Seed Crackers and Spicy-Hot Nuts

Seed crackers, a creamy dip, and my hot and spicy nuts can convert even the biggest snack
hound to LCHF.

Seed Crackers
• 1 cup + 1 tablespoon water (250 ml)
• 3½ tablespoons (50 ml) unflavored coconut oil
• 7 tablespoons (100 ml) sunflower seeds
• 7 tablespoons (100 ml) sesame seeds
• 3½ tablespoons (50 ml) flax seeds
• 3 tablespoons unflavored, whole psyllium husk*
• 2 tablespoons fresh thyme, oregano, or chives, finely chopped
• a pinch (1 ml) of cayenne pepper
• ½ teaspoon crushed salt flakes (for example, Maldon Salt Flakes), for dusting the
crackers

*Unflavored whole psyllium husk can be found at health food stores or online at
netrition.com or iHerb.com.

Preheat the oven to 300ºF (150ºC). Line a baking sheet with parchment paper.
Pour water and coconut oil in a saucepan and bring to a boil. Meanwhile, mix the dry
ingredients (except salt) in a bowl. Pour the boiling water and oil mix over the dry
ingredients and mix well. Taste and adjust seasoning if needed. Leave the batter to rest for
5 minutes.

Pour the batter onto the parchment paper on the baking sheet. Place plastic wrap or
parchment paper on top of the batter, and roll the batter out in a thin layer with a rolling
pin to cover the entire surface of the baking sheet, minimum measurement being 13” x 17”
(33 x 43 cm).

Sprinkle the salt flakes evenly over the batter. Bake the batter at 300ºF for 45 minutes.
Lower the temperature to 125ºF (50ºC) and leave the crackers to dry for about 2 hours. Let
the cooked batter cool and break into uneven pieces. Keep the crackers in a tin with a lid in
the pantry; they should keep for a long time.

Dip with Ajvar Relish
• 3⅓ fl. oz. (100 ml) mayonnaise (see recipe on page 42)
• 3⅓ fl. oz. (100 ml) crème fraîche
• 3⅓ fl. oz. (100 ml) Ajvar (or smoked bell pepper) relish, mild or spicy
• 1 teaspoon organic garlic powder
• ¼ teaspoon (1 ml) Worcestershire sauce
• a pinch of salt

Mix all ingredients for the dip and adjust seasoning to taste. Chill.

Hot and Spicy Nuts
• 10 oz. mixed nuts (Brazil nuts, walnuts, and cashews, for example)
• 1 tablespoon coconut oil
• 1 teaspoon paprika
• ¼ teaspoon (1 ml) ground cumin
• ¼ teaspoon (1 ml) cayenne
• 2 teaspoons salt flakes

Roast the nuts in a dry skillet for a few minutes. Mix in coconut oil and spices, crush and
sprinkle in the salt flakes. Stir-fry for one minute and mix well.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund