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“.
This Dairy Free Chocolate Mousse is that kind of healthy treat that takes you only a feel minutes to whip up.
The only extra work here is actually having to wait for the coconut cream to chill overnight.
But let’s be honest that this is extra work for your fridge, right? 😁
On the absolute plus side, this recipe is absolutely delicious!
Not even the fussiest of the eaters would think this chocolate mousse is dairy free.
And you can totally adapt it to a vegan version by replacing honey with coconut sugar, that works just as fine. Perfection!
2 cans of coconut cream, chilled overnight
¼ cup of honey
½ cup of cocoa powder
A pinch of salt
Open the coconut cream cans and scoop out only the solid coconut cream into a mixing bowl. Whip it until soft and creamy. Reserve 4 tablespoons of it for later.
Tip: you can use the remaining water in the cans for cooking or smoothies
Add honey, cocoa powder, and salt, mixing until well combined.
Pour the mixture into 2 serving bowls and keep refrigerated until serving time.
It’s DONE! 🎉
Serve it with one tablespoon of that cream we previously reserved, and garnish with grated dark chocolate.