These thin crunchy crackers have a similar flavour to "greek" bread sticks.
I buy the ajwain and nigella seeds from an asian grocery. You can omit or sub the ajwain, but the nigella is an essential flavour in my opinion.
http://webdb.uni-graz.at/~katzer/engl/Trac_amm.html (Ajwain)
http://webdb.uni-graz.at/~katzer/engl/Nige_sat.html (Nigella)



25g or 1/3 cup whey protein unflavoured
50g or 1/3 cup flax seed
50g or 1/3 cup sunflower seeds
25g or 2tbsp sesame seeds
15g or 1 tbsp white poppy seeds
1 tsp nigella seeds
1/2 tsp fennel seeds
1/2 tsp ajwain seeds (sub celery or caraway seeds or omit)
1/2 tsp black peppercorns
1 tsp rock salt
1/2 tsp onion powder
2 tsp dried egg white
1/2 tsp xanthan gum
125ml 1/2 cup water

Grind or crush the fennel seeds, rock salt and black peppercorns.
Grind the flax and sunflower seeds to a fine meal. Stir in the rest of the dry ingredients and mix thoroughly. Add the water and mix. Spread very thinly onto a greased baking sheet. This quantity will cover a sheet 30cm x 30cm to a depth of approx 2mm (12 inch square sheet, 1/16" to 1/8" thick) and cut into 36 squares with a pizza cutter. Bake in a moderate oven, 170 C / 325 F for 20 minutes or until golden brown, dry and crisp. Ease off the sheet with a palette knife and break into squares.

Total Calories 850; fat 57; carbs 40 (including fibre 25) protein 56
Per cracker (1/36) cals 24, net carbs .4 each

neo_crone

Sounds good! can you do it without that seeds? it looks I cannot find them here. (I live in Mexico Ctity)
Margarita

Of course you can make them without the Nigella. They just won't have the same flavour, thats all!
I put in the ajwain and nigella because those were the flavours I was craving at the time ;-)
The basic recipe will work with your own selection of seeds.

Happy baking

neo_crone