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“.
Another day I was wondering why this bread is called Oopsie bread…
But then as I was making it, I noticed the recipe is so simple that you just beat some eggs and, at the end, your reaction can only be “Oopsie, I got some bread”!
Bad jokes aside, you may have heard other names for this famous low carb bread, such as cloud bread, zero carb bread, and flatbread.
The name itself doesn’t matter, what is important here is to know that such simple recipe exists and deserves a try!
It’s also possible to freeze them; I do it every now and then and it works beautifully.
120 grams of cream cheese
½ teaspoon of psyllium husk powder
½ teaspoon of baking powder
A pinch of salt
Separate the egg whites from the egg yolks, placing them in two different bowls.
Whip egg whites with a pinch of salt until very stiff. You know it’s ready when you are able to turn the bowl upside down without the egg whites moving.
In another bowl, mix egg yolks and cream cheese. Then add psyllium husk powder and baking powder.
Gently fold the egg whites into the egg yolk mix, trying to keep the air in the egg whites.
On a baking tray covered with parchment paper, pour the mix making 6 large circles.
Bake it at 150C (300F) for 25 minutes or until golden. ⏰