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Crackers

150K views 292 replies 40 participants last post by  Jain Daugh 
#1 ·
This recipe will fill 2 baking trays and if you cut each baking tray in 10 pieces, each cracker is 1,44 carbs. Both the baking trays is in the oven at the same time.


100 gram almonds
200 gram sesame
50 gram flaxseed
1/2 ts salt
2 topped ss Psyllium hulls
1/2 liter cold water

I put the almonds in my Food Processor and chop them really fine. Then I mix everything in a bowl just using a spoon. Leave it for 5 minutes to make the Psyllium hulls to swell.
I set the oven on 160 degrees celcius hot air.
I put baking paper in 2 baking trays, and lay half of the dough in each baking tray.
I use a spatula to make the dough cover all of the tray. I use a pizzacutter to make 10 pieces in each tray.
I put both of the trays in the oven at the same time using hot air. After about 45 minutes I take them out, seperate the crackers and turns them. Then I put them back in the oven again, but now I have the ovendoor slightly open.
After about 45 minutes the crackers are dry all through and really crispy.
I let them cool on a grate. When they are cooled, I put them in a closed box, and they will stay crispy and tasty for more than a month (mine always been eaten at that time).
Enjoy!
 
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#278 ·
My legs got as goose bumpy feeling as optimist crackers when I saw the name optimist was posting. It has been a long time and we did miss you. Welcome back.
 
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#281 ·
I have never baked a cake or biscuits before,but I gave these crackers a go the other day.i followed the original recipe down to the tee,and even brought my first set of measuring cups etc.they turned out fantastic,:Dmuch better than any brought biccy I ever had.the first batch only lasted a week with the misses enjoying them as well.:D
thanks optimist.:D
 
#284 ·
Oh this is wonderful to have the recipe without nuts so we can all eat them. Although maybe I could be a little piggy and make the ones with almonds for myself since everyone else can eat regular breads. I've been getting a little tired of having everything on celery (strings in my teeth and all that).
 
#286 ·
I thought I'd bump this recipe up for you all who haven't seen it. This is one awesome cracker. If you have the fortitude, you'll want to read through this whole thread. Questions answered. Variations galore.

I just baked a batch today so I can have a fresh batch to take on a road trip. Can't be without my crackers!
 
#288 ·
I used to make these constantly but haven't for a couple years. I ironically, a couple weeks ago I ordered a boatload of brown sesame seeds from Amazon so to start again because I have so many things to put on crackers.

They're awesome.
 
#289 ·
I'm baking a couple batches of this, my favorite cracker. I made a change that I I like. I replaced 1/4 cup of the almond meal with ground walnuts (run through the blended - more course than almond meal).

It baked well. Walnuts have a bit fewer carbs than almonds, and I like the flavor. The more course grind gives the cracker more mouth appeal IMO.
 
#291 ·
I wonder if any one has tried using xanthan gum instead of the psyllium? xanthan gum has 7 gm of carb per tablespoon (9 gm) though I usually use like 1/4 - 1/2 teaspoon (1 - 2 gm) per recipe when I bake. (I can't tolerate guar gum due to laxative effect so dare not try psyllium).
 
#292 ·
Not that i'm aware of, but if you try it let us know. The original recipe calls for 2 TBLS (heaping I think) of psyllium hulls/husks. I'm not a cook and am clueless what the ratio of substitution of xanthan gum for psyllium husks would be. There are some recipes for some cheese based crackers in the recipe forum, maybe a combination would offset the difference and laxative effects.

Doing advanced search for crackers (title only checked) brings up 14 posts in threads with crackers in the title.
 
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#293 ·
I am interested in trying such alternatives as this recipe offer, but at this time I am in a bit of an overwhelmed mode so most likely will not get to this soon.

Xanthan gum is a concentrated 'gum' while psyllium is a 'whole' (plant based) item so I doubt there is a '1 to X ratio' for use. My experience with xanthan gum is that I start off with less and increase only if the end product doesn't hold together as I would like. Even had to decrease on somethings!
 
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