Fini (for now) xxx

Hey my lovelies…

If you’re tuning in here to read this post, many thanks, because I’m going to shed my cheeky, cocksure, low carb larrikin face for a moment – do forgive me!

So I’ve never written about this before, but this blog was actually born in a period of personal crisis.  Like many women before me, I lost a baby quite late in the pregnancy, and the fallout was huge on me, emotionally. However, instead of turning to long boozy nights marred by chain-smoking perfectly rolled cylindrical cigarettes and the clink of an empty glass by morning, I turned to cooking. I very literally cooked my way out of those black days; I cooked and cooked and cooked and fucking cooked until I felt nourished again. And in the midst of that I dared to start this wee blog and share a recipe.

And holy shit, the photos from those days are beyond terrible. How do the French say terrible? Yeah, exactly. That, terribleu. Or summink.

But it helped. It really did. And I continued cooking, and I continued to upload terrible photos, along with great recipes, and somehow you guys came and shared in them with me. And for that, I am truly grateful, because that’s what food is all about – the sharing. The breaking of bloody (grain free) bread!  

So thanks, guys. Thank you for coming and having a cheeky peek, and then getting busy in the kitchen along with me. I hope you’ve had some low carb lovely nosh along the way!

Of course, that fucking divine and brutal and lovely and hideous and gorgeous thing called life has thrown another curve ball at me, health-wise, and I am going to put this wee blog on hiatus until I’m flourishing again. 

The truth is, if I’m going to cook and share gorgeous recipes, I want to do it well, and not half-arsed – I want you guys to know that you can rely on three (or more if I’m feeling really Nigella) recipes a week, and I’ll deliver! Unfortunately I can’t do that right now, my lovelies, so I’m going to take a break. 

Please, if you have any questions regarding any recipe here at Low Carb Lovelies, feel free to ask away, or gimme a yell, and I’ll do my best to help. I’ll keep popping in, that’s for sure, until I resurrect this thang!

Keep cooking up a storm, peeps!

Love H xxx

Almond Butter Chocolate Sandwich Cookies

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So it’s 3am here, and I’m all jazzed up and dizzy like a teenage girl. Why? I’ll tell you why…

Because I’ve just finished tuning in live to my favourite poker podcast, where the host Chicago Joey was interviewing arguably the world’s best heads up poker player, Dan “Jungleman” Cates. And guess what? The host gave a shout out to me  – which means that Jungleman (fucking Jungleman…squeal) – heard my name! He is aware, if only momentarily, of my existence!

Is that ridic or what?! I don’t get starstruck easily, but I’ve got my knickers in a knot like some fainting teenage girl at a Beatles gig. Or more suitably for the zeitgeist, a Bieber gig. The sickest poker players of all time will do that to a girl like me.


But hey, you guys came here for the cooking. So I’ll quit babbling, and put on my 34 year old chef’s hat, and quit squealing like a prepubescent girl. But let’s face it, it’s fun to still get excited like that, don’tcha think? To fan-girl crush in your mid 30’s when you’re supposed to be all mature and stuff? Like, totally.

Now about these cookies…

In my last post I gave you guys the world’s easiest, not to mention scrumptious recipe for a batch of Flourless Almond Butter Cookies. But today we’re upping the ante, to use a bit of poker-speak, by pimping those bad boys into chocolate stuffed almond butter sandwich cookies. Whaddaya reckon, yummy idea or what?

Now the fudgy chocolate ganache in the centre could be approached in any number of different ways; but I decided to go with a variation of my awesome chocolate fudge fat bombs, and stuff the cookies like that – it’s delicious stuff.

And on that note, I have a couple of tips for you guys when whipping up these biccies…

The chocolate ganache has to be cooled in the fridge to firm up, and you’ll have to use your own judgement as to when it is firm enough to pipe onto your cookies and hold its shape. I filled my piping bag with a very firm chocolate ganache (too firm to pipe through the nozzle at first), and I simply warmed the chocolate mixture up in my hands, until it could be squeezed through easily.

 As for the almond butter cookies themselves, they are a tad more delicate than your average cookie, so do use a light touch when handling them, guys. Of course, you could always make these using my Flourless Peanut Butter Cookies, which are a tad more sturdy and much less prone to any crumbling edges. It’s up to you which you choose! 

And that’s it, guys – easy peasy. 

Soft-batch, chocolate ganache stuffed almond butter cookies AND Jungleman all in one day! All I need is a date with Ruby Rose and I’ll have hit the bloody trifecta. 

Wink x

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Almond Butter Chocolate Sandwich Cookies

Serves: 10


  • 1 x batch Flourless Almond Butter Cookies
  • 100g butter, cubed
  • 50g good quality 85% dark chocolate, finely chopped
  • 3 tbsp (60ml) almond butter 
  • 3 tbsp (60ml) powdered sugar substitute
  • ½ tsp vanilla extract
  • Pinch salt


Prepare a batch of Flourless Almond Butter Cookies, making 20 cookies in total, and allow them to cool completely.

To make the chocolate filling, melt butter & chocolate in a small saucepan over medium heat, stirring together until smooth. Stir through almond butter, powdered sweetener, vanilla and a tiny pinch of salt, then remove from heat. Refrigerate chocolate for 50-60 minutes to cool and firm up (you want it firm enough to pipe using a piping bag, but not rock hard – so keep an eye on it, guys).

Place half of your almond butter cookies onto a tray that will fit inside your fridge, thatched side down (I used a chopping board). Pipe chocolate mixture atop each cookie using a star nozzle, then sandwich remaining almond butter cookies on top. Refrigerate until set – and keep refrigerated for up to 5 days.

Note: If you don’t have a piping bag, simply spread chocolate filling atop your cookies with a knife.

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Leftover chocolate: If you have any leftover chocolate after filling your cookies, simply spoon it into a silicone muffin cup or any small silicone moulds you have handy, and refrigerate until set – once set you’ll have an instant chocolate fat bomb or two to nibble on. Bonus!

Nut butter: I’ve used almond butter in the chocolate filling, but any nut or seed butter can be used – eg. smooth peanut butter or hulled tahini would work well, particularly if you’ve used up all of your almond butter in the cookies themselves.

Peanut Butter Chocolate Sandwich Cookies: Almond butter can be a tad on the expensive side, so feel free to make these chocolate sandwich cookies using my Flourless Peanut Butter Cookies instead. They’re just as scrumptious, but they won’t hit up your wallet so much! 

In Australia we use the metric system: eg. 1 Australian tablespoon = 20ml, while 1 American tablespoon = 15ml. Both Australian and American teaspoons = 5ml. To convert my recipes into imperial measurements try this helpful site: Convert Units

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Flourless Almond Butter Cookies

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So it’s 2am right now, and what’s a girl like me doing in the wee hours of the morning? I’m watching Chicago Joey’s Poker Life Podcast whilst whipping up a batch of low carb cookies. Naturally. 

Such pursuits at this hour may seem strange to some, but I’m a creature of the night, and baking cookies at 2am seems perfectly reasonable to me. Waking up before midday, on the other hand, sounds like a perfectly hideous idea. 11 am is doable…just. But I won’t communicate before midday, and only after several thousand cups of coffee, a time when morning bitch-face appears.  Such is the life of the poker playing food blogger – I’m awake and buzzing, and quite often cooking, when everybody else is dreaming and fast asleep. Suits me perfectly.

But let’s talk cookies…

Delectable, soft-batch almond butter cookies made with a mere 5 ingredients? Oh hell to the yes – we’re all over that! Made in the style of your classic flourless peanut butter cookie, these bad boys are just too easy to whip up! Too easy at 2am; sooo easy I could probably muster them up at midday. If forced. If an intravenous drip of caffeine was pumping through my veins, caffeine laced with steroids, I might be swayed.

My point is, peeps, they are super quick and simple to make. More to the point, though, they are hardcore, downright, outta this world delish! Perhaps even more yummy than a flourless peanut butter cookie – and those are pretty damn yummy – the almond butter in these cookies, sweetened and flavoured with a touch of vanilla, works a treat.

Keep in mind, too, that they are a tad more delicate than your average peanut butter cookie. But as long as you’re not flinging them across the room like a frisbee, they should hold together just beautifully, guys.

You’re going to love them. And ritually devour them. Preferably with a cup o’ joe.

Enjoy, my sleeping beauties x

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Flourless Almond Butter Cookies

Yield: 18-20 cookies 


  • 1 cup (250ml) almond butter
  • ¾ cup (180ml) granulated sugar substitute
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • 1 large egg, at room temperature


Preheat oven 180°C/350°F. Line a large cookie tray with parchment, and lightly grease the parchment itself with oil spray.

In a medium bowl, stir all of the ingredients together until dough is thick and smooth. Roll a heaped tablespoon of dough into a small ball, and flatten it slightly in your hands. Place onto prepared tray and press a fork into the top, crosswise, to flatten and create a thatched pattern. Repeat with remaining dough to make 18-20 cookies.

Bake for 10-12 minutes, or until puffed and beginning to firm up around the edges (they won’t look or feel cooked through). Remove and allow to cool on the tray completely – cookies will firm up upon cooling. Keep refrigerated in an airtight container for up to 5 days.

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Cooking times can vary: I baked my cookies for 12 minutes, but all ovens are different so keep an eye on them after 10 minutes, guys. I wouldn’t bake them for longer than 13 minutes though, or they may become crumbly once cool – and we’re after gorgeous, soft batch cookies, so 12 minutes is probably the magic number here!

Baking trays: If you don’t have a large cookie tray, you may need to bake these cookies on 2 trays – just remember to swap the trays around halfway through cooking. Alternatively, you can bake them in 2 separate batches (ie. bake a tray of 9-10 cookies, and allow them to cool. Then bake the remaining 9-10 cookies on the same tray after your first batch has cooled).

Almond butter: I used a lovely store bought Almond Spread by Melrose (I often buy a couple of jars when it is on special here in Australia). It has tiny chunks of almonds in it, which adds to the texture of these cookies. But feel free to use homemade or store bought almond butter in this recipe, guys. And please note that your cookies will turn out lighter or darker depending on the type of almond butter you use.

Pimped almond butter cookies: To trick these babies up and take them to the next level of divine, try my Almond Butter Chocolate Sandwich Cookies, they’re a delight!

In Australia we use the metric system: eg. 1 Australian tablespoon = 20ml, while 1 American tablespoon = 15ml. Both Australian and American teaspoons = 5ml. To convert my recipes into imperial measurements try this helpful site: Convert Units

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Asian-Style Sesame “Noodles”

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More often than not, a dish like this is served cold. Think take-out sesame noodles, and you think of a cold noodle dish, right? But hey, this is my original take on a classic recipe – so I’ve put my low carb lovely twist on things, and we’re serving this bad boy hot!

And in serving these “noodles” hot, they make for a satisfying main meal, as opposed to a cold side dish to serve as part of an Asian banquet. Oh, these sesame “noodles” will fill you up, alright. And moreover, they take all of 15 minutes to whip up – giddy up!

So I’ve made this dish using zucchini noodles, or as we like to say, zoodles. But if you do fancy serving this dish cold, you could replace your zoodles with cucumber noodles, which would work beautifully on a hot summer’s day.

As for the creamy sesame sauce, I’ve also swerved away from more traditional recipes and added a spoonful of miso. Miso just adds that extra va-va voom to the flavour profile, and frankly, I think it rocks. I mean, any excuse to add a touch of miso, in my humble opinion. That umami muthaf$#cka is rad. Especially when paired with tahini.

Finally, for those of you who rarely cook asian food, the ingredients may look a tad long and complex. The truth is, this dish is incredibly simple, and once you’ve stocked your kitchen with the saucy basics – think tamari, sesame oil, rice wine vinegar, fish sauce, miso paste, and the like – you’re ready to rock n’ roll! 

So rock that spiralizer guys, ‘coz you’re going to wanna add this dish to your low carb repertoire, and keep it on regular rotation! x

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Asian-Style Sesame “Noodles”

Serves: 3-4


  • 800g zucchini, spiralized into “noodles/zoodles”
  • 2 spring onions/scallions, sliced 
  • 2 tbsp (40ml) sesame seeds + extra to garnish


  • ½ cup (120ml) hulled tahini
  • 3 tbsp (60ml) tamari OR coconut aminos
  • 2 tbsp (40ml) grapeseed oil + extra for the pan 
  • Juice of 1 lemon
  • 1 tbsp (20ml) rice wine vinegar
  • 1 tbsp (20ml) sesame oil
  • 1 tbsp (20ml) miso paste
  • 4 cloves garlic, minced
  • 1 tsp minced ginger
  • 1 tsp (5ml) dried chilli flakes
  • Sea salt & freshly cracked black pepper, to taste


For the sauce: Place all of the ingredients into a medium bowl, and stir together until thoroughly combined (sauce may look split). Have a taste to ensure that the flavours are balanced, and make any adjustments if necessary – eg. a touch more tamari, a squeeze of extra lemon juice etc. 

Heat a large wok or fry pan over high heat, and add a splash of oil. Add the sauce and the zucchini noodles, and cook, tossing together, until heated through – about 5 minutes. Add most of your spring onions (set a handful aside to garnish), along with your sesame seeds, and toss together to combine.

Divide into 3 or 4 noodle bowls, garnish with extra sesame seeds and reserved spring onions, and dig in! 

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Taste, taste, taste: I cannot stress enough, particularly when cooking asian cuisine, that tasting and adjusting flavours is key! Perhaps more than any other, asian food requires a delicate balance of flavours, so it is imperative not to follow the recipe blindly, but to use it as a guide and adjust the flavours to suit your tastes. If you fancy more ginger, whack it in. If you love lemon juice, amp it up. If you want to tone down the garlic, simply omit a clove – or add another fat clove if you love it garlicky, like me. You get the gist!

Switching oils: If you’re not a fan of grapeseed oil, guys, you could substitute avocado oil instead. I wouldn’t use coconut oil, however, as it’s coconutty taste may clash with, or overpower the other flavours in play.

In Australia we use the metric system: eg. 1 Australian tablespoon = 20ml, while 1 American tablespoon = 15ml. Both Australian and American teaspoons = 5ml. To convert my recipes into imperial measurements try this helpful site: Convert Units

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Miso & Parmesan Flax Crackers

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After sharing my vegan recipe for Cheese & Onion Flax Crackers – the “cheese” flavour achieved using nutritional yeast – a cheese loving reader asked me if I had any ideas for flax crackers using real cheese, namely parmesan. Happily, we were on the same wavelength, as I was also thinking – well, us cheese lovers need the real damn thang too! And so I began to fool about with flax crackers again.

Now my first batch did not include miso in the recipe, however upon first bite, I found that the parmesan flavour was lost. I suspect that this was due to the long and low cooking temperatures needed to make crunchy flax crackers, and not a sorry soggy substitute. Indeed, I suspect that such long and low temperatures can cook and bleach certain flavours out.

As it happens, I also tried making Salt n’ Vinegar Flax Crackers, and again, the vinegar flavour was lost. And I added bucket loads of bloody vinegar, guys – but poof, the flavour vanished into thin air like a trick. Funnily enough, the Salt n’ Vinegar version tasted not of vinegar; but had a pleasing, sort of indescribable aftertaste on your back palate – so we may revisit that recipe again at a later date.

But back to the crackers at hand.

So I thought, and I pondered, and I faffed about, and I pondered some more. And then it struck me! Both miso and parmesan have that ineffable umami flavour profile that the Japanese know and love, and I though that together they may just give us the cheesy umami flavour that we were after. 

As for the results? Well, thank god for pondering and faffing about. The best ideas always seem to strike at such times, when one is faffing, don’t you think? I think these crackers are pretty damn good actually. They’re not super strong in parmesan flavour, but they do deliver in the miso department, and all I can say is yuuum!

So I do hope you like ’em, and I have to thank my fellow parmesan loving reader for whipping me into action with this recipe. Without such a request I may have faffed too long and forgot about concocting this cheesy flax cracker number!

And hey guys, if you do ever have any recipe requests – it could be for a low carb makeover of one of your high carb faves, or any recipe you desire – please feel free to ask. I may not be able to pull it off, but I do a love a cheeky challenge, and I also enjoy sharing inspiration with my fellow low carb peeps.

So if you have a hankering for a low carb lovely recipe, but are not too sure how to go about it – just gimme a yell, ‘coz you never know, it may be doable! I’ll give it my best shot, anyway, I can promise you that! x

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Miso & Parmesan Flax Crackers

Yield: 24 crackers 


  • 3 tbsp (60ml) red miso paste
  • 1 cup (250ml) boiling water, from the kettle
  • 1 cup (250ml) flax seeds
  • ½ cup (120ml) grated parmesan
  • 2 cloves garlic, minced
  • 2 tbsp (40ml) dried chives
  • 1 tsp flaky sea salt
  • 1 tsp freshly cracked black pepper
  • 3 tbsp (60ml) sunflower seeds
  • 2 tbsp (40ml) sesame seeds


Preheat oven 100°C/300°F. Grease and line a large rimmed baking tray with parchment, leaving a little overhang for easy removal later; and grease the parchment itself with oil spray (my baking tray was 38cm x 25 cm and I recommend using the same dimensions or something close).

Place miso paste into a large bowl. Add boiling water, and whisk well to dissolve the miso. Immediately add flax seeds, parmesan, garlic, chives, salt & pepper, and stir well to combine. Set aside to swell for 20 minutes (it will transform into a thick and gelatinous mixture). Once swelled, stir through sunflower & sesame seeds until well combined.

Spread mixture out onto prepared tray, using the back of a spoon to gently press it down and spread it out right to the edges of the tray – this will create one large flat rectangle. Score into 24 square cracker shapes using a sharp knife. Bake for 1.5 hours. 

Remove from the oven, and carefully take the flax rectangle out of the tray by pulling up the parchment. Re-line the tray with fresh parchment and lightly grease it with oil spray. Place the flax rectangle back onto the tray on the opposite side (you’re flipping it over to cook the other side), then peel the original sheet of parchment off the top.

Return to the oven and bake for a further 1.5 hours. Turn off the oven and allow crackers to cool inside completely – about another hour (and don’t be tempted to open the oven door or you’ll let all that hot air out and your crackers won’t crisp up)!

Once cool, remove and cut along the scored lines to form individual crackers. Keep stored in an airtight container for up to 5 days.

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Miso paste: I’ve used red miso paste in this recipe because it is stronger in flavour, but feel free to use white miso paste if that’s all you can get your hands on, guys.

In Australia we use the metric system: eg. 1 Australian tablespoon = 20ml, while 1 American tablespoon = 15ml. Both Australian and American teaspoons = 5ml. To convert my recipes into imperial measurements try this helpful site: Convert Units

Jaffa Nut Fudge

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A Baci and a Terry’s Chocolate Orange are down at the disco. After spying one another across the dancefloor, they have a boogie, shake their groove thang, and down a dirty martini or three. Like sexy young things everywhere, they skip home together and have their wicked way.

Nine months later, a miracle arrives. A gorgeous bundle of joy. So gorgeous you could just eat him right up!

Do you see where I’m going with this? You got it guys, this fudge is that miracle bundle.

There are no two ways about it: a fudgy and nutty Baci made sweet love with a Terry’s Chocolate Orange – and this Jaffa Nut Fudge was born, their delicious low carb heir! 

So let’s talk about it’s genetic make-up for a sec…

Like most of my fudge recipes, the base is made up of butter (or coconut oil for my vegan peeps), a good quality dark chocolate, and a nut or seed butter that best suits the flavour profile that we’re chasing. In this case we’re going for a classic chocolate-orange flavour, otherwise known as Jaffa. Jaffa just sounds more kitsch, so let’s stick with that.

Now oranges love almonds, so I recommend using almond butter here – but if you don’t have any almond butter handy, tahini works a treat too. But the truth is, you could whack in any nut butter you fancy. 

Similarly, oranges love pecans, walnuts, hazelnuts and almonds, so I recommend using your favourite amongst this selection for the all important crunch factor. But again, you could throw in any nuts you have handy. Indeed brazil nuts would work beautifully in this recipe – plus they are super low in carbs, so feel free to take that route, peeps.

Last but not least, please use a good quality dark chocolate – the best you can afford! I pretty much always use my fave Green & Black’s 85% Dark Chocolate, as it is silky smooth and rounded in flavour. And fudge is all about the chocolate.

Perfect as a sweet treat after dinner with a cuppa, this nutty fudge will hit your sweet spot with a funky jaffa twist. x

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Jaffa Nut Fudge

Serves: 6


  • 60g butter OR coconut oil
  • 30g good quality 85% dark chocolate, finely chopped
  • ¼ cup (60ml) almond butter OR hulled tahini
  • 2 ½ tbsp (50ml) powdered sugar substitute, or to taste
  • 1 tsp (5ml) finely grated orange zest
  • ¾ tsp vanilla extract
  • ¼ tsp orange extract
  • Pinch fine sea salt
  • ¼ cup (60ml) toasted pecans, walnuts, hazelnuts or almonds, roughly chopped


Melt butter & chocolate in a small saucepan over medium-high heat, stirring together until smooth. Stir through almond butter (or tahini) & powdered sweetener until smooth. Remove from heat and stir through orange zest, vanilla extract, orange extract, salt & chopped nuts until thoroughly combined.

Spoon mixture evenly into 6 silicone muffin cups, so that each cup is about half full. Refrigerate until set – about 1 hour. Once set, pop fudge out of their moulds and keep stored in the fridge for up to a week.

NOTE: Use dairy-free dark chocolate for vegan/paleo friendly fudge!

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Silicone moulds: I’ve used flower-shaped silicone muffin cups in this recipe, but feel free to use regular silicone muffin cups – or if you’re feeling lovey dovey, these heart-shaped cups.  

Toasting those nuts: Simply dry fry your nuts of choice in a small fry pan over medium-high heat, tossing until toasted and fragrant (about 2 minutes). You can also toast nuts in a moderate oven for 10-12 minutes on a baking tray, tossing them once halfway through – but personally, I find the fry pan method super quick and simple! Feeling lazy? Just throw your nuts in raw.

Tweaks to suit your tastes: As always in cooking, it’s important to taste as you go as orange zest can be overpowering, or indeed underwhelming, depending on your taste buds and the pungency of your orange. So add a little orange zest, then a have a taste, and add some more if you need to, guys. Same deal with your sweetener!

In Australia we use the metric system: eg. 1 Australian tablespoon = 20ml, while 1 American tablespoon = 15ml. Both Australian and American teaspoons = 5ml. To convert my recipes into imperial measurements try this helpful site: Convert Units

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Parmesan & Chive Sunflower Crackers

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It is a great irony that newbies to the low carb lifestyle are often fearful of deprivation – and yet many low carb recipes rival that of their high carb counterparts – and not just in in the nutrition department, but in taste!

Of course, such fears were not unfounded back in the old days – think back to the 1990’s & the early millennium – back when sweeteners sucked, and almond meal was just about the only flour available to us. Chia seeds? They may be millions of years old and date back to the Aztecs, but we sure had never heard of them. And while sunflower seeds were an everyday ingredient, we hadn’t yet collectively thought to whiz them up into “flour”, and get our groove on with that.

These days, however, it’s a different story. And halle-bloody-lujah for that! Not only have our supermarket shelves swelled with a variety of low carb ingredients; but collectively, as cooks we have become more creative. Indeed, I would never have conjured a recipe such as this just a mere 5 or 10 years ago. But today I’m all about the humble old sunflower seed, and I marvel at her myriad uses in my low carb kitchen.

So these crackers are made using sunflower seed “flour” – a ridiculously easy flour to whiz up. Using my cheap and trusty coffee grinder, I ground up my sunflower seeds in all of 20 seconds flat. No whiz-bang food processor necessary, guys – eat that!

And as for the all important taste factor?

Put it this way: I swear to Edesia, the Roman Goddess of Feasting, that I would choose these crackers over any store-bought crackers, every god damn day of the week!

Enjoy, peeps x

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Parmesan & Chive Sunflower Crackers

Serves: 4


  • 1 cup (250ml) sunflower seeds 
  • ½ cup (120ml) grated parmesan 
  • 2 tbsp (40ml) dried chives
  • 1 tbsp (20ml) sesame seeds
  • 1 tsp (5ml) dried onion flakes
  • 1 tsp (5ml) garlic powder
  • 2 tsp (10ml) flaky sea salt
  • Freshly cracked black pepper, to taste
  • ¼ cup (60ml) water


Preheat oven 160°C/325°F. Grease and line a baking tray with parchment, and lightly grease the parchment with oil spray.

In 2-3 batches, grind sunflower seeds in a coffee grinder until they turn into sunflower seed “flour”. In a medium bowl, stir together sunflower seed flour, parmesan, chives, sesame seeds, onion flakes, garlic powder, salt & pepper. Add water, and stir together to form a sticky dough (I like to get in there with my hands).

Using your fingers, gently press dough out into a thin rectangle – the thinner the better, without any holes (about 1-2 mm thick); making it evenly thin so that the edges don’t burn before the centre is cooked through. Score the rectangle into cracker shapes using a pizza cutter or a sharp knife (you should get around 24 square crackers, depending on size).

Bake for 30 minutes. Turn off the oven and allow crackers to cool inside for 10 minutes. Remove and allow to cool on the tray completely. Once cool, snap or cut along the scored lines to form individual crackers. Keep stored in an airtight container.

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Cooking times can vary: Keep an eye on your crackers towards the end of cooking as cooking times can not only vary depending on how thick or thin you make your crackers – but also because all ovens are different! 

In Australia we use the metric system: eg. 1 Australian tablespoon = 20ml, while 1 American tablespoon = 15ml. Both Australian and American teaspoons = 5ml. To convert my recipes into imperial measurements try this helpful site: Convert Units

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