These crackers are so simple to make and are quite different from the flax seed crackers, they are more fragile but quite yummy just eaten on there own or topped with hummus or crumbled onto salads or roast vegetables.
1/2 cup of sunflower seeds, I like to use sprouted seeds but it’s not necessary.
1 cup of shredded coconut.
1/4 cup of sesame seeds.
1/4 teaspoon of salt.
1/2 cup of coconut cream.
Simply put all the ingredients into a food processor and blitz until fine, then empty onto a baking tray with baking paper.
Spread it out roughly then using another piece of baking paper on top roll the mixture out with a rolling pin to about 2mm thickness. Carefully remove the top piece of bake paper and put the crackers into a hot oven at 150c for about 25 minutes, but keep an eye on it and take it our when it is browned all over.
Allow to cool before breaking into pieces, store in an air tight container. If you are parsimonious like me then keep the baking paper for another use.This recipe makes crackers that are about 44gms carbs for the whole batch. So you could eat 1/4 of the whole batch and only have 11gms of carbs.