SESAME CRACKERS USING PSYLLIUM HUSKS
18th June 2020
159.17 g fat
54.30 g protein
19.43 g CHO
Kcal: 1727
Notes
Mo’s tip: When cold they can be stored in an airtight container. If they soften up after being stored you can crisp them up again in the oven.
Ingredients
- 170g Almond flour flurry – HOLLAND & BARRETT
- 70g Sesame seeds
- 48g Eggs
- 10g Olive oil
- 8g Psyllium husk – SAT-ISABGOL
- You will also need ¾ teaspoon of salt.
Instructions
- Pre heat oven to 170c / fan 150c / gas 4.
- Line a baking tray with non-stick paper or a silicone sheet.
- Mix together the almond flurry, salt, psyllium husk, sesame seeds and oil with approximately 20mls of warm water to form a stiff dough.
- Place the dough on a sheet of baking paper, cover with another, then roll out thinly – needs to be no more than 3mm thick, 2mm is good! It should end up as a 10-inch x 10-inch square.
- Take the top layer of paper off, then slide dough on to the baking tray, with a sharp knife or pizza cutter, cut the dough into 25 equal crackers.
- Bake for approximately 15 minutes until golden brown and crisp.
- Leave to cool.
- If you make 25, each cracker will give you: 6.3g fat / 2.1g protein / 0.7g CHO
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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