Paper-thin Cinnamon Crackers

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

Procedure

1. Preheat the oven to 300F/150C.
2. Add all seeds to a foodprocessor and pulse until the consistency resembles coarse flour.
3. Transfer to a bowl and stir in the melted btter, boiling water, cinnamon, salt and sukrin, if using. Stir to combine.
4. Place the dough on a sheet of parchment paper and cover with another sheet of parchment paper.
5. Grab a rolling pin and roll out the dough to preferred flatness.
6. Bake for about an hour, then remove from the oven and cut or break into crackers.
7. Transfer the crackers to a wire rack and return to the oven for about 15-20 minutes to dry out completely.
8. Cool on a wire rack and store in an air-tight container at room temperature.