INGREDIENTS
FOR THE ITALIAN SEED CRACKERS
1 cup sesame seeds
½ cup sunflower seeds
60ml finely grated fresh parmesan
30ml psyllium husk
125ml water
2 eggs
2 tsp Health O’Mat or Himalayan salt
3 tsp Italian herbs
2 boiled eggs
1 tsp red Cavi-Art caviar or caviar of choice
½ avocado sliced
METHOD
Pre-heat oven to 165°C. Beat the eggs in a bowl. Add the rest of the ingredients. Mix well. Place a silicone mat on a baking tray. Empty the mixture onto the mat. Using the back of a spoon, wetting it every now and then, spread the mixture evenly over the mat. Using a tapping motion, work from the centre outwards to make sure there are no thick spots. Bake for 25 minutes. Remove the tray from the oven and with a pizza cutter, cut the crackers into squares. Place the crackers back into the oven turning the oven down to 140° for a further 30 minutes.
The outside crackers will dry out quicker than the inside ones. Remove the outside crackers when done and move the inside ones to the outside. Continue until all your crackers are nice and dry and crispy. These crackers took me at least an extra hour to dry out properly. Let them cool completely before storing them in an airtight container. Glass is always good.
Serve with the sliced boiled eggs, Cavi-Art caviar and some sliced avocado.
FOR THE GARLIC SEED CRACKERS
1 cup seed mix
50ml chia seeds
2 tsps. crushed garlic powder
2 tsp Banting Health O’Mat/Himalayan salt
30ml psyllium husk
60ml finely grated pecorino cheese
150ml water
METHOD
Place all ingredients in a mixing bowl and mix. Add the water and mix again until ingredients are well combined. Leave to stand for ten minutes. Place a silicone mat on a baking sheet and empty the seed mixture onto the mat. Using the back of a spoon, spread your seeds until they form a thin layer wetting the spoon every now and then when necessary so the seeds don’t stick to it. Using a tapping motion, start from the middle outwards to make sure the seeds are evenly distributed over the mat.
Place in an oven on 165° for 25 minutes. If you want squares, once the 25 minutes is up, remove from the oven and using a pizza cutter, cut into squares. Place the tray back in the oven. Turn your oven temperature down to 140° and continue to bake for a further 40 minutes. From here on you will have to nurture the crackers if they were cut until they have all dried out completely. If you’ve cut the crackers into squares, the outside always dries out much quicker than the inside ones. They can be removed first and then move your inside crackers to the outside. If you didn’t cut the crackers into squares, you can turn the whole sheet of crackers over and bake for another 15 minutes. If you use a silicon mat this is so easy. Your crackers should be ready now.
Continue to bake them until you are happy they are completely dry. If the layer was very thin, there should be no need to nurture the crackers. This specific recipe dries very quickly. Remove from the oven and let them cool completely. If you never chose the cut option, break your crackers into pieces and store them in an airtight container ready for use. Glass is always good.
