Don’t get the wrong idea here, I don’t “bant” (is that even a word?). I don’t believe in the banting diet nor am I a Noakes groupie. I do, however, love the idea of crackers that don’t contribute too much to the waistline (it’s struggling enough to compete with the starving tourists on Clifton beach as it is) and increase my seed intake.
So, I tried this banting seed crackers recipe and it turned out rather nicely, so perhaps you’d like to try it too! It’s from Chronicles of a Banter.
250 ml sesame seeds
250 ml linseed/ flax seed
250 ml sunflower seeds
150 ml pumpkin seeds
2 to 4 tbsp Psyllium husk
500 ml water
5 ml salt
Combine all the ingredients, starting with seeds, salt, water, and 2 tbsp of psyllium husk. Mix well. The consistency you’re looking for is a paste. If it is still too soggy then add another tbsp of psyllium husk, but don’t overdo it. Leave it to rest for about 15 minutes or so. Set the oven to 160*C.
When the past is ready, spread it on your baking sheet. The important thing is to get it as even as possible and there should be ABSOLUTELY NO HOLES. Pop in the oven for approximately 60 minutes, or until lightly browned (not singed, burned, or blackened). It depends on your oven, so please do keep an eye on it. Oh, and don’t try to put more than one batch in the oven unless your oven can actually do that.
I left it to cool for a minute or two and then lightly cut lines into the sheet of cracker so that it breaks off easily once completely cooled down.
Here’s my stash…
All ready for an after-work beach picnic later. Rad.