Here’s another one of my “old” recipe that have stood the test of time. And a variation on the theme that is also gluten free!
I prefer the second one these days, especially with some fresh garden herbs and fresh garlic! They are buttery and light, while being crunchy. The toastiness of the sesame seeds together with the crunchiness from the browned cheese - totally delicious!
Original Recipe for Sesame Crackers
2 tbsp. toasted sesame seeds, ground
6 oz. grated cheese (1 1/2 cups)
2 tbsp. vital wheat gluten
¼ cup oat flour
2 tbsp. wheat bran
1 tsp baking powder
4 oz. softened butter (1 stick)
1 tsp garlic powder
1 tsp onion powder
1/8 t salt
Mix all ingredients together in a kitchen machine, pulsing until you get a stiff dough. Form dough into a sausage, wrap in plastic wrap and chill until firm. Cut thin slices off the sausage and lay on a baking sheet. Bake at 375 F, about 15 minutes, until golden brown and crunchy.
Let them cool on a rack and store in an airtight container in a cool place.
Makes 40 crackers. The whole recipe is 32 g of carbs with 6 g of fiber, which comes to 26 g of net carbs. That makes it 0.65 g of net carbs per cracker.
Now on to Version II.
I love taking these crackers along with me when I need to go to places where I am not sure if there are (m)any low-carb choices.
Or you could make several really thin sausages and cut rounds the size of mini peperoni for a great snack at the movies.
If you are planning on using them with something on top, back off the seasonings a little, to produce a more neutral cracker! Oh, using up left-over garlic butter is mighty fine in this too! And for an even lower carb version, you can omit the almond flour. It still makes some great crackers. I discovered that by accident the other day when I was rushing through the recipe and only realized when I was eating them that I forgot the almond flour. The texture is a little different, but they are still very good!
Gluten-Free Sesame Cracker Version ii
Makes about 50 crackers
2 tbsp. toasted sesame seeds (just nuke them in the microwave on high for 2 minutes or so)
1/4 cup almond flour
2 tbsp. unflavored whey protein powder
1/4 cup gluten-free oat flour
2 tbsp. golden flax meal
1 tsp. baking powder
1 tsp. garlic powder (or 2 cloves of fresh pressed garlic)
1 tsp. onion powder
1/8 tsp. seasoned salt 0f choice
1 stick butter (4 oz)
1/2 tsp. Worcestershire sauce (optional)
2 cups of shredded cheese (I like to do 2/3 cup grated parmesan, 2/3 cup of Mexican blend and 2/3 cup Mozzarella cheeses)
2 tbsp. of chopped fresh herbs (optional)
Place all ingredients in the bowl of a kitchen machine and pulse until combined.
Roll into a log, wrap in cling film and chill until firm. You can also place it in the freezer for a little while to speed things up a bit. Don’t let it freeze all the way through however, as you won’t be able to get a smooth cut without crumbling if the dough is completely frozen.
Cut into very thin slices, about 1/8th of an inch or so.
Bake on parchment paper 12-14 min. at 375 F. until golden and crispy. Cool on a rack.
Store in a cookie tin in a cool place.
Makes 50 crackers. The whole recipe is 42 g of carbs with 15 g of fiber, so 27 g of net carbs. So that’s 0.54 g of net carbs per cracker! And without the almond flour each cracker is 0.4 g of net carbs!Pin It