Low-carb vegan mixed crackers

Ingredients for 1 servings:

• 150 g sunflower seeds
• 4 tsp nutritional yeast
• 2 tsp psyllium husk flour
• 2 ½ tbsp tomato paste
• 1 tsp salt
• 1 garlic clove(s)
• 1 tsp onion powder
• ½ tsp smoked paprika powder
• 1 tbsp dried herbs (e.g. thyme, oregano, basil)
• 1 tbsp water, alternatively plant milk
• seeds and/or kernels (chia seeds, flax seeds, pumpkin seeds, sunflower seeds, etc.) for sprinkling

Instructions

Working time approx. 7 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 20 minutes

Preheat oven to 175°C (top/bottom heat). Grind/chop the sunflower seeds in a blender. Place all ingredients (except water and tomato paste) in a bowl and mix. Mix in 1 tablespoon of water (or plant-based milk) and the tomato paste. Let the dough rest for 1-2 minutes. Then add 1-2 tablespoons of water, depending on the consistency, and knead with your hands for a few seconds until smooth. Form the dough into a ball and place it on baking paper. Place another sheet of baking paper on top and roll it out with a rolling pin into a rectangle (approx. 0.2-0.5 cm thick). Then remove the top sheet of baking paper. Sprinkle additional seeds and/or kernels (chia seeds, flax seeds, pumpkin seeds, sunflower seeds, etc.) on top, if desired. Cut the dough into small rectangles (using a knife or pizza cutter). Place the parchment paper on a baking sheet and bake for 10-15 minutes, until the crackers are lightly golden brown around the edges (check after 10 minutes, otherwise bake longer). Leftover crackers can be stored for up to 7 days or frozen for up to 2 months.