Nori And Two Seed Crackers Recipes

THE BEST SEEDED CRACKERS

Steps:

• Mix all the ingredients in a large mixing bowl. Then add water and stir well.
• Set aside and allow to thicken for about 20 minutes. The mixture will thicken and become gooey/gel-like in consistency. This is your cracker 'dough.'
• Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer. You might need to use two baking trays. I don't measure mine, but I like my crackers to be around 4-5mm in thickness.
• Bake in the oven for 1 hour at 150ºC/300ºF. You can adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. Keep an eye, though - because of how thin the crackers are, they can burn quickly.
• To get evenly cut flax seed crackers, you can cut them halfway through baking. Otherwise, they might be too hard to cut/break evenly. You can use a pizza cutter to do this really quickly, or a knife.
• However, you can also just break them apart after baking, into 'uneven' pieces, for a rustic look.
• Remove the crackers from the oven and leave to cool completely before transferring to a container/ eating.
• How To Store:These keto crackers will store in an airtight container for up to three weeks at room temperature. They may last longer, but I've never had any left past that point.Depending on what additions you add to the crackers (such as cheese), then this may vary. But the plain seed crackers themselves don't have anything that 'spoils,' so they should be okay for weeks.

NORI AND TWO - SEED CRACKERS

Steps:

• Whisk together the flours, flaxseed, salt, ginger, sesame seeds and nori in a large bowl, set aside.
• In a medium pot, combine the water and oils and warm until barely simmering.
• Add to the flour mixture, beating well until a smooth dough forms.
• Cover with a towel and set aside for 2 hours.
• Preheat oven to 350F and line a large cookie sheet with parchment or silicone.
• Roll out the dough as thin as possible between two sheets of waxed paper, cut out as desired and place on the lined sheets. Dock with a fork.
• Bake 20-25 minutes. Cool completely on sheets.

POPPY SEED CRACKERS

Steps:

• In a medium bowl add flours, poppy seeds and cheese together-whisk.
• Whisk together oil and soy sauce and add to the flour mixture along with enough ice water to form a dough ball.
• Wrap and chill for around 30 minutes.
• On an oiled cookie sheet roll out dough to 0.125 inch thick and with a sharp knife cut into 2 inch squares.
• Bake for 15-20 minutes in a 325 degree oven.

KETO SEED CRACKERS

Steps:

• Preheat oven to 300 degrees F.
• Place all the seeds, flour, salt and psyllium powder in a food processor and grind the seeds down to a uniform small size.
• Boil the 1 cup of water and make sure coconut oil is in liquid form if you refrigerate it. You should have one cup and a quarter of liquid.
• Pour ground seeds into a large mixing bowl.
• Pour boiling water into the seed mixture slowly, stirring as you pour. Mix thoroughly until all the liquid is mixed inches.
• Spread onto a 11X17 inch cookie sheet (Teflon or use some parchment paper to reduce sticking).
• Using a small roller, roll out the dough as thin as is possible. The thinner the dough, the crispier the cracker.
• Using the straight edge of a spatula, score the batter with straight lines in the dough until you have cracker size rectangles.
• Place crackers into the oven and set timer for 1 hour.
• Check crackers at 1 hour and if getting brown, turn off the oven and let the crackers cool slowly in the oven.
• When a bit cooler, finish cooling on a baking cooling rack to room temperature.
• Store in a sealed container and use with cheese, creamed cheese (plain or flavored), peanut butter for snacks, hummus, etc.