready, remove from oven and allow to cool. (Crackers will harden as they get cooler)
- Store in an airtight container.
* Check to make sure edges aren’t getting burnt and remove any crackers that have browned early, especially around edge of the tray where dough may have been rolled thinner. * Not sure if crackers are cooked through? Remove one or two and allow to cool for a few minutes before tasting.