GAPS Diet | Paleo | Gluten Free | Dairy Free
I’m totally addicted to these crackers, and why not when they’re low carb and 100% grain free! They’re perfect for cheese on crackers with a slice of tomato is my favourite topping but they are even very tasty just plain.
If you can’t find black sesame seeds then pumpkin seeds are also delicious with this recipe.
Black sesame seeds are a highly nutritious superfood and a rich source of antioxidants that can protect the body against oxidative stress. Other benefits include; may improve blood pressure, may have anticancer properties and they are even antibacterial and anti-microbial.
To read more about the amazing health benefits of black sesame seeds, check out my Superfoods Bible.
- 1 free range egg
- 1 tablespoon of extra virgin olive oil
- 1/2 cup raw black sesame seeds
- 1 cup almond meal or almond flour
- 1/2 teaspoon of sea salt
- 1 tablespoon or poppy seeds
- 1/2 pumpkin seeds with salt and pepper
- 2 tablespoons of chopped rosemary leaves
- 1/4 cup regular sesame seeds + 1/4 cup flaxseeds
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- Preheat the oven to 180° Celsius or 356° Fahrenheit and prepare some bench space with two sheets of baking paper and a rolling pin. If you don’t have a rolling pin you can use a glass instead.
- Whisk the egg and oil in a large mixing bowl. Add the rest of the ingredients and stir well to combine.
- Roll the mixture into a ball and then flatten it out slightly with your hands on top of a piece of baking paper. Place another sheet of baking paper on top and roll out the dough into a rectangular shape until it is roughly 3-4 mm thick. Cut the rectangular sheet into small squares with a sharp knife.
- Arrange on a baking tray and bake for about 14 minutes or until the crackers are golden brown on top but not starting to burn.
- Place the crackers on a cooking rack or plate to cool down.
- For an extra crispy cracker, you can bake the crackers a second time after they cool slightly for a further 10 minutes.