Saturday, September 8, 2012

Almond sesame crackers

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,

250 ml ground almonds (or if you ground your own, use about 200 ml of whole almonds)
100 ml sesame seeds
2 eggwhites
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... 


  1. I am new to this LCHF but if I can eat nibblies like these without quilt I'm sold. I sprinkled some minced rosemary from the garden on some of them for diffrent taste. I got 16 crackers that beat hands down anything one can get from any shop in Australia. Thank you so much. I can't wait to try your other recipies.

    1. Yum! Rosemary sounds like a great idea, I'll try that next time. I made some hazelnut herb crackers once that ended up tasting quite bland (therefore I didn't post the recipe here). But I'll try it with some rosemary next time and let you know how I go. Glad to hear that you enjoyed this recipe, it's one of my favourites as well. I sometimes have them for brekkie, and other times for nibblies with wine and cheese. I'm such a rookie when it comes to experiencing with different spices, so if you try any of my recipes and put your own personal touch to them like this one, I'd be very interested in hearing about it :)

  2. Would psyllium husk powder be ok to use in these?