Carson’s Crackers

Carson’s Crackers
Carson's Crackers
Grain Free And Oh, So Tasty
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  1. 3 eggs
  2. 1/2 cup sunflower seeds
  3. 1/2 cup pumpkin seeds
  4. 1/4 cup sesame seeds
  5. 1/4 cup hemp seeds
  6. 1/4 cup flax seeds
  7. 1 teaspoon pink Himalayan salt
  8. 1/2 teaspoon garlic powder
  9. 1 Tablespoon mixed dried Italian spices
  1. Preheat the over to 400 degrees
  2. Combine eggs, seeds, spices, garlic powder and salt in a bowl
  3. Stir well
  4. Use a spatula to transfer the mixture onto a cookie sheet lined with a silicone mat or parchment paper
  5. Shake the cookie sheet and tilt it around until the mixture is spread across the cookie sheet
  6. Bake for 15 to 18 minutes
  7. Break into pieces-they should be crunchy
  8. If they do not break with a snap put them in the oven on warm until they are completely dry
  1. Serve with cheeses, Hummus, Baba Ganoush (eggplant hummus) and fresh fruit.
  2. Dip in a sunny side up egg for a savory crunch.
  3. Picture above shows crackers made with sesame and flax. Use whatever you have, just measure the seeds to make up 1¾ cup to a 3 egg ratio. Be creative and enjoy.
The Keyes Ingredients

Posted on

June 6, 2014


  1. LB

    These are seriously so good, I can’t stop eating them. I think they would actually make a lovely Christmas gift, stacked up in some sort of cool jar. Thanks so much!

    • Michelle Keyes

      That is a fabulous idea!! I have mixed the seeds and given instruction on how to complete but love the idea of layering! It would be fun in a christmas shaped jar as well;) Glad you are enjoying them.

  2. Terry

    Do I need to store the crackers in the fridge? thanks.

    • Michelle

      No refrigeration necessary. airtight container and they keep for 2-3 weeks! Be sure to dry completely before storing.

  3. Tammy

    I cannot eat eggs. Have you tried this recipe with chia eggs? Do you think it would work?


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