Jeri Mills M.D.

Spicy Seed Crackers (Gluten-Free, Paleo, Low Carb_

Spicy Seed Crackers (GF, Paleo, Low carb)

1 1/3 cups blanched almond flour
2/3 cup ground flax meal
1 ½ teaspoon salt
2 teaspoons chili powder (I used Aji Amarillo)
½ teaspoon ground cumin
¼ – ½ teaspoon garlic powder
¼ – ½ teaspoon cayenne pepper
1 cup raw shelled pumpkin seeds
2/3 cup raw sunflower seeds
1/3 cup sesame seeds
2 eggs plus one egg white
Combine the almond flour, flax meal, salt and spices in a large bowl and whisk till well blended. Taste to see if you want a bit more spice.
Add the nuts to the other dry ingredients and mix thoroughly
Whisk the eggs together in a small bowl with a little salt and cayenne then pour into the bowl of seasoned flour and nuts. Mix with a large spoon till well blended.
Divide the dough in half. Roll each half between two sheets of parchment paper till it’s the size of a baking sheet. It will be about 1/8 inch thick)
Remove the top piece of paper. With a sharp knife, cut the rolled out dough into one inch squares. Place each sheet of parchment with the cut dough on it onto a baking sheet.
BAKE at 350 for 10-14 minutes till crisp
Store in a zip lock bag in the refrigerator for up to a week or freeze