Low-carb veggie seed crackers Recipe

The Eat Out Woolworths Restaurant of The Year All the Eat Out star restaurants Eat Out judging process

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Low-carb veggie seed crackers

These easy seed crackers contain only about 15 grams of carbs for the entire tray - great for those following the LCHF lifestyle. Even if you're not banting, they're crunchy and surprisingly tasty - especially when loaded with ripe camembert and tomato jam! The recipe comes to us from new low carb cook book, Low Carb is Lekker.

Serves: 6-8

banting

crackers

low-carb high-fat

seeds

Ingredients

1⁄2 cup ground almonds

1⁄2 cup flax meal

1⁄2 cup mixed sunflower, flax, sesame and pumpkin seeds

Optional: 2 Tbsp poppy seeds

3 Tbsp grated Parmesan cheese or 1 cup grated Cheddar cheese

1 large, finely grated baby marrow

A sprinkle of your favourite mixed herbs or spices

4 Tbsp boiling water

1 free-range egg

1 tsp psyllium husks

Method

Preheat the oven to 180 °C. Butter a baking tray. Mix all the ingredients together and roll out thinly on the prepared baking tray. Mark into squares. Bake for 20–25 minutes until brown and crispy. Allow to cool in the switched-off oven. Break into pieces and serve. Store what you don’t use in an airtight container. Yields a platter for 6–8 guests at about 15 g carbs for the entire tray.

Recipe courtesy of Low Carb is Lekker by Ine Reynierse, published by Struik Lifestyle.