Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2012-05-03
Chili Sesame Crackers
Looking for something hot and crunchy?
These chili sesame crackers are perfect for
dipping into hummus or salsa. As written, the recipe yields a moderately
spicy cracker that you can modify readily by increasing or decreasing
quantities of cayenne pepper and Tabasco sauce.
This recipe uses sesame seeds as the
“flour.” Either brown sesame seeds or the lighter
version work, though the lighter seeds yield a slightly less
bitter flavor with the spices.
For ease of baking, a shallow baking pan
measuring 11 × 17 inches works best, as it allows
the batter to fill the pan and spread to a cracker thickness. With a
smaller pan, you may have to bake in two batches.
Makes approximately 30 chips
2 cups raw sesame seeds
1 cup shredded Parmesan cheese
2 tablespoons extra-virgin olive oil
1 tablespoon chili powder
½ teaspoon cayenne pepper
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon sea salt
1 teaspoon Tabasco sauce
1¼ cups water
Preheat oven to 350°F.
In food chopper or food processor, grind
1¼ cups sesame seeds to fine meal. Remove and place in large bowl.
Place shredded Parmesan cheese in food chopper
or food processor and pulse briefly until reduced to granular consistency.
Add to sesame seed meal and mix. Stir in olive oil.
Add remaining (unground) sesame seeds, chili
powder, cayenne pepper, onion and garlic powder, mustard, sea salt
and mix thoroughly. Add Tabasco sauce and water and mix. Add
additional water, if necessary, one tablespoon at a time, to
obtain a consistency similar to pancake batter.
Pour mixture into baking pan and smooth to fill
pan and obtain a thickness of a cracker. If too thick, remove some
batter and re-smooth. Optionally, roll a clean cylindrical glass or
bottle over top to smooth and yield a consistent thickness.
Bake for 30 minutes or until edges browned
and center firm. If a dry, extra crunchy cracker is designed, bake
an additional 10-15 minutes at 250 degrees F.
Remove and allow to cool. Cut with pizza
cutter to desired size.