Scd Gluten Free Pumpkin Seed Crackers Food

THE BEST SEEDED CRACKERS

Steps:

• Mix all the ingredients in a large mixing bowl. Then add water and stir well.
• Set aside and allow to thicken for about 20 minutes. The mixture will thicken and become gooey/gel-like in consistency. This is your cracker 'dough.'
• Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer. You might need to use two baking trays. I don't measure mine, but I like my crackers to be around 4-5mm in thickness.
• Bake in the oven for 1 hour at 150ºC/300ºF. You can adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. Keep an eye, though - because of how thin the crackers are, they can burn quickly.
• To get evenly cut flax seed crackers, you can cut them halfway through baking. Otherwise, they might be too hard to cut/break evenly. You can use a pizza cutter to do this really quickly, or a knife.
• However, you can also just break them apart after baking, into 'uneven' pieces, for a rustic look.
• Remove the crackers from the oven and leave to cool completely before transferring to a container/ eating.
• How To Store:These keto crackers will store in an airtight container for up to three weeks at room temperature. They may last longer, but I've never had any left past that point.Depending on what additions you add to the crackers (such as cheese), then this may vary. But the plain seed crackers themselves don't have anything that 'spoils,' so they should be okay for weeks.

SCD GLUTEN FREE CRACKERS

Steps:

• Preheat oven to 160 C (325 F).
• Combine almond flour, cheese, baking soda and salt in a bowl.
• Separately blend the eggs, butter, cottage cheese and garlic really well in blender. Add to almond flour and mix together.
• Roll out dough between waxed paper until very thin, transfer to baking paper lined cooking tray and then run bread knife over it in a criss cross fashion to score breaking marks for crackers.
• Bake for 8 minutes, turn then bake another 6 minutes until lightly brown. Separate crackers.
• If storing these crackers they will need an extra baking after they are cooled so that they retain their crunch. Reheat oven to 95 C (200 F) bake for further 15 to 30 minutes.

SCD GLUTEN FREE PUMPKIN SEED CRACKERS

Steps:

• Heat oven to 190C (375F).
• In blender, combine sunflower seeds, salt and garlic.
• Add sesame seeds and pulse to combine.
• Add water 2 tbsp at a time, checking for when it clumps together.
• Knead on bench.
• Roll out between waxed paper and transfer to tray.
• Use pizza cutter to cut into squares.
• Bake until browned, about 15-20 minutes.
• Break along scored lines.
• Mix tuna and mayonnaise together and serve with crackers.