Why homemade crackers?
I give you 3 very good reasons to make your own crackers at home, ESPECIALLY when following a ketogenic or low carb diet.
- It’s easy
- It’s cheap
- You know exactly what they are made with = only good stuff!
Seriously, it took me about 10 minutes of work to make a batch, then they have to bake for 30 min. and cool for 20 more… then you can eat them!
A low carb / keto diet means being deprived of comfort foods.
That is why I wanted to share this homemade cracker recipe with you!
I am a pretty picky eater, I know good foods from mediocre and bad, but believe, me this recipe is a keeper.
Let me ask you, how many times a day do you tell yourself, “How nice would it be to bite into something with a crunch!” especially something that would go nicely with that avocado salmon boat or with that egg Benedict you are munching on?!
Look no further.
Of course inspiration from Italy!
This really super easy cracker will hit the spot. In this recipe was trying to avoid a heavy eggy flavor, and wanted to replicate the crunchy flatbreads of my childhood. Italians have rosemary crackers and grissini, but of course they are laden with gluten and carbs!
When I think back to my childhood days, the smell of an Italian bakery is printed deeply in my mind. Of course it’s the smell of fresh bread baking, but also of olive oil and rosemary. It’s like the holy trinity of Italian baking. At least in Sanremo, where I come from!
To fill that sense of nostalgia and that need for a crunchy bite, I created this homemade cracker recipe, for you dear reader, so you can stay away from evil glutinous temptations and be successful on your low carb /keto diet!
- Serves: 30 crackers
- Serving size: 3 crackers
- Calories: 149
- Fat: 13 grams
- Trans fat: 0
- Carbohydrates: 1.1 net
- Sugar: 0
- Fiber: 5.2 grams
- Protein: 5.6 grams
- Flax and Chia seed meal
- Because Flax seeds go rancid very fast after being ground into meal, I strongly recommend making your own.
- Just place the seeds in a coffee grinder or a high power blender and grind for 10 seconds.
- As you ca not find chia seed meal ready, you will have to make your own in the same way.
- Pre heat oven to 300 degrees.
- Place the flax and chia seed meal in a large bowl with the hemp hearts, the MCT oil, the olive oil and the sea salt.
- In a blender put the egg, the egg white, the rosemary leaves cleaned from the stems, and the water.
- Blend on fast for 10 seconds.
- Add the wet ingredients to the dry ones, and mix very well.
- Now let the dough rest for about 1 hour.
- The dough should be fairly dry but still very pliable, and it should ball up in the bowl.
- If it seems too dry add a couple of tablespoons of water and mix well.
- After the hour has passed lay two pieces of parchment paper about 11 x 15 inch wide on a working surface.
- Put the dough on one of the papers and flatten roughly with a spoon, shaping it to the same shape as the paper.
- Place the second paper on top and flatten the dough to about ¼ inch thick.
- Gently peel the paper off the top.
- Now score the dough into square or rectangular pieces, by pressing a serrated knife lightly into it.
- Bake on a cookie sheet (11x15) for 30 minutes, then peel off the paper and flip over to cool.
- If the crackers are not crunchy enough, place back in the oven until completely cooled.
- This recipe makes about 30 square crackers!
Featured in Allergy Free Wednesday!