meal in a biscuit crackersHaving seen a couple of people recommend it, I decided to bag myself a copy of Sarah Wilson’s I Quit Sugar.  If the concept of reducing or eliminating sugar from your diet is totally new to you then you would definitely learn a lot from this book.  If you are interested in making some positive changes to your diet but don’t want to find yourself wading through mind boggling nutritional jargon, Sarah takes the hard work out of it for you and packages this fabulous lifestyle diet into a colourful and accessible read.

My husband is currently following a very strict low carb diet in order to shift his post alcohol excess pounds.  Needless to say I was delighted to see Sarah’s recipe for her low carb Meal-in-a-Biscuit crackers.  For anyone who has found themselves giving up alcohol you will know only too well that the alcohol is quickly replaced with all consuming sugar cravings.  There is no point hiding from these cravings, you just have to go with them until they start to ease and you are ready to get them under control.  Most of us will agree that giving up bread is the most painful part of going sugar free, so any little savoury snacks that can ease that pain are a bonus.  These fabulous little biscuits do just that.    They are also incredibly easy to make.  Go ahead, try them for yourself!


  • ½ cup (75g) of chia seeds
  • ½ cup (75g) of sunflower seeds
  • ½ cup (60g) of sesame seeds
  • ½ cup (50g) of almond meal
  • 2 cloves of garlic
  • 2 tablespoons of chopped herbs
  • 1 teaspoon dulse flakes (optional)
  • ¼ teaspoon salt


Preheat the oven to 170°C and line a baking tray with baking paper. Combine the seeds and almond meal in a bowl.  In a separate bowl whisk the remaining ingredients with 250ml water. Pour the liquid mixture onto the seed mixture and stir until thick and combined.

Spread the mixture on the tray, pressing down using the back of a spoon, until it is 5mm thick.

Bake for 30 minutes. Remove from the oven, cut into 20 crackers using a knife, flip them over and bake for another 25 min.

Cool completely on the tray. Store in a sealed container for 2 weeks.


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