Low-carb crackers
Servings: 8 crackers
Ingredients
- 1 cup (250 ml) almond flour
- ½ cup (125 ml) ground flaxseed
- ¼ cup (60 ml) chia seeds
- ¼ cup (60 ml) shelled hemp seeds
- 2 tablespoons (30 ml) psyllium
- 3 tbsp (45 ml) nutritional yeast
- ½ tsp (2.5 ml) salt
- ½ tsp (2.5 ml) garlic powder Powdered garlic, low FODMAP version
- ½ tsp (2.5 ml) Italian herbs or dried rosemary
- 1 egg
- 1/2 to 1/3 cup (80 to 125 ml) water
Instructions
- Preheat the oven to 325°F (160°C).
- In a large bowl, combine all dry ingredients.
- Add the egg and then the water gradually until a smooth, pliable dough is obtained.
- Place the dough between two sheets of parchment paper and roll out very thinly using a rolling pin.
- Remove the top sheet and cut the dough into squares or rectangles.
- Bake for about 25 to 30 minutes, until the crackers are golden brown and crispy.
- Let cool completely before serving so they become nice and crispy.