Vegan

Seeded keto crackers recipe

Makes one 23cm x 34cm tray
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Add the perfect crunch to your salad with our recipe for seeded keto crackers. This tempting snack is teeming with healthy seeds and nutrients.

Seeds are an easy wellbeing win as they’re full of helpful minerals and vitamins. Take for example sunflower seeds, which make a star appearance in our keto crackers. Small but mighty, sunflower seeds are full of vitamin E, together with several vital minerals, including magnesium, selenium and copper.

Once made, you can keep these keto crackers in an airtight container for up to three weeks. Enjoy them with dips as a healthy snack, or serve as a crunchy topping for soup. We think they taste especially delicious alongside our spicy squash soup recipe.

Discover more delicious recipes from Liz Earle Wellbeing

Ingredients

  • 70g sunflower seeds
  • 70g pumpkin seeds
  • 20g golden linseed
  • 10g sesame seeds
  • 20g poppy seeds
  • 50g chia seeds
  • 1 tsp fine salt
  • 1 tsp dried oregano flakes
  • 1/2 tsp chilli powder
  • 175ml cold water

Method

  1. Place all the seeds and seasonings into a large bowl. Pour over the water, stir well and leave to soak for 30 minutes. Preheat your oven to 170°C/340°F/gas mark 3.
  2. Line a baking tray approximately 23cm x 34cm with greaseproof paper.
  3. Stir the seed mixture well, ensuring all the water has been absorbed, then spread the mixture across the lined baking tray in an even layer.
  4. Place in the oven and bake for about 55 minutes, checking the mixture after half an hour to ensure the seeds are not browning too quickly. If they are, turn the oven temperature down a little.
  5. Remove the baked cracker from the tin and place onto a wire rack to cool completely.
  6. Once cooled, break the crackers into your desired-sized shards. Store in an airtight container at room temperature for up to three weeks.