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| Crispy Nut and Seed Crackers |
Carb
count will depend on the nuts and/or seed you use, as well as the
size of the crackers. The darker crackers are made with flax
seeds and pecan flour (entire recipe = 4.8 net carbs). The lighter
crackers are made with pumpkin seeds, sunflower seeds, almond
flour and flax seeds (entire recipe = 8.20 net carbs).
1
cup nut flour and/or ground seeds
1 egg white
1 egg white
¼
teaspoon salt
add
any seasonings
sweet
or savory
Preheat the oven to 325 degrees.
In a bowl, mix together the nut flour and or ground seeds, egg white, salt and any other seasoning you like until it forms a sticky ball of dough. Place on a large piece of parchment paper about the size of a cookie sheet. Top with another piece of parchment paper. Roll out the dough with a rolling pin as thin as you can get it. Take off the top layer of paper. Score the dough with a pizza cutter into whatever size crackers you want. Sprinkle course salt on top. Lift the parchment paper with the scored cracker dough onto a cookie sheet. Bake in 325* oven for 10 minutes. Remove the crackers that are done, place the others back in the oven, keep checking and removing until they are all done! Watch them carefully they will go from lightly browned to burnt in seconds.
Cool completely and store in an airtight container.
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