Seedy Keto Herb & Cheese Crackers

These are THE BEST CRACKERS EVER. Think Mary’s Gone Crackers X Arnott’s Cheds. OMG. If you have one of those toddlers who ONLY EATS crackers, these are for you. Or if you love creating a good wholesome platter, these will turn good into next level! Gluten free, grain free, low carb, protein rich, super nutritious & filling = guaranteed crowd pleaser.

Ingredients: 

400g Bread Mix

300mL water

50mL olive oil

1 cup grated hard, strong cheese (I used Pecorino Romano - sheep cheese, but parmesan would be perfect if cow dairy is well tolerated).

3 TBsp of chopped fresh herbs (rosemary, sage, thyme & oregano work great)

Sea Salt to desired taste

Method:

1.Pre-heat oven to 170 degrees, fan, & tip Bread Mix into a bowl.

2.Add the chopped herbs & mix through.

3.Shake the water & olive oil, then tip liquid into dry mix & stir immediately.

4.Let mixture thicken for approx 1 minute, until a ‘dough’ forms.

5.Roll dough out to a thickness of approx 1.5mm (typical cracker thickness) between 2 sheets of baking paper (the dough can be a bit ‘springy’ to roll out, it needs to be rolled gently or it can tear. 

6.Once dough is rolled out flat & even to a nice thickness, remove the top sheet of paper & sprinkle generously with sea salt (roll it in gently with the baking paper on top again so it ‘sticks’ to the top of the crackers). 

7.Slice up into shapes (I used a circle cookie cutter). 

8.Bake 170 degrees fan for 20 mins, then turn oven down to 80 degrees & leave (for several hours) until crackers are fully dehydrated, snappy & crispy. 

9.Store (refrigerated for long term freshness) in a sealed jar or container.