FLOURLESS LOW CARB CHEESE CRACKERS - SUPER CRISPY SEED AND PARM RECIPE
How do you make crackers without flour?
1. Use seeds as the base.
2. Use a binder like soaked flaxseeds wisely to keep them together.
3. Alternatively or as a complement, you can add cheese!
That's the short version. See the full recipe below. Crackers are a must for cheese plates and they are made even more special when they're homemade. That's easy with these simple crispy crackers that are chockful of nutritious seeds and fiber!
Aside from making simple cheeses that are sure to impress (check out our DIY Cheese Kits for beginners!) you can whip up many simple crackers like these, spicy nuts, dry fruit, warm herby olives and a simple fruit "salami."
Now that is a cheese platter to celebrate your special occasions and and your favorite people!
Find all these recipes and more in the book, One Hour Cheese by Urban Cheesecraft's very own founder, Claudia Lucero. You can find it in our shop in a cheese kit bundle or at your favorite online retailer.
RECIPE - FLOURLESS LOW CARB CHEESE CRACKERS - SUPER CRISPY SEED AND PARM
Ingredients
- 1/2 cup ground flax seeds
- 1/2 cup hot water
- 1/2 cup finely shredded parmesan cheese, (any kind you like)
- 1/2 tsp salt
- 2 cups mixed raw sunflower, pumpkin and sesame seeds
- 4 Tbsp olive oil or avocado oil
Note: If you only have whole flaxseeds use 1 cup flaxseeds and 1 cup hot water.
Instructions
- Pre-heat the oven to 375°F.
- Mix flax seeds, hot water and salt in a medium sized bowl. Some crackers contain way too many flaxseeds making the crackers taste almost fishy. We use them wisely, just enough.
- Stir and set aside for couple of minutes to thicken. This is the glue that will hold the crackers together.
- Add the 1/2 cup of shredded parmesan cheese and 2 cups of seeds to the flax mixture and combine. Add a bit more water if it's too thick or a sprinkling more of flax seeds if it's too dry.
- Taste and optionally season with rosemary, thyme, black pepper, garlic powder or chili flakes.
- Line a pan with parchment paper and lightly grease the pan with a little more oil.
- Distribute the mixture onto the pan and spread it as thin as possible without creating holes. Try different spatulas as using just the right one makes this easy or a nightmare.
- Brush or spray a little more oil on the huge cracker. Sprinkle with more herbs, spices or flake salt if desired. If you want to top with salt taste the mixture first to see if it's going to become too salty for you.
- Using a knife, score the giant cracker into rectangle or squares. Whatever size you'd like your crackers to be.
- Bake for 25 minutes then rotate the pan to continue baking for another 10 minutes or until the seed crackers are completely dry and just toasty brown. The baking time will vary depending on how thin you spread the mixture so stay close and keep an eye on your crackers.
- Take the pan out of the oven and if the crackers don't look too dark, allow them to cool right on the pan.
If you like them the way they are now, carefully slide the parchment paper onto a large cutting board and let the crackers cool there.
Then, just grab your favorite cheese and dig in! This creamy whole milk ricotta and my yogurt labneh cheese recipes are great simple homemade cheeses to start with.
These are truly super crispy so if you have lots of crumbles, enjoy them on cottage cheese or plain yogurt like a savory granola! You gotta try it.
Store in an air-tight container for 2 to 3 weeks. Freeze any extra for parties to come. These make a great gift for those people in your life who prefer savory to sweet (✋🏾).
These crackers are so tasty that they just might overshadow the other items on your cheese plate!
Make them, share them, comment. I'd love to hear if you customized them.
Comments
Other aged hard cheeses that can be finely grated and used in these crackers are romano, cotija, aged hard gouda, machego, ricotta salata, grana padano and mizithra.
Hi! I’ve updated the recipe, whoops! :D You add the parm with the seeds. Enjoy!
I’m not seeing where you add the parmesan and salt. I’m guessing it’s goes in as part of step 2?
When do you mix in the finely grated parm? Which other cheeses can be used?