Sesame Crackers

Almond flour is nutritious, low in sugar and carbs compared to other flours.

Ingredients:

• 3 cups almond meal flour (2g of sugar per 100g and about 12g of carbs per 1/2 cup)
• 1 cup sesame seeds
• 1/4 cup poppy seeds (optional)
• 2 eggs, whisked
• 2 Tbsp olive oil
• 1½ tsp salt

Directions:
1. Preheat the oven to 350° F or 180° C.
2. Mix all ingredients in a big bowl.
3. Line two large baking sheets with parchment paper. Place half of the dough right in the
middle of each sheet. Place another piece of parchment paper over the dough mounds.
4. Evenly roll the dough between the parchment papers until it covers entire baking sheer.
Do that for both baking sheets. Remove the parchment paper and cut the dough with a
scone circular cutter, or by hand with a knife.You can also use a glass.
Bake for 10-15 minutes or until golden brown.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Gazpacho with Parmesan Crackers

My gazpacho is more nutritious with the inclusion of almond meal, which is how I ate it
on the Spanish island of Gran Canaria. Parmesan cheese crackers (try using the special
cheese from the Swedish northern province of Västerbotten, if you can find it) make the
soup an even better starter course for those of us who eat LCHF.

Gazpacho
• 2 tomatoes
• 1 small cucumber
• 1 green bell pepper
• 1 shallot
• 2 cloves garlic
• 1¼ cups (300 ml) tomato juice
• 7 tablespoons (100 ml) almond flour
• 3⅓ fl. oz. (100 ml) olive oil, cold pressed
• 3 tablespoons apple cider vinegar
• ½ teaspoon (2 ml) salt
• ½ teaspoon (2 ml) cayenne pepper

Cut a cross into the top of the tomatoes. Submerge them in boiling water for one minute.
Remove them from the boiling water and rinse them in cold water to stop the cooking.
Peel the blanched tomatoes, cut them in half, and seed them. Chop the tomatoes into small
dice.

Cut the cucumber, bell pepper, shallot, and garlic into evenly sized dice. Place half of the
vegetables in a blender, and pour in the tomato juice, almond flour, olive oil, apple cider
vinegar, and spices. Process until smooth, and adjust the spices if you prefer more heat, or
more tang with added vinegar. Divide the rest of the diced vegetables into small cups or
glasses. Top with gazpacho.

Parmesan Crackers
• 7 tablespoons pumpkin seeds
• 3½ tablespoons sesame seeds
• 1 teaspoon unflavored whole psyllium husk*
• 3 oz. (200 ml) Parmesan cheese (or Västerbotten), grated
• 1¾ fl. oz. (50 ml) water
• salt flakes

*Unflavored whole psyllium husk can be found at health food stores or online at
netrition.com or iHerb.com.

Preheat the oven to 435ºF (225ºC). Line a baking sheet with parchment paper. Mix
pumpkin seeds, sesame seeds, and psyllium husk in a bowl. Mix in the grated cheese and
water. Blend thoroughly with an electric mixer. Let the batter sit for 10 minutes.
Make small round balls from the batter. I managed to make fifteen out of this batter. Place
them on the parchment-paper-lined baking sheet, taking care to leave some space between
the balls, as they will spread when they bake.
Bake 12–15 minutes at 435ºF. Let cool on rack.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Seed Crackers and Spicy-Hot Nuts

Seed crackers, a creamy dip, and my hot and spicy nuts can convert even the biggest snack
hound to LCHF.

Seed Crackers
• 1 cup + 1 tablespoon water (250 ml)
• 3½ tablespoons (50 ml) unflavored coconut oil
• 7 tablespoons (100 ml) sunflower seeds
• 7 tablespoons (100 ml) sesame seeds
• 3½ tablespoons (50 ml) flax seeds
• 3 tablespoons unflavored, whole psyllium husk*
• 2 tablespoons fresh thyme, oregano, or chives, finely chopped
• a pinch (1 ml) of cayenne pepper
• ½ teaspoon crushed salt flakes (for example, Maldon Salt Flakes), for dusting the
crackers

*Unflavored whole psyllium husk can be found at health food stores or online at
netrition.com or iHerb.com.

Preheat the oven to 300ºF (150ºC). Line a baking sheet with parchment paper.
Pour water and coconut oil in a saucepan and bring to a boil. Meanwhile, mix the dry
ingredients (except salt) in a bowl. Pour the boiling water and oil mix over the dry
ingredients and mix well. Taste and adjust seasoning if needed. Leave the batter to rest for
5 minutes.

Pour the batter onto the parchment paper on the baking sheet. Place plastic wrap or
parchment paper on top of the batter, and roll the batter out in a thin layer with a rolling
pin to cover the entire surface of the baking sheet, minimum measurement being 13” x 17”
(33 x 43 cm).

Sprinkle the salt flakes evenly over the batter. Bake the batter at 300ºF for 45 minutes.
Lower the temperature to 125ºF (50ºC) and leave the crackers to dry for about 2 hours. Let
the cooked batter cool and break into uneven pieces. Keep the crackers in a tin with a lid in
the pantry; they should keep for a long time.

Dip with Ajvar Relish
• 3⅓ fl. oz. (100 ml) mayonnaise (see recipe on page 42)
• 3⅓ fl. oz. (100 ml) crème fraîche
• 3⅓ fl. oz. (100 ml) Ajvar (or smoked bell pepper) relish, mild or spicy
• 1 teaspoon organic garlic powder
• ¼ teaspoon (1 ml) Worcestershire sauce
• a pinch of salt

Mix all ingredients for the dip and adjust seasoning to taste. Chill.

Hot and Spicy Nuts
• 10 oz. mixed nuts (Brazil nuts, walnuts, and cashews, for example)
• 1 tablespoon coconut oil
• 1 teaspoon paprika
• ¼ teaspoon (1 ml) ground cumin
• ¼ teaspoon (1 ml) cayenne
• 2 teaspoons salt flakes

Roast the nuts in a dry skillet for a few minutes. Mix in coconut oil and spices, crush and
sprinkle in the salt flakes. Stir-fry for one minute and mix well.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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