Linseed, Fenugreek, Pumpkin Seed Keto Crackers
Why keto? First, I have to declare an interest. I have never been able to lose weight on calorie restricted diets. I know I am carbohydrate intolerant but due to a diagnosis of diabetes I was reluctant to try the one diet that ever worked for me which was Atkins. I was told it was very dangerous and worked on maintaining my weight by taking the tablets the doctor gave me and, frankly, going without things I enjoy like bacon, nuts and cheese.
It reached a point where I was feeling bloated and miserable and said to myself:
“Hang it! I am giving up wheat.”
This is a big deal for someone who can't eat potatoes and doesn't like rice much. I then discovered Dr. Davis and the Wheatbelly books and within weeks I had lost over a stone in weight and was feeling much fitter. It is a very strict way of eating, the word “diet” is not used because it is a life change for most people who read the books and experience the benefits of a grain-free ketogenic diet. I am doing my best to stick to it, though I recently upped my fruit and vegetable intake when I had a cold. It is a fact that we can’t produce our own vitamin C and I felt too ill to go shopping or wait for another Amazon delivery.
So, I am keto for now, I will be having some blood tests soon and we will see if there is an improvement in the blood sugar readings. I know I am already feeling a lot of non-scale improvements.
Where to start with eliminating wheat?
Living Without Bread Is Not Always Easy
With the best will in the world, there comes a time when you miss peanut butter on toast or cheese and onion sandwiches and my attempts to bake bread have met with two problems, there is a limit to how much nut flour I can eat and the bread never seems to cook through.
Celery and peanut butter worked for a day or two, but it isn’t the same somehow. Neither cheese nor peanut butter are especially interesting on their own, so I started to look for a simple crisp cracker than even I could bake. I found a recipe on line for the simplest ever keto crackers made from linseeds, water and seasoning only and I tried it out. To be honest, the flavour of the linseeds was overwhelming and the crackers too brittle when cooked so I have been working on it. The following works for me and I thought I would share it. I took photos along the way. I didn’t do a calorie count but we don’t count calories, just carbs, and these are pretty low, you can take it from me or do a net carb check on line.
Makes about 20 crackers.
¼ cup of golden flax seed (linseed)
¼ cup flax meal
1 tsp fenugreek seeds (unless you dislike the bitter curry taste)
1 tbsp pumpkin seeds
½ tsp salt
¼ cup water.
You probably already have most of these, but if not Amazon has them. I got my flax seeds from Holland and Barratt but bought the flax meal on line. It makes cracking pancakes too. My new breakfast being flax pancakes with monk fruit maple syrup!
Flax meal is easy to get
This Part Takes the Longest
Mix all ingredients except the pumpkin seeds in a bowl, cover, and leave overnight in the fridge. The result should be a solid clump of soaked seeds. Yes, you have to do it in advance as it takes between 8-12 hours to get the right consistency. The waiting is the toughest part!
First Mix the Ingredients
The Next Day
Working the Flaxseed Dough
- Turn out the contents on some baking parchment, add the pumpkin seeds and mix in well.
- Roughly shape into a rectangle.
- Cover with another sheet of parchment and roll out thinly.
- Carefully peel off the top sheet. At this point, however carefully you roll the dough, it is likely going to be too thick in the middle and too thin at the edges.
- Use a tablespoon to reshape into a square and spread the mixture from the middle to get a more even thickness.
- Carefully score the crackers so they will be easy to break apart.
You can see pictures for each stage below. I did them all myself in my tiny kitchen and I am not an expert so you can do it too. Some of these are a little fiddly, you have to be careful with removing the parchment but they do cook better without that parchment "lid".
Making the Keto Crackers—Working the dough
The Cooking Part
- Bake on 180 degrees centigrade/375 fahrenheit (Gas Mark4) for twenty minutes
- Remove from oven and let cool for a couple of minutes then very carefully remove from parchment separate and turn over.
- Bake for another 5 minutes until the other side starts to brown too.
- Let cool.
These should stay crisp for several days unless you eat them all at once.
Voila! Incredibly easy, though at times fiddly, and these are heaven with peanut butter or cheese. Hint, the oil content might make butter feel a bit greasy and over the top.
Cooking the Crackers
This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.
© 2017 Lisa Marie Gabriel
Lisa Marie Gabriel (author) from United Kingdom on August 06, 2020:
It certainly is, and they are very tasty with cream cheese or peanut butter. Sorry I didn't reply before. I had missed this Mary, I don't know how. Thank you for reading and commenting.
Mary Norton from Ontario, Canada on August 24, 2018:
I think this is a healthy thing to make so it is worth the effort.
Nathalie Roy from France (Canadian expat) on December 03, 2017:
Will be trying these for sure, thanks