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Gluten-free and low carb (7.9g per serving), super easy to make, no fancy ingredients in the list and tasty on the palate.
Author: Sophie @mydaintysoulcurry
Serving size: 10 pcs
Calories: 97 kcal
1/4 cup raw Sunflower Seeds
1/4 cup Pumpkin Seeds
1/4 cup Flax Seeds
1 tbsp chopped almonds/walnuts
1/2 cup Chia Seeds
1-2 tbsp Almond Flour
1/4 tsp hot curry powder
1/4 tsp spicy cayenne pepper powder
1 1/2 cups boiling water
Salt to taste
Keep all the ingredients ready. In a bowl, take all seeds and nuts and mix well.
Now add boiling water mixed with all spices to this nuts and seeds mixture and mix well with a silicone spatula.
Allow the mixture to stand for a few minutes until the seeds swell and the mixture becomes a lumpy mass.
Add almond flour and mix well.
Spread the mixture evenly on a greased baking sheet.
Try to make the spreading as even and as thin as possible.
Use a knife to indent the layer so that it becomes easy to break the crackers into shape later.
Preheat the oven to 350F.
Bake or air fry the crackers for 60-70 minutes until the edges look brown and the crackers become super crunchy.
The baking time may vary depending on the thickness of the crackers too.
Alternatively, you can use a dehydrator to cook these chips too.
Allow the crackers to cool down completely.
Serve them with your favorite dip and store the rest in an airtight container.