Deliciously crisp low carb, grain-free crackers made with sunflower and chia seeds. This nut-free snack will delight adults and kids alike. This post is sponsored by Bob’s Red Mill.
Can you believe the summer is almost over? As I write this, I am sitting here at a cottage in Canada and it already feels like fall. It’s been unseasonably chilly and very rainy – not the best cottaging weather. Muskoka cottages aren’t really made for this kind of weather. Five kids and six adults cooped up inside when all the best activities are meant for out of doors. The cousins are all getting along better than expected, but everyone is starting to get a little stir crazy. One could almost wish for the start of school to send them on their way. Whoa, did I just say that? Did I just actually wish away the rest of the summer???
Well, okay, since we are on the subject of back to school, let’s talk about it. Why not, right? After all, it’s just around the corner and many school systems are back in session already. So whether or not you are eking out the last of the summer warmth or suffering through a rainy vacation as I am, back to school is likely on your mind. It’s amazing how quickly the summer goes.
School lunches are tough for me. I don’t expect my kids to be completely low carb or gluten-free as I am, but I do try to be mindful of keeping carbs, gluten and sugar to the minimum. Our schools are also completely nut-free and coming up with healthy snacks to add to their lunch boxes can test the limits of my creativity. I can’t reach for my go-to almond flour without risking the wrath of the school board.
A quick peek in the freezer the other day brought to light a bag of Bob’s Red Mill sunflower seeds and some Bob’s chia seed. I thought that with some grinding, I might turn them into a serviceable replacement for the almond flour. Well, let me cut to the chase and tell you that they made a far-more-than-serviceable replacement, at least as far as these crackers are concerned. I might even go so far as to say that they are the best low carb crackers I’ve ever made. They crisped up better than almond flour crackers typically do and had such a great toasted, salty flavour with hints of parmesan and rosemary. My kids actually didn’t get to eat many of them, as my husband and I liked them so much we kept nibbling every time we passed through the kitchen. A healthy snack both adults and kids love? Winning!
Disclosure: This post is sponsored by Bob’s Red Mill. As always, all thoughts, opinions, recipes, photography, random tangents and incoherent rambling is my own.
- 1 1/2 cups Bob's Red Mill raw sunflower seeds
- 1/2 cup Bob's Red Mill chia seeds
- 3/4 cup finely grated Parmesan
- 2 tbsp chopped fresh rosemary
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
- 1 large egg
- 2 tbsp melted butter
- 1/2 tsp kosher salt
- Preheat oven to 300F.
- In a high-powered blender or food processor, grind the sunflower seeds and chia seeds until finely ground (I actually grind mine in batches in my coffee grinder, it works quite well). Then measure out 1 1/2 cups of the ground sunflower seeds and 1/2 cup of the ground chia seeds into a large bowl.
- Stir in Parmesan, fresh rosemary, garlic powder and baking powder.
- Stir in egg and butter until dough comes together.
- Turn dough out onto a large piece of parchment paper and pat into a rough triangle. Top with another large piece of parchment paper. Roll out to about a 1/8-inch thickness, as evenly as you can. Remove top parchment
- Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with kosher salt. Transfer whole bottom parchment paper to a large baking sheet.
- Bake 40 to 45 minutes, or until edges are golden brown and the crackers are firm to the touch. Remove and let cool completely before breaking apart. They will continue to crisp up as they cool (but I don't blame you for breaking off the uneven edges and nibbling on those!)
Serves 10. Each serving has 8.98 g of carbs and 6.61 g of fiber. Total NET CARBS = 2.37 g.
Food energy: 223kcal
Saturated fatty acids: 4.21g
Total fat: 18.39g
Calories from fat: 165
Total dietary fiber: 6.61g