Galilee Green Gluten-Free Crackers!

We have been cutting back on the amount of carbs we eat, leaning more towards fruits and vegetables, seeds, nuts, protein and good fats like Extra Virgin Olive Oil. We feel better, have more energy and really enjoy eating lighter more satisfying meals.

Crackers with cheese and dips used to be one of our favorite snacks. We still eat the cheese and dips but needed a replacement for those wheat flour carb-based crackers.

Here’s a recipe from a friend who is a LCHF (low carb – high fat) fan who shared one of her cracker recipes that I’ve adjusted to our personal taste.

You can choose any combination of seeds. Either grind them at home in a coffee grinder or buy then ground from a health food store. We prefer a mixture of sunflower seeds, sesame seeds and flax seeds. You can use chia or pumpkin seeds as well. Experiment and find the flavor you like best.

So quick, so easy and so yummy!

Galilee Green Seed Crackers

Ingredients

• 2 cups ground seeds (pick your favorites)
• 2 teaspoons onion powder
• 1/2 teaspoon salt (or more to taste)
• 1/2 teaspoon each of basil, oregano, parsley, rosemary
• 2 tablespoons Galilee Green Olive Oil (GGOO)
• 1/2 teaspoons garlic powder
• 3/4 cups water

Directions

1. Preheat oven to 350 F.
2. In a bowl, mix the ground seeds with the spices and taste the mixture. Adjust the seasonings to your liking.
3. Add the water and the GGOO. Mix thoroughly until a sticky dough is formed. Let sit for 10 minutes.
4. Cut parchment paper into quarters (you’ll need about 4 pieces of parchment paper). Roll approximately 2 tablespoons of the seed mixture between two pieces of parchment using a rolling pin.
5. Peel off the upper piece of parchment and square off the rolled out dough (placing the excess dough back in the bowl).
6. Score the dough into desired size pieces.
7. Place each piece of parchment directly onto oven rack side by side. You’ll have to do this 3 or 4 times depending on the size of your oven.
8. Bake for 15-20 minutes until golden brown.
9. Remove from oven and cool. Break along scored edges.
10. Store in an airtight container.
11. Keeps for about a week. But they won’t last that long!