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Per 30g (1oz) serving of crackers: 3.1g carbs, 6g protein, 11g fat, 3.9g fibre, 147kcal.
Per serving of dip: 1.5g carbs, 2.5g protein, 8.1g fat, 1.2g fibre, 92kcal.
- extra virgin olive oil, to grease
- 150g (5oz) mixed seeds, such as sunflower, pumpkin, poppy, hemp, coriander, sesame, black onion, cumin, caraway
- 50g (2oz) milled flaxseed
- 1 tablespoon psyllium husk powder
- 1/2 teaspoon fine salt
- 1 egg white (30g/1-1/4 oz)
- 1 teaspoon dried oregano (optional)
For the avocado and yogurt dip:
- 150ml (5fl oz) full-fat Greek yogurt
- 2 avocados, peeled, stoned and roughly chopped
- juice of 1 small lemon
- 1 garlic clove, finely grated
- salt and freshly ground black pepper
- We ate these seed-speckled crackers in Sweden with lashings of butter. This recipe is from our Finnish friend Lorna Smalley; they are not only incredibly moreish but low-carb, wheat-free and highly nutritious. The crackers are served broken up into shards. They are delicious with mashed avocado, cheese or smoked salmon. Try flavouring the crackers with dried herbs or seeds such as onion seeds, cumin or caraway. They keep well in an airtight container for up to a week. The dip is also a great dressing for salmon, chicken, salad or boiled eggs.
- Preheat the oven to 200 degrees C/fan 180 degrees C/gas mark 6. Line a baking tray with baking parchment and lightly brush it with oil.
- Thoroughly mix the ingredients together in a large mixing bowl, adding 5–6 tablespoons of cold water to form a thick paste. Use a spatula to scrape the mixture onto the lined tray.
- Take another piece of baking parchment the size of your baking tray and brush it with oil. Put this, oil side down, on top of the mixture and roll it with a short rolling pin or an empty wine bottle so that the cracker mixture is about 2mm (1/16 in) thick.
- Remove the top piece of parchment and put the tray into the oven to cook for 18–20 minutes, or until lightly browned and brittle.
- Meanwhile, blend the ingredients for the dip together in a bowl with a fork or in a food-processor and adjust the taste accordingly. It will keep for up to 3 days in the fridge in a covered bowl or Kilner jar.
- Once cool enough to touch, break the baked cracker mixture into shards. If any of the crackers look undercooked underneath, simply put them back in the oven for a couple of minutes to crisp up. Once they are bone dry, they will keep in an airtight container for a week.
More from The Diabetes Weight-Loss Cookbook:
- Angostura Orange Soft Drink Recipe
- Flammekueche Recipe
- Lime Soda Recipe
- Zuchinni Fetta, Labneh & Dukkah Recipe
Cover courtesy of Kyle Books
Excerpted with permission from The Diabetes Weight-Loss Cookbook by Katie and Giancarlo Caldesi. Published by Kyle Books, 2019.