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LUNCH AND DINNER

THE GRANDE KETO CRACKER

5 minutes prep
85 minutes cook
A lifetime of love

Drive your whānau crazy as they wait, nose pressed up against the oven door, for the world’s biggest cracker to tickle their tastebuds.

INGREDIENTS

¼ c sunflower seeds
¼ c pumpkin seeds
¼ c sesame seeds plus extra for sprinkling
¼ c almond flour
¼ c flax seeds
1 T psyllium hunks
1 t miso or more if you like to live life salty
1 T coconut oil or Vutter
2 t cider vinegar
¾ c boiling water

METHOD

Heat the oven to 140°C no fan.

Mix all dry ingredients together.

Put miso, coconut oil/Vutter and cider vinegar in a measuring cup and top up with boiling water to make three quarters of a cup. Stir to dissolve the fat and pour into the dry ingredients. Mix and leave to stand for 5 minutes.

Line your Grande Pan with baking paper and pour mix into centre of pan and level off with a spatula then shake pan backwards and forwards to ensure the mix is evenly distributed.

Sprinkle with extra sesame seeds and bake for 75 minutes. Turn off the oven and leave pan and cracker in the oven to cool for an hour.

Break apart and eat immediately or store in an airtight container.

 

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