DH is keto and we have adapted this recipe.
https://www.dietdoctor.com/recipes/l...ame-crispbread There is a lot of liquid in this recipe for the amount of seeds. You can pretty much throw in anything but we use
1 3/4 cups raw sesame seeds
1 cup raw hulled sunflower seeds
1 cup raw pumpkin seeds
a handful or so, of hemp, chia or flax seed
2 oz. of shredded cheddar or parm--about 2/3 cup
1 tbsp. psyllium powder (optional)
1/2 cup water
2 eggs
1/4-1/2 tsp salt.
Mix seeds. Whip eggs and add water and salt. Add to seeds and mix thoroughly. Line a LARGE pan with parchment paper. Pour in seed mixture and spread to about 1/8 inch thickness. Bake at 350 degrees for 20 minutes. Remove from oven and cut crackers to desired sized. Lower oven temp to 275 degrees and bake for 40-60 minutes more. You want the crackers to be dry. Store in an air tight tin.