I’ve grown quite fond of a spice mixture I stumbled upon in my local Marshall’s last year. It is called 7-Seed Crust by Victoria Gourmet. I absolutely adore this flavor in or on the tops of my low-carb rolls, focaccia and flax crackers. As it’s fairly expensive, I decided to try and reproduce it myself at home. I poured it out on a sheet of white paper to compare what I can see with the naked eye and what is listed on the back of the bottle. I can clearly see all the listed ingredients except fennel. I see it neither whole or crushed. There is also no licorice fennel flavor to this blend, so I’m assuming it doesn’t really have fennel in it.
Next problem is how much of each item should I use? This is proprietary information, so it’s a sheer guess really. Visibly, there appear to be equal amounts of the various colored/shaped seeds in this mix, but I find the taste of onion and garlic to be decidedly pronounced, so I am going to opt to use a little more of these than the other seeds and spices. I also decided to add Nigella (also known as onion seed, black caraway, kalongi and charnushka). It has a peppery, caraway flavor and I think it will enhance this blend for use on savory baked goods. Calculating the nutritional information was extremely difficult, as number for spices are difficult to obtain. The amount of carbs in 1 tsp. in under 1, so I’m not going to worry about using 1-2 tsp. of this in future. My end spice blend is very close to the VG brand product, perhaps a little more black peppery, but overall, I’m very pleased. Mine isn’t exactly the same, but I didn’t really expect to get an exact match. By the way, my blend below does not have the sea salt the original blend has. I don’t like to put salt in my spices so I will know exactly how much total salt is going into a recipe. I always add my salt separately. I know this spice blend will be good on any of your savory low-carb rolls, breads or crackers. This is of course suitable for all phased of Atkins and Primal-Paleo as well, since quinoa is also actually a seed.
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1 T. coriander seeds
1 T. black peppercorns (I use a mixture of black and red)
2 T. dehydrated onion (I used dried shallot)
1 T. sesame seeds
1 T. caraway seeds
1 T. Nigella seeds (available in Indian groceries or from Penzey’s)
1 T. dark whole flax seeds
1 tsp. crushed red pepper flakes
1 T. poppy seeds
2 T. dehydrated minced garlic (not powder), found at Sam’s
1 T. quinoa
DIRECTIONS: Put the first 3 ingredients into a grinder. I have a dedicated coffee grinder I use just for spices. Pulse the grinder a few times, checking often, breaking these larger items up a bit, DO NOT reduce them to a powder. You want them coarse ground. Place this mix into a medium bowl. Measure and add all remaining ingredients and spoon into a lidded jar. Always store spices in a dark, cool cabinet away from heat sources.
NUTRITIONAL INFO: Makes about 3/4 c., 12 T. or 36 tsp. Each tsp. of the spice blend contains:
.49 g fat
1.04 g carbs, .39 g fiber, .65 g NET CARBS
.31 g protein