These keto zaatar and sesame seeds crackers have all the flavors and crispness of a basic cracker minus the carbs, they are easy to whip up; pair them with soups, dips, salads, charcuterie board or with your morning treats, and you know you are eating healthy fats, nutritious food that are perfectly crispy and full of flavor.
Tips and Tricks!
- It requires no special equipments.
- The crackers are low-carb, paleo, vegan, nut-free, egg-free, and dairy-free, and still the result is so satifying.
- After testing, I confirm that the thickness of the sesame crackers is definitely a crucial factor; the thinner you roll the sesame dough, the crispier the crackers will be.
- Undercooked sesame zaatar keto crackers will lose their crispness and have tendency to become stale very quickly, make sure to that the sesame seeds turn golden before removing from the oven.
- The crackers can be stored covered with cling film for up to 2 weeks.
- And a package of rustic-looking crackers, would make a lovely gift for someone following a low carb diet, and homemade is always better.
Ingredients Needed to Make Ket Zaatar Crackers
- White sesame seeds
- Pumpkin seeds
- Zaatar
- Chia seeds
- Psyillium husk
- Sea salt
- Water
The zaatar keto crackers satisfy my cravings to bread and manakish!
To avoid the breakfast temptation of regular bread or manakish when I am following a low carb diet, I make these zaatar keto crackers; they remind me in a way of zaatar manakish, not exactly, but the common elements of zaatar and sesame satisfy my manakish craving and the tempation of regular bread, and you know that you are eating healthy fats and nutritious food.
Let’s get started
In a large bowl, mix to gether the sesame seeds, pumpkin seeds, chia seeds, zaatar, sumac (if used), psyillium husk and sea salt.
Stir well together and add the water. Cover the bowl and set aside for 5 minutes, allowing the mix to considerably thicken a bit.
Line two, three or four oven sheets with parchment paper, (you may need more if you are using small individual oven sheets. Brush the parchment with olive oil (this will prevent the crackers from sticking to parchment after baking). Spread the mixture using the back of a spoon, if you are finding difficulty in spreading it, dip the spoon in water and resume connecting the whole surface of the sesame mix in the oven sheet in an even paper thin layer. Place in the oven and bake starting from 45 minutes to1 hour until the sesame seeds turn to a golden color, the time depends on how large your oven sheet is, the smaller the less time it takes.
Take out of the oven, leave it to cool down until you are able to handle the heat, remove the parchment paper on the bottom.
Serving suggestions:
- All kinds of cheeses, think of it as a bread substitute, and its really filling and tasty.
- With labneh, hummus, muhammara, baba ghanoush, beetroot and eggplant mutabal, Greek yogurt or your favorite dip.
- Serve it with your charcuterie platter
- As open faced mini sandwhich with roast beef, shredded rotisserie chicken, tuna, smoked salmon and more.
Storage:
Once your keto zaatar and sesame crackers are cooled down completely, cover with cling film or store them in an airtight container at room temperature for up to 2 weeks.
Another zaatar and sumac cracker worth learning about.
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Keto Zaatar and Sesame Crackers
Description
Ingredients
- 2 1/2 cups white sesame seeds
- 1/2 cup pumpkin seeds
- 1 tablespoon zaatar
- 2 tablespoons chia seeds
- 2 tablespoons psyllium husk
- 2 1/4 cups water
- 1 leveled tablespoon sea salt or less, I like the salt to be obvious in the crackers
- 1/2 teaspoon olive oil to brush the parchment paper with, this will prevent the crackers from sticking to the parchment paper
Instructions
- In a large bowl, mix to gether the sesame seeds, pumpkin seeds, chia seeds, zaatar, psyillium husk and sea salt. Stir well together and add the water. Cover the bowl and set aside for 5 minutes, allowing the mix to considerably thicken a bit.
- Preheat oven to 150 °C/ 302 °F with a rack in the center.
- Line 2, 3 or 4 large oven sheets with parchment paper, (you may need more if you are using small individual oven sheets. Brush the parchment with olive oil (this will prevent the crackers from sticking to parchment after baking).
- Spread the mixture using the back of a spoon and connect the whole surface of the sesame mix onto the oven sheet in an even paper thin layer, (it should be thin). Place in the oven and bake starting from 45 minutes to 1 hour until the sesame seeds turn to a golden color, the time depends on how large your oven sheet is, the smaller the less time it takes.
- Remove from the oven, and while the paper thin sesame seed sheet is still warm remove the underneath parchment paper. Leave it to cool down completely then cover with cling film, and keep away from air draft, and they will keep crispy for 2 weeks, enjoy
- Serve it with labneh, cheese and tons of dips.
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