These DIY cracker breads are healthy, low-carb and utterly addictive 3 years ago

These DIY cracker breads are healthy, low-carb and utterly addictive

When it comes to the food items always – always – present in my kitchen, homemade cracker breads top the list.

I mean, the are so versatile. Sometimes I top them with peanut butter, other times I can smash an avocado on top and sprinkle on some black pepper and chili flakes (if this is a combination you have yet to try, boy, are you missing out!). Cheese is always a winner (any kind), and they also go equally well with a plate of scrambled eggs.


An added bonus, of course, is that cracker breads are incredibly low in both calories and carbohydrates, and therefore the perfect snack should you (like me) be prone to late night hunger pangs, and yet want to lay off the toast.


I was a devout Ryvita fan up until a few years back when a friend shared her recipe for a homemade version with me, and ever since making my own cracker breads for the first time, I have never looked back. And, I dare bet, neither will you.

Not only are these cracker breads incredibly easy to make, they are also way tastier than any store bought version you have ever tried, and will keep for a week at least in an airtight container on your kitchen counter.

Are you ready to wow yourself?


125 g nuts/almonds (I mix it up with whatever I have handy)


3 dl sunflower seeds

1 dl flax seeds

1 dl sesame seeds

2 tablespoons psyllium husk powder (any health food store will have this, it just helps bind the ingredients together)

1/2 ts Himalayan Pink salt


5 dl water


How to:

Pre-heat a fan oven to 160 degrees C.


Grind you nuts in a food processor (or, as I do, my Nutribullet).

Mix all the ingredients together in a bowl and let sit for 10 minutes.

Use a spatula to spread the mix onto a parchment paper clad baking tray (this mix will usually be enough for two baking trays) and use a pizza cutter/knife to cut (make dents) into cracker bread sized bites.

Put one tray on the bottom shelf in your oven, another on top.


Bake for 35 minutes, then take trays out, swap around (bottom tray to go on top, and vice versa), and bake for another 35 minutes.

Take out of the oven and let them cool before breaking into individual pieces.


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