Hello, wonderful listeners of 'The Keto Vegan' podcast! Today, your host Rachel is bringing you a quick and delightful episode that's sure to satisfy your cravings for a crunchy, flavourful snack. Get ready to embark on a culinary adventure as Rachel guides you through the art of crafting the perfect Seed Crackers. These little delights are not only a breeze to make but also align seamlessly with the keto and vegan lifestyles. If you've been yearning for that satisfying crunch while staying true to your dietary choices, these crackers are a game-changer. Packed with nutrient-rich seeds, they not only...
Hello, wonderful listeners of 'The Keto Vegan' podcast! Today, your host Rachel is bringing you a quick and delightful episode that's sure to satisfy your cravings for a crunchy, flavourful snack. Get ready to embark on a culinary adventure as Rachel guides you through the art of crafting the perfect Seed Crackers. These little delights are not only a breeze to make but also align seamlessly with the keto and vegan lifestyles. If you've been yearning for that satisfying crunch while staying true to your dietary choices, these crackers are a game-changer. Packed with nutrient-rich seeds, they not only tantalize your taste buds but also offer a boost of fibre, contributing to your overall well-being. So, grab your apron and join Rachel in this short and sweet episode as she shares the secrets to creating these delectable, guilt-free Seed Crackers that will elevate your keto vegan snacking experience!
Ingredients:
For nutritional information see ‘Valuable Resources’ below.
- 1⁄3 cup almond flour
- 1 1⁄3 cup seeds
- 1 tablespoon ground psyllium husk powder (link below)
- 1 teaspoon salt
- 4 tablespoons melted coconut oil
- 1 cup boiling water
Instructions
- Preheat the oven to 300°F (150°C).
- Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together.
- Place the mix/dough on a baking sheet lined with parchment paper. What I use is very similar to Bake-O-Glide (link below) and NOTHING sticks to it – it is so useful and I highly recommend it. Cut it into the size pieces you want and it lasts for years.
- Spread out with the back of a metal spoon (or something that the mix doesn’t stick to).
- Bake on the lower rack for about 40-45 minutes, check occasionally. Seeds are heat sensitive so pay close attention towards the end.
- Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, break into pieces and use with Philadelphia cream cheese and my onion marmalade [episode #19] – it’s scrummy.
Valuable Resources
Ground psyllium husk powder https://amzn.to/47r4Igm
Bake-O-glide https://amzn.to/3QwCrOJ
For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how
For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how
Food
fat per 100g
carbs per 100g
protein per 100g
Fibre per 100g
Chia seeds
25
3.5
21.8
33.7
Flaxseed
40
4.5
22
24
Shelled Hemp seeds
46.3
3.5
32.8
5.4
pumpkin seeds
45.8
9.3
25
5.3
Sunflower seeds
47.5
14.15
30.3
9.8
hulled sesame seeds
58
0.9
18
ground almonds
55.8
6.9
24.6
6.2
Psyllium Husk
<0.2
0.9
85
Coconut Oil
99.8
<0.5
<0.5
Host Bio
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan
Watch here: https://www.youtube.com/@TheKetoVegan/podcasts
Facebook group: https://www.facebook.com/groups/821471059206067
Email: contact@rachelgtherapy.co.uk
https://theketovegan.podbean.com/
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