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144801 Views 289 Replies 39 Participants Last post by  MRSROK
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).
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I finally made them tonight too! They are delish! I can tell I'm going to have to make more soon. :) I leave the oven door closed all the time because I have curious cats.

I found that they stuck to the baking paper though. Can I just spray the cookie sheet with Pam and do them right on there?
I found my silpat and made another batch of crackers, this time putting the whole recipe on one tray and adding garlic. NOM!

I think the only problem with marketing these is that they are so delightfully crispy they probably wouldn't hold up to shipping too well. Thank goodness they're so easy to make!
I use untoasted sesame seeds, they kinda get toasted in the baking process. I'm thinking the soaking of the almonds may be the culprit, or maybe you had old, rancid almonds or walnuts? I haven't tasted black sesame seeds so can't say if they would taste different.

I've added garlic powder to them with very nummy results, but their real advantage is as a vehicle for other nummy things like cheese or meat (or smoked oysters or olives)...

I made one batch at twice thickness and I think I prefer the regular thickness. I even bought another silpat and a special smaller roller so I can make 2 pans at a time and roll it out evenly! That's how much I love these crackers. :)
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I made the crackers in my convection oven, but didn't leave the door open at any point. They still turned out nicely crispy, so maybe convection is the trick?
Latest variation: add 2 tsp cinnamon, 4 tbsp baking Splenda, and after they're done, spread with cream cheese. (Microwave cheese 10 sec at a time and stir until it's easy to spread.) So good!
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These crackers continue to be amazing. I love them with peanut butter, with cheese, baked with sweetener and cinnamon and spread with cream cheese... NOM!
Glad to see you back! Those crackers are so popular, even with my friends who aren't low carbing it.
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