"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Meal-in-a-Biscuit Crackers

Photo by: Marija Ivkovic
  • makes 20 servings
  • Prep - 5 mins
    Cooking - 55 mins
  • Total - 1 hour
Photo by: Marija Ivkovic

Serve these meal-in-a-biscuit crackers with dips, mashed avocado or homemade cream cheese, or keep some at work for an afternoon crisp fix.  

Servings: makes 20
Preparation: 5 mins
Cooking: 55 mins

Tags: , , , , , , , , ,

Ingredients

  • 1/2 cup chia seeds.
  • 1/2 cup sunflower seeds.
  • 1/2 cup sesame seeds.
  • 1/2 cup almond meal or LSA.
  • 2 cloves garlic, crushed.
  • 2 teaspoons freshly chopped herbs (I like sage for these).
  • 1 teaspoon dulse flakes, optional.
  • 1/4 teaspoon salt.
  • 1 cup water.

Directions

Preheat the oven to 160ºC / 325°F and line a baking tray with baking paper. Combine the seeds and almond meal in a bowl. In a separate bowl, whisk the remaining ingredients with 1 cup of water. Pour the liquid mixture onto the seed mixture and stir until thick and combined. Spread the mixture on the tray, pressing down using the back of a spoon, until it is 5 mm thick. Bake for 30 minutes. Remove from the oven, cut into 20 crackers using a knife, flip them over and bake for another 25 minutes. Cool completely on the tray. Store in a sealed container for two weeks.


Note

Serve these crackers with dips, mashed avocado or Homemade Cream Cheese, or keep some at work for an afternoon crisp fix.

Serve these meal-in-a-biscuit crackers with dips, mashed avocado or homemade cream cheese, or keep some at work for an afternoon crisp fix.

Ingredients

  • 1/2 cup chia seeds.
  • 1/2 cup sunflower seeds.
  • 1/2 cup sesame seeds.
  • 1/2 cup almond meal or LSA.
  • 2 cloves garlic, crushed.
  • 2 teaspoons freshly chopped herbs (I like sage for these).
  • 1 teaspoon dulse flakes, optional.
  • 1/4 teaspoon salt.
  • 1 cup water.

Directions

Preheat the oven to 160ºC / 325°F and line a baking tray with baking paper. Combine the seeds and almond meal in a bowl. In a separate bowl, whisk the remaining ingredients with 1 cup of water. Pour the liquid mixture onto the seed mixture and stir until thick and combined. Spread the mixture on the tray, pressing down using the back of a spoon, until it is 5 mm thick. Bake for 30 minutes. Remove from the oven, cut into 20 crackers using a knife, flip them over and bake for another 25 minutes. Cool completely on the tray. Store in a sealed container for two weeks.

Note

Serve these crackers with dips, mashed avocado or Homemade Cream Cheese, or keep some at work for an afternoon crisp fix.