Crackers
Your therapeutic, keto/prebiotic
carrier of cheese and dips.
INGREDIENTS
FiberFlour 200g
Fibersugar 30g (optional)
Flax, Chia or/& Sesame seeds 50g (optional)
Butter or oil 50g
Baking Powder 4g
Salt 5g
Mixed Herbs 5-15g
Water 80-100mL
Instructions
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Combine all the dry ingredients in mixing bowl, if you have a stand mixer all the better. Add optional seeds.
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Cut butter into chunks or if using oil as well add to the bowl and mix with paddle attachment until ingredients look like fine breadcrumbs.
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Continue mixing and pour in water slowly until the mixture forms a firm ball. Adjust with more water or more flour until it is workable.
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Take half the mixture and place on a sheet of baking paper laid on your worktop and roll out the dough to the size of your baking tray: mine are 45x39cm, make these are as thin as possible e.g. 2mm. Use a pizza roller cutter to divide into your chosen cracker sizes. Prick each one a couple of times with a fork.
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Pick up the paper and transfer to your baking tray and bake at 170°C for around 10 to 12 minutes or until golden brown.
Tips:
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The amount of butter, olive oil or rapeseed oil affects the "shortness", more butter more flaky less hard consistency.
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Baking longer at lower temperatures gives crunchier biscuits.
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Interesting variations on this are possible using seeds, any combination of herbs, salt, pepper and spices.
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Add seeds to give extra crunch to your biscuits; a mix of sesame and linseeds works well.
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This recipe works for very simple tortilla type chips as well, just change the shapes to suit and use a little less oil for a stronger chip.
Nutritional Information
per 100g
Fat 25g
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Carbs 10g
Fiber 26g
Protein 16g