Wednesday, January 22, 2014

Low Carb Crispbread

Here's a quick recipe for low carb crispbread. I sometimes miss eating crackers, and this is a good substitute.

1/2 cup of sunflower seeds
1/2 cup pepitas
1/4 cup golden flax seeds
2 tablespoons sesame seeds
1 egg
1 tablespoon olive oil
1/8 teaspoon salt

In food processor, pulverize the sunflower and pepitas until they resemble coarse breadcrumbs. Mix all ingredients together.

Spread the mixture onto a cookie tray lined with baking paper. Flatten the mixture evenly to the edges of the tray. Cut the mixture into however many crackers you want.  I cut mine into 16 crackers.

Bake in a moderate oven until golden - about 10 minutes.

Entire mixture = 14.5 carbs


  1. I haven't posted a comment in AGES because I've been so busy, but just a quick reassurance that I'm still an ardent fan of your recipes. You're really making my gluten-free life much easier. Thanks! ^^