I always have some of these Sesame seed crackers in my pantry. 🙂
They are perfect for a quick-and-easy breakfast or snack.
I even know people that like to have them for lunch too.
These crackers taste super neutral and you can spread anything you like over them.
I personally like mine with butter or avocado.
They are also gluten and nut free!
And you can make it dairy free as well, just skip the cheese from the recipe below (texture-wise it won’t make a big difference).
- 1 and ¼ cups of sesame seeds
- ½ cup of pumpkin seeds
- 1 cup of grated parmesan cheese (optional if you want to make a dairy free version)
- 1 tablespoon of psyllium husk
- ½ cup of water
- 2 eggs
- salt to taste
- Mix together all the ingredients: sesame seeds, pumpkin seeds, parmesan cheese, psyllium husk, water, eggs, and salt.
- Line a parchment paper on a baking tray and spread out the resulting mixture over it.
- Preheat oven at 170°C (340°F) and bake it for 20 minutes. ⏰
- Then, briefly take them out of the oven and carefully cut the crackers in the shape you like.
- Lower the heat to 140°C (280°F) and bake it for another 40 minutes. ⏰
- It’s DONE! 🎉
Let them cool before removing from the baking tray.
Did you know? Crackers are so versatile that is incredibly hard to pinpoint their real origin.
Many cuisines around the world have at least a few variations or recipes that pose as crackers.
* Note: net carb count = total carbs - fiber. Carb count is estimated based on the products I used.
Always check nutrition labels for accurate carb counts and gluten information.