7 ingredients
1 1/4 cup Sesame seed kernels (shelled) dried
1/2 cup Sunflower seed kernels (shelled) dried
1/2 cup, shredded Cheddar cheese
1 tbsp Psyllium husk powder
1/2 cup Water
2 large egg Egg whole raw
1/4 tsp Salt
7 steps
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a large bowl, mix the sesame seeds, sunflower seeds, cheese, psyllium, water, and eggs.
- Transfer the dough to the baking sheet, and using a spatula, spread it out to 1/8 inch thick.
- Sprinkle dough with salt, and then bake in the oven for 20 minutes.
- Remove the pan from the oven, and slice the crispbread into 30 equal pieces.
- Return the pan to the oven, and turn the heat down to 275F. Bake for another 30-40 minutes or until the crispbread is a light golden color and has no moist spots.
- Keeping the crispbread in the oven, turn off the oven, and allow the oven to cool completely. Serve and enjoy!
This recipe makes 30 crackers. 1 serving = 1 cracker.
Tips:
Buy sesame seeds in bulk to control the cost of this recipe!
Substitute pumpkin seeds for sunflower seeds if you prefer.
Experiment with ways to season this cracker - try adding 1/2 tsp of dried rosemary or Italian seasoning to the dough.
Great topped with avocado, guacamole, or nut butter.
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