These crackers have become a favourite of mine. They are perfect for breakfast, and also work nicely with a cheese-platter and some wine. I’ve been having them for breakfast quite frequently the last couple of months. Three of these with some brie and butter on, and I’m full until way past lunch-time. I found the recipe at Linn’s blog, www.linn-sin-verden.blogspot.com.
250 ml ground almonds (or if you ground your own, use about 200 ml of whole almonds)
100 ml sesame seeds
½ teaspoon salt
1 teaspoon sweetener, I use erythritol
2 teaspoons psyllium husk fibre
Heat oven to 180 degrees C.
Combine all ingredients in your mixer and mix for half a minute or so. Then form round balls which you then squeeze flat on a baking paper. Moisten your hands with water beforehand; it makes it easier to form the crackers. This recipe gives me 8-9 “breakfast-sized” crackers, but if you are making these to have with wine and nibblies, they can be made smaller as well. They also taste nicely with some sea-salt tossed on top right before they go in the oven. Bake for 20 – 25 minutes depending on size.
|This is how my breakfast looked like one morning. I had actually been a bit too optimistic with the amounts of food on my plate, I couldn't finish it all...|