02 Mar Fermented Herb Seed Crackers

You probably know this already, but finding a good keto or paleo friendly cracker is not easy. Most of the seed crackers for sale contain rice flour, or potato starch, making them high in carbohydrates. I once spent too much money on a tiny pouch of flax seed crackers that were not only completely flavorless, but also hurt my jaw they were so tough.

These crackers are easy to make, flavorful and are crispy without being tough. Just dump some sauerkraut into a blender with some fresh herbs and water, blend until smooth, and then mix in a bunch of seeds or nuts! A dehydrator makes this go super fast, but I don’t have space for one in my tiny downtown apartment so I just use my oven on the lowest setting with the door slightly ajar. I wedge my oven mitt into the corner of the oven, which allows for a one inch gap on the door, allowing water to evaporate out!

Although these crackers are easy to make, start them at least a day in advance, if not two. I like to let the mixture ferment overnight on my counter top, it gets nice and thick. The dehydration takes the better part of the day, don’t forget to flip it over a few times and get each side nice and crispy. Depending on your oven, it make go quick or take several hours. Once they are made I keep them fresh by storing them wrapped up in the fridge, and they keep for a few weeks!

There flavor is different than most crackers, you get a herby and a bit of a salty kick. Perfect for dips or pairing with a soft cheese. I like to just munch of them when I’m wanting something crispy and salty!

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Fermented Herb Seed Crackers

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Nutrition per portion

Ingredients

• 1 cup fresh fermented sauerkraut
• 1/2 cup water
• 1/2 cup chopped flat leaf parsley
• 1/2 teaspoon kosher salt
• 1/2 cup ground flax
• 1/2 cup whole flax
• 1/4 cup chia seeds
• 1/4 cup pumpkin seeds
• 1/2 cup sunflower seeds

Method

1. Add the sauerkraut and water to a blender and blend on high until the consistency of a smoothie.
2. Dump the chopped parsley and salt and whirl the blender for another minute until the parsley is broken down.
3. Pour the blended mixture into a mixing bowl and add the ground flax, whole flax, chia, pumpkin and sunflower seeds. Mix everything up. It should look pretty loose and wet at this point. If it seems dry, add a tablespoon of water.
4. Loosely cover the bowl and let sit at room temperature for at least 4 hours, or overnight.
5. Prep a rimmed baking sheet with either a slipmat or parchment paper. Pour out the mixture, it should be more gelatinous at this stage. Using the back of a flat spatula, spread the mixture out over the entire baking sheet, making an even layer.
6. Pop into the oven on the top rack, turn to over to the lowest setting (mine is 100F) and if you have the option, turn on the convection oven. Cook for 4 hours on low or until the top is beginning to dry out. Flip over carefully, and cook for another 2-3 hours on the other side or until crispy. I stick an oven mitt in the side of my oven to keep the door slightly ajar by about an inch, letting the moisture escape. This will speed up the process.
7. Break into chip-sized pieces and enjoy! Keeps for about a week in a sealed bag, or two weeks in the fridge.