Low Carb Banting Crackers
After Banting for a while, I have to be honest and say that I still get carb cravings. It's usually in the afternoon when I feel like I could devour a pizza/muffin/whole loaf of bread. If this sounds like you, then these crackers will be your new best friend. They are salty, crunchy and full of anti-oxidants thanks to all the seeds they contain plus they are super easy to whip together. There really is no reason to reach for that packet of chips anymore!
You can customise these crackers is so many different ways...add more or less seeds/parmesan, cheddar/onion/garlic or spices and adjust according to taste. I am also constantly changing this recipe depending on how I feel on the day; it's that easy to omit things that you don't like. I have included images of different batches of crackers that I have made so far to show you that you really can go wild with different ingredients until you create the perfect cracker.
Serve with a Banting friendly dip, home made pesto or just as they are. These crackers rarely last longer than 3 days in my house because I just can't.get.enough!
- 1 medium onion, grated (or 1 TBS onion powder)
- 1 TBS psyllium husk (you can order psyllium husk here in Korea through Iherb...click here)
- 1/2 cup flax meal (you can make your own flax meal by grinding flax seeds in a blender...you can buy flax seeds on Gmarket or through Iherb here in Korea). You can also try substituting flax seed flour for almond flour.
- 1 tsp garlic powder (or fresh garlic finely chopped)
- 1 egg
- 1 TBS water
Extra goodies that will make these crackers even better:
- 2 TBS grated parmesan
- 1/3 cup roasted pumpkin seeds (you can buy pumpkin seeds on Gmarket)
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds (you can buy sunflower seeds on Gmarket)
- Sprinkles of your favourite Herbs & Spices (I usually use rosemary, roasted paprika & basil)
- Preheat your oven to 300C (you will lower the temperature when your crackers are ready to bake).
- In a large bowl combine all your ingredients.
- Set aside for 5 minutes.
- Prepare a baking sheet /non stick mat & grease with coconut oil or use baking wax paper.
- Spread out the mixture onto your tray as thin as possible. A helpful trick is to lay a piece of wax paper over your crackers and then use a rolling pin to roll out the crackers. Roll the mixture out as thin as possible. The thinner the mixture, the crunchier your crackers will be.
- Lower the temperature of the oven and pop the crackers into for for 25 - 50 minutes (keep checking on them to make sure they don't burn). The reason I put such a large time gap is that my oven here in Korea is like a dragon and heats up so fast that most baked goods are done in 15 minutes, including bread. Turn then around to bake evenly at around the 15 minute mark. You may need to leave them in for as long as an hour, hour and a half depending on your oven. You want them to dehydrate and go as crunchy as possible without burning.
- Remove from the oven and slice into squares/rectangles/other cool shapes and serve. Store in an airtight container.
If your mixture is too gooey/wet, try adding in more pysillium husk. The psyllium is what binds the mixture and holds everything together. If you don't have any psyllium on hand you can add more flax meal or even ground chia seeds. If you are really in a pinch and your mixture is really wet try adding in a tablespoon of almond flour.
Have you ever made low carb crackers before? Did you like them? I'd love to hear from you in the comments below!