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.
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