Looking for a gluten free base for anything delicious? Something that you can load up with all sorts of yumminess? Or something you can just nibble away at, one munch at a time, and not really feel the guilts over, as they are low carb...Hello. I got you.
I recently did some videos for Thermoflix, a new YouTube channel hitting the scene soon and this was one of the recipes. It will show up here sooner or later as well, and you can be assured, this recipe will feature in the new Low Carb book I am organising now...(in my spare time of course!) I admit, I have made them on several occasions since. They are a tad addictive. I love them with cheese, cheese and more cheese, they are excellent with any sort of pate, and well, I did a whole vegan thing recently with roasted pumpkin and pickled mushrooms and a drizzle of Lukes truffle oil. YUM. I am posting that recipe shortly. It was amazing.
But back to the crackers...go crackers with the flavours, I have added chilli flakes and a good grind of black pepper, but you could add parmesan, shaved onion rings, (really thin ones) onion flakes, garlic, rosemary, sage...the sky and your imagination is the limit.
To watch the video of me making these, head on over HERE. Make sure you subscribe while you’re there so that you don’t miss anything!
- 50 g Coconut - Shredded shredded coconut BUY
- 50 g almonds
- 60 g Psyllium Husk linseed BUY
- 40 g pepitas
- 100 g sunflower seeds
- 100 g chia seeds
- 2 tbsp psyllium husks
- 2 tsp Pink Salt Flakes pink salt flakes BUY
- 500 g water
- 1-2 tbsp dried chilli flakes
- 1 tbsp freshly ground black pepper
Preheat oven to 160°C and line 2 baking trays with paper.
Place all ingredients into TM bowl and blend 10 sec/speed 6.
Spread half the mixture onto each tray and spread as thinly as possible with a spatula
Bake 1 hour.
Break into pieces and return to the oven which has been switched off and leave in there until the oven is cold.
Serve with toppings as desired.