Easy Keto Seed Crispbread
Quick And Easy Low Carb Crispbread
Equipment
- mixing bowl
- measuring cup
- food scale
- oven
Ingredients
- 50 g sunflower seeds whole
- 50 g pumpkin seeds whole
- 30 g flaxseed whole
- 50 g sesame seeds whole
- 2 tbsp psyllium husk
- 200 ml water
- 0.5 tsp salt
- 1 tbsp mixed herbs
Instructions
- Preheat the oven to 150°C.
- Mix together seeds, psyllium husk, salt and herbs.
- Add water and combine well.
- Let the mixture it sit for ca. 10 min. so that the dough has a gel-like consistency.
- Spread the dough on a baking sheet lined with parchment paper.
- Cook for 45 - 60 minutes, check occassionally.When the crackers are crispy and golden brown they are done.
- Once the cracker has cooled down, break into pieces and serve or store in an airtight container for up to 2 weeks at room temperature.