These are great for your afternoon tea or coffee. Around 3 pm I am overwhelmed by chocolate cravings. It’s a bothersome daily recurrence. If I have some of these cinnamon crackers nearby, I am usually able to resist my urge to reach for the chocolate, which I shouldn’t be hiding in my cabinet. Spread with a good salted butter, the chocolate is definitely left untouched.
I am currently experimenting with a low carb high fat (lchf) diet. Not too strict. However, I have noticed that cutting down on refined carbs increases my level of energy and helps me control my sweet cravings. Anyway, this recipe uses neither flour nor sugar.
- 1 cup / 2 1/2 dl mixed seeds such as sunflower, sesame, pumpkin and flax seeds
- 2 tbsps coconut flour
- 2 tbsps psyllium husk powder
- 1 3/4 oz / 50 gr melted butter
- 1 cup / 2 1/2 dl boiling water
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 1 tsp sukrin, optional
- Preheat the oven to 300F/150C.
- Add all seeds to a foodprocessor and pulse until the consistency resembles coarse flour.
- Transfer to a bowl and stir in the melted btter, boiling water, cinnamon, salt and sukrin, if using. Stir to combine.
- Place the dough on a sheet of parchment paper and cover with another sheet of parchment paper.
- Grab a rolling pin and roll out the dough to preferred flatness.
- Bake for about an hour, then remove from the oven and cut or break into crackers.
- Transfer the crackers to a wire rack and return to the oven for about 15-20 minutes to dry out completely.
- Cool on a wire rack and store in an air-tight container at room temperature.