Going grain free can be a challenge. On the ketogenic diet, you can eat lots of yummy fats, which include a lot of good dips. But what do you put the dip on? Well, vegetables are always a good choice, but I found sometimes, you need an alternative and these crackers fill that need. I also like them all by themselves for a snack.

Ingredients:

1 cup of raw sesame seeds

1 cup of sunflower seeds

1 cups of assorted seeds and nuts (consider pecans, almonds, cashews, chia, hemp, pumpkin, flaxseed meal)

1 tsp. Himalayan pink salt

1 tsp. garlic powder

1 tsp. onion powder

A dash of cayenne, parsley, or other seasoning of your choice (optional)

6 tbsp. of water

Instructions:

Preheat over to 350 degrees.

Put all the dry ingredients in a food processor and run it until the mixture is a coarse meal. Transfer the seed/nut/seasoning mixture to a mixing bowl and add the water 2 tbsp. at a time. Mix until the mixture clumps together. Then place the mixture on parchment paper and pat out a little. Cover it with another sheet of parchment paper and roll out into a thin sheet between 1/8 to 1/4″ thick. I find it very helpful to put a silicon sheet designed for rolling out dough under the parchment paper to keep it from sliding around.  After the dough is rolled out to the desired thickness, transfer the lower parchment paper with the cracker dough on it to a large baking sheet. Then, use a pizza cutter to cut lines in the crackers, but leave them in a sheet form.

Bake at 350 degrees for 15 minutes. Take out promptly, because the edges brown quickly. Let them cool, then break crackers apart along the lines made with the pizza cutter. Store them in a sealed container.

I find these crackers very versatile.  I have more than doubled the original recipe, because I go through them quickly. Enjoy them!