Low Carb Crackers are my new addiction, every now and then I take my time in the kitchen to create a new variation.
This time I came up with a very good, gluten free, nut free, and dairy free, cracker recipe: tahini and seeds crackers.
As you’ll see from the recipe below, it’s super simple to make, just a matter of mixing all ingredients together in the same bowl.
1/2 cup of tahini
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of mixed seeds (I’m using chia, sunflower, and pumpkin seeds)
In a large bowl whisk tahini, salt, baking soda, and eggs.
Next, add your mix of seeds and using a spatula stir until well combined.
Line a parchment paper on a baking tray and spread out the mixture over it.
Preheat oven at 170C (340F) and bake it for 10 minutes. ⏰
Then, take them out of the oven and carefully cut the crackers in the shape you like.
Bring it back to the oven and bake it for more 10 minutes.
It’s DONE! 🎉
If you follow my recipe as indicated, it will give you a total of 18 crackers, with 0.7 grams of net carbs each.
Tahini: unhulled or hulled?
A common question when cooking with tahini is: which one is better? Unhulled tahini or hulled tahini?
Taste-wise they tend to not differ that much, although some people might say unhulled is slightly more bitter than the hulled version.
However, unhulled tahini is much richer in calcium, due to the fact it was ground with the outer shell (as opposed to the hulled, where it is removed).
Despite this fact, hulled tahini is the more commonly found product.
If you really want unhulled, your best option is to go to a store that sells Middle Eastern produce and look for products labelled “sesame butter“.