These crackers are completely gluten-free – made from almond flour, chopped walnuts, sunflower and pumpkin seeds. They are satisfyingly crispy and perfect with cheese! The texture is quite good – not crumbly.
Total preparation time is about 10 minutes, plus 20 minutes baking time.
Total 5.3g net carbs per 100g
680 calories, 60g fat, 24g protein
Ingredients:
- 1 cup almond flour (80g)
- 1 cup chopped walnuts (100g)
- 1/2 cup sunflower seeds (70g)
- 1/2 cup pumpkin seeds (70g)
- 3 egg whites
- 40g butter, melted
- 3-4 stalks of rosemary (or any other herb to your taste)
- 1 tsp baking soda
- 1 tsp salt
Method:
- Preheat the oven to 190C/375F/Gas Mark 5.
- Blitz walnuts and seeds in a blender a bit, until coarsely powdered.
- Mix blended walnuts and seeds with almond flour, baking soda and salt.
- Lightly whisk egg whites and mix with melted butter.
- Tear off rosemary leaves and chop them up a bit.
- Mix all ingredients together.
- Get two sheets of baking paper, same size as your baking tray.
- Lay your mixture on one sheet of the paper, cover with the second sheet, and roll the mixture out.
- You want the mixture to be very thin: 3-5mm or so. I had to use 2 baking trays for the amounts above.
- Remove the top sheet of baking paper, leaving just the first sheet with the mixture spread out on top.
- Make lines in the rolled out dough with a knife or a stick, to separate it into individual crackers.
- Stick in the oven and bake for about 20 minutes, or until golden and crispy.
Nutritional information:
In total, using the amounts above:
- per total (380g), using the amounts above: 2590 cal, 20g net carbs, 227g fat, 91g protein
- per 100 grams of the mixture: 680 cal, 5.3g net carbs, 60g fat, 24g protein
- per 1 cracker (8g), assuming 48 crackers are made from the amounts above:
54 cal, 0.4 net carbs, 5g fat, 2g protein
