Keto Seed Cracker
- 1⁄3 cup almond flour (or pumpkin seed flour)
- 1⁄3 cup sunflower seeds
- 1⁄3 cup pumpkin seeds
- 1⁄3 cup flaxseed or chia seeds
- 1⁄3 cup sesame seeds
- 1 tbsp ground psyllium husk powder
- 1 tsp salt
- ¼ cup melted coconut oil
- 1 cup boiling water
Preheat the oven to 300°F (150°C). Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together with a wooden fork.
Keep working the dough until it forms a ball and has a gel-like consistency.
Place the dough on a baking sheet lined with parchment paper. Add another paper on top and use a rolling pin to flatten the dough evenly.
Remove the upper paper and bake on the lower rack for about 45 minutes, check occasionally. Seeds are heat sensitive so pay close attention towards the end.
Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, break into pieces.