seeded crackers + ricotta

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it's 11:30am. yesterday i got this intense feeling inside to make seeded crackers. i'm not eating bread that much (i.e. following lchf via minimalmeals), but nonetheless i felt like i was missing some sort of cheese or butter (not gonna lie, it would be weird) vehicle for breakfasts and lunches and snackage-s. hmm. 

someone whose food i have admired for a little while is elle, who is the epitome of awesome paleo-ish low carb eating. maybe i'll make a post about why i'm eating this way as well. it's a long story of combatting ibs-like symptoms and years of impatience. keto solved that, (more to come).

anyways, i made elle's wonderful seeded crackers with a few modifications and they are crunchy and coconut oil fragrant-y (along with gluten free and paleo) and, yes, the perfect vehicle for my ricotta open-faced sandwich thing for breakfast this morning.

and with that, i will share with you the recipes for both.

seeded crackers

serves ~20 large crackers

what you do

1. preheat oven to 300˚F

2. mix together dry ingredients in a large bowl. add boiling water and melted coconut oil. 

3. mix together again until well combined. let sit for 5-10 minutes so that the chia seeds can absorb the water.

4. scoop up half the doll and roll out 1 half at a time. between 2 pieces of parchment paper, roll out each half as thinly as possible without breaking up the dough. remove top layer of parchment before putting in the oven.

5. on the bottom rack, bake the rolled out cracker dough for 30 minutes at 300˚F (checking every 15 minutes to make sure it doesn't burn) and then 20 minutes at 240˚F. 

6. leave in the oven to dry and harden up for at least another 30 minutes. 

7. break into pieces and store in a container

what you need

  • 1/3 cup + 1 tablespoon almond flour
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1/3 golden flax seeds
  • 1/3 black sesame seeds
  • 1 tablespoon psyllium husk powder
  • 1 teaspoon salt
  • 2 tablespoons chia seeds
  • 1/4 teaspoon caraway seeds
  • 1/4 cup coconut oil, melted
  • 1 cup boiling water

ricotta open-faced cracker sandwiches

serves 1

what you do

1. prep your 7-minute egg

2. on the large crackers, evenly divide and spread the ricotta. season with salt and pepper. drizzle with some good olive oil.

3. (essentially, because ricotta is the main star here) garnish the crackers with the zucchini, carrots, salmon and egg. season again. drizzle with olive oil again (if you're like me).

4. enjoy the messy goodness

what you need

  • 1-2 of elle's crackers (see above)
  • 3 tablespoons fresh ricotta cheese
  • thinly sliced zucchini (i used a vegetable peeler to achieve this
  • carrots, cut finely
  • 1-2oz fresh smoked salmon
  • 7-minute egg
  • drizzle of olive oil
  • salt & pepper



happy sunday, everyone.