Seed crackers
Preparation: 67 min.

Seed crackers

vegetarian snack bread take-away lunch lunch

From Ik eet zo graag 2

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About this recipe

Perfect for serving with carrot hummus!

Ingredients for
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+

17.5 g almond flour
35 g amandelmeel
52.5 g almond flour
70 g almond flour
87.5 g almond flour
105 g almond flour
122.5 g almond flour
140 g almond flour
157.5 g almond flour
175 g almond flour
17.5 g linseed, dark brown
35 g linseed, dark brown
52.5 g linseed, dark brown
70 g linseed, dark brown
87.5 g linseed, dark brown
105 g linseed, dark brown
122.5 g linseed, dark brown
140 g linseed, dark brown
157.5 g linseed, dark brown
175 g linseed, dark brown
17.5 g sunflower seeds
35 g sunflower seeds
52.5 g sunflower seeds
70 g sunflower seeds
87.5 g sunflower seeds
105 g sunflower seeds
122.5 g sunflower seeds
140 g sunflower seeds
157.5 g sunflower seeds
175 g sunflower seeds
17.5 g pumpkin seeds
35 g pumpkin seeds
52.5 g pumpkin seeds
70 g pumpkin seeds
87.5 g pumpkin seeds
105 g pumpkin seeds
122.5 g pumpkin seeds
140 g pumpkin seeds
157.5 g pumpkin seeds
175 g pumpkin seeds
0.25 tablespoon of psyllium
0.5 tablespoon of psyllium
0.75 tablespoon of psyllium
1 tablespoon of psyllium
1.25 tablespoons of psyllium
1.5 tablespoons of psyllium
1.75 tablespoons of psyllium
2 tablespoons of psyllium
2.25 tablespoons of psyllium
2.5 tablespoons of psyllium
0.5 tablespoon light soy sauce
1 tablespoon light soy sauce
1.5 tablespoons of light soy sauce
2 tablespoons of light soy sauce
2.5 tablespoons light soy sauce
3 tablespoons of light soy sauce
3.5 tablespoons of light soy sauce
4 tablespoons of light soy sauce
4.5 tablespoons of light soy sauce
5 tablespoons of light soy sauce
7.5 g coconut fat
15 g coconut fat
22.5 g coconut fat
30 g coconut fat
37.5 g coconut fat
45 g coconut fat
52.5 g coconut fat
60 g coconut fat
67.5 g coconut fat
75 g coconut fat

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Preparation

Mix all the dry ingredients for the crackers and season with pepper. Be careful with salt, as the soy sauce is also already salty. Pour in 200 milliliters of hot water, the soy sauce and the coconut fat. Mix well and let rest for about 10 minutes so that the liquid is well absorbed.

Place the dough between two sheets of baking paper and roll flat (about 3 mm). Remove the top sheet and place in a moderately hot oven at 160 °C for 40 minutes. After 40 minutes, turn the large cracker over, remove the baking paper and let it bake for another 20 minutes. Turn off the oven, but let the cracker cool in the oven. Then break into pieces.

"These seed crackers are crunchy and have a lot of flavor because they also contain some almond flour."

This is a recipe from

Ik eet zo graag 2

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