Servings: makes about 70 1x1 Inch crackers
Nutrition info per cracker: 1g carbs, 3g fat, 1g protein, and 30 calories.
Macro balance: 77% fat, 15% protein, and 8% carbs.
1 c sunflower seeds, roasted and unsalted
1/2 c sesame seeds
1/2 c walnut pieces
1/4 c raw almonds
2 ounces shredded cheddar or Parmesan
1 t salt
1 T psyllium husk powder
1/2 c water
Preheat oven to 350 F.
In a food processor, combine nuts and seeds and pulse until ground into a rough meal.
Add the cheese and pulse until just combined.
Next, add the rest of the ingredients (salt, psyllium, eggs, and water) to make a wet batter.
Line a cookie sheet with a piece of baking parchment.
Plop the batter into the cookie sheet and using wet hands, spread batter evenly all over the cookie sheet.
You will need to wash your hands about 3 times to fully spread out the batter because they get sticky.
Once the batter is evenly and thinly spread, bake for 20 minutes.
Remove from oven. Turn oven down to 275 F.
Cut into 70 pieces (10 rows along the long side of the sheet and 7 rows along the short side of the sheet).
Split the crackers between two baking sheets so no crackers are touching.
Put the two sheets back into the oven to bake for 30-40 minutes.
Enioy that day and put leftovers in a tightly sealed container and eat that week (they won’t last that long!). Leftovers may lose crispness so feel free to re-toast them in the oven.