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 x 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 350º 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.

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Comments & Feedback...

  1. Ri

    Hi Dr Davis -every since reading wheat belly and embarking on a wheat free lifestyle i’ve been trying to spread the word and its been a little frustrating -some seem to think its just another fad diet. Well i was speaking to a coworker today about wheat belly because i know he really tries to live healthy and take care of himself so i told him to buy the book and read it because he’s still eating sandwiches almost everyday! and and he told me he had read a few articles about wheat belly but that he wasn’t quite convinced all the way-he said he believes in gluten free but then he mentioned other “healthy” grains like ancient grains. sprouted grains, amaryth, quinoa and oatmeal and told me he eats buckwheat pancakes everyday and they’re all delicious and healthy…since i dont know too much about those i wasnt sure what to say. And then he mentioned the Europeans and how they eat so much bread and they’re all thin and live the longest-again i didnt have an arguement-so could you please provide me with some more information about the above so i can go back to him and set the record straight!

    Thanks.

    • Ann

      I too wonder, if this wheat belly thing is true (and I do believe it for myself), why isn’t the whole world suffering from wheat belly? Why isn’t everyone obese, since everyone eats wheat products in abundance? How is it that some folks eat lots of wheat, yet are thin as can be? Thanks.

      • Dr. Davis

        If you haven’t noticed, Ann, much of the world is fat.

        But there are genetic differences among us humans, else all of us would look the same, think the same. Clearly not the case.

        Two people eating the identical same diet will show two very different responses viewed from the perspective of blood sugar, lipoprotein responses, weight, visceral fat, insulin response, etc.

    • Dr. Davis

      Hi, Ri–

      Not everyone has to agree or be your friend. I would chart your own course and be most concerned with the health of your family and not waste a lot of time with people who don’t want to understand.

      It is a fiction that Europeans eat all the bread and wheat products they want and are thin. The obesity crisis is worse here, but is booming in Europe and Asia, thanks to the growing role of “healthy whole grains.”

  2. Robert Washburn

    Dr. Davis, you mentioned on BulletProof Executive Interview that large LDL from Dietary Fat only sticks around for 24 hours, If I were going to get bloodwork done would it be beneficial to fast for at least 24 hours to lower the LDL level?

    • Dr. Davis

      No. There’s no point in trying to make everything perfect before assessment.

      And the effect from a large LDL viewpoint is small.

  3. Joan

    Hello Doctor Davis
    I had a aha moment when I noticed the sugar content in the 1 % yogurt and 1% cottage cheese and the 1 %milk. I know you suggest in your book eating full fat products but then the fat content is going to be quite high and I would like to reduce my body weight. I’m not sure which direction to go for example full fat milk or 1% milk that has 12 grams of sugar. Sugar or fat. Is the weight going to come off quicker restricting sugar or fat in dairy products?
    I think that I have discovered all the hidden sources of sugar now and am enjoying eating foods that have no labels, the trip to the grocery store is quicker now as I stay to the outside isles.

    • Catherine

      Easy…Lose the d…sugar (= poison) and keep up the fat (real butter, milk, eggs, bacon, meat, fish, nuts, oils, etc.). Let me tell you a story: when I was 13 (back in the early 80s), my family relocated from Europe to the States for a couple of years. My mom once bought mayo in a supermarket then later checked the label: it had sugar!!! sugar?! That was sth we just could not comprehend (mayo is made with oil, vinegar, mustard, salt and eggs for Pete’s sake. What the heck was sugar doing there? So we made our own…and realized that virtually all processed foods has sugar in them (Ok, Dr Davis and wheat too;-)) but back then my Mom made her own bread (again we just could not find bread to suit our European palates).

    • Neicee

      Joan, I have a husband that always carries high cholesterol counts. His whole family did/does. I have been conditioned to cook low fat. I kept gaining and only when I cut all wheat/grains and the rest of the recommended rice/potatoes/corn for gluten intolerants did I lose the 10 yr. old 10 lbs.. I also added a whole lot more of the healthy fats and protein in ratio. I still at dinner plan to have 70% of the plate veggies and salad. Dressing for the veggies and salad contain the good fats.

  4. I read Wheat Belly at the end of January and went wheat free immediately. I’m 6I, female, and my issues are internal – osteoporosis which is rated ‘severe’. (I was on Fosamax for almost 6 months 8 years ago and will NEVER EVER go back on that poison! I don’t know why I kept taking it other than the doctor told me to!). This past Nov. I was diagnosed with hypothyroidism. I also have Reynauds syndrome, plus the usual – depression, low energy, insomnia.

    Following the wheat free diet, the changes for me have come on rather more slowly than I would have liked. But they have come. It will be the afternoon and suddenly I will look at the clock and think – Hey, I’m not tired! I feel like I could walk around the block 10 times. I am sleeping better now, although that has been gradual. My depression is gone, and the chronic nausea that I often live with is gone.

    But last week I noticed something else – and something wonderful. Don’t know if I can credit this to no wheat (I haven’t found any correlation anywhere online), but my singing voice is stronger and better than it ever has been – even in my youth. Singing is one of my main hobbies and passions. I sing in several community choirs, sing solos etc. and LOVE this! But I often suffer with dry throat, so that by the end of a practice, I’m croaking and coughing. I keep my pockets filled with little cough candies. Last Tuesday night the gal next to me noticed, she said rather facetiously , “wow! What voice pills are you taking? Can I have some?”

    Driving home, I realized that it might be the wheat. Have you ever heard of this?

  5. Neicee

    Linni, I don’t know if it’s wheat but my sister has lost her beautiful voice as well. She claims it’s her high blood pressure meds? Could be most prescription drugs have some kind of effect on vocal cords…..as well as a myriad of other body parts.

  6. Terry May

    Greetings to all the folks reading this blog. I have been utilizing Wheat Belly going on almost 6 months now. Many know my story. I reversed the effects of diabetes and have not used insulin since February 20, 2012. Yes…I have medical proof in the form of lab bloodwork, although I do not have to prove anything. I am 50 pounds lighter. My sugars, cholesterol and all the other bloodwork variables were great. Nothing I have tried has attained these results for me. I work within a healthcare setting and alongside doctors, nurses, pharmacists and clinical counsellors to name a few, so I’m not pulling the wool over anybody’s eyes with this story. And people around me have taken notice! Many folks I know have started utilizing Wheat Belly and the feedback I get is the same as my experience: weight loss, more energy, clearer thinking, better sleep, and so forth. But…I am not in the business of proselytizing the sceptics. I’m 60 years of age and my health is now the best it has been in years. As Ripley always says: “believe it or not.” Personal health…personal choice! I remain grateful to Dr. Davis for helping me to get my life back. One more thing…I’m looking forward to the crackers too.

    • Dr. Davis

      Every time I see your name and comments, Terry May, it absolutely warms my heart to know how well you are doing!

      You are a shining example of what this simple approach can achieve.

  7. Anna

    I dont see an area here for general questions, has anyone ever discussed whether its true that the FDA allows the food industry to add wheat gluten- which can be separated from the wheat and concentrated, to food without labeling? The FDA, according to several doctors I have spoken to, has determined that gluten is not a food, so it can be added to ketchup, barbeque sauces, etc. Even Pamelas Bakery which I thought had fabulous gluten free products (web-store in Tampa), has added it. According to their ingredient lists, breads should be gluten free, as all they have in them are flax and millet, but when tested, they in fact have 5000 ppm gluten. The FDA was being lobbied heavily to make “pink slime” a non-food, so it wouldnt have to be added to ingredient lists, but failed because of public outcry.

  8. Anna

    Here is the section of the FDA guidelines which describe gluten as Generally Recognized as Safe (GRAS). http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?type=simple;c=ecfr;cc=ecfr;sid=0887266e8915b637c4837447af2e5a2a;region=DIV1;q1=gluten;rgn=div8;view=text;idno=21;node=21%3A3.0.1.1.14.2.1.90

    Its described as a food texturizer.. ever wonder why Heinz ketschup just tastes better, why you just cant stop slathering it over your McDonalds french fries, which also most likely contain gluten? Why some catsups are watery? Its a cheap filler that makes you eat more!!! If you were profiting off of selling french fries, would you put in an ingredient that makes you ravenous for the next bite? THINK ABOUT IT!!!! Henry Heinz owned 50% of the Ore Ida company.

  9. Lindsey

    Mm, spicy crackers, my hubby is going to be a happy happy man. : ) Thank you.
    Blood results back on me today, having had to give up wheat-gluten based meat substitutes (vegetarian) in order to get protein…. I added eggs. LOTS of eggs. I was soooo scared…. my cholesterol last August was 204, is now 185, my ratio of good to bad was bad, LOL, in August, is now fine…. My blood sugar, as a once-insulin resistant person, is in the 80s and 90s (fasting) consistently now. WHO would have thought. But, now, I have to raise chickens for eggs, LOL, vegetarian organic eggs. Because those suckers are expensive. But worth it! And really, no more expensive per dozen than a loaf of “good whole-grain” bread or a box of wheat-gluten based meat substitute. Yay!

  10. Debby F.

    I have to say I love trying the new recipes! Thank You! I am a bit frustrated though and cannot figure out what my problem is. Maybe Dr. Davis or someone can give me a little help. After trying 2 different statins with horrible results, I went wheat free after reading the WHEAT BELLY book. I now have been wheat free for 10 weeks. I feel the best I have felt in years! My reflux is gone, hip pain I had for years is gone, foot pain is gone, hot flashes are better, tennis elbow gone and I am sleeping much better too. I never get that bad hunger pain like I could eat the fridge anymore! But my cholesterol #’s are worse! UGH really! I keep seeing testimonies of better #’s and weight loss. I have lost only 5 lbs in 10 weeks! And the 5 lbs were in the first week. I am exercising more than I ever have before, because I feel better. My total cholesterol before I started was 260 and after 6 weeks jumped up to 319 !!! The only # that got better was my HDL and I think that is because of the exercise. I only need to lose about 30 lbs. Are these big weight loses I am hearing about happening on big people that need to lose 100 lbs or more. I am baffled and not sure what to do because I know my doctor is going to want me back on a statin and I would rather die than take those horrible drugs! Any advise out there????

    • Lindsey

      Not to be too nosy, but what ARE you eating? No wheat (are you sure? Have you checked all the ingredients on what you do eat?) Did you substitute commercial gluten-free (read “high carb”) products for the wheat you used to eat?

    • Dr. Davis

      Briefly, Debby, NEVER make any decisions about cholesterol values while losing weight, as great distortions will be introduced, though the fact that HDL has increased suggests that you are going to have an extravagantly good HDL response and that total cholesterol went up because HDL went up. (Total cholesterol includes HDL.)

  11. Jeanne

    Anna,

    Not sure where you are getting information, but Heinz ketchup is, and has always been , gluten free…as has all of Pamela’s products. In fact, I just went to their websites to double check- YEP. Gluten free as always.

    Gluten may be classified as GRAS, but is still wheat, and is required to be on product labels in the US.
    Please don’t fear monger.

    Thanks!

  12. Michael

    Hello Dr. Davis,

    I am a new fan of yours, and this wheat free process has been just the answer I’ve been seeking for years. It makes perfect sense to me…and I’ve read every book there is, and tried tons of strategies for weight loss and well being. Your nuanced angle to the carb and nutrition debate is going to help a lot of people, and may change the world for the better. You well researched and compelling case really sunk in and helped me changed my mind about wheat, even “healthy” whole grain. I’m sure that subtlety is what snags many people.

    I haven’t even finished the book yet, but this past wheat-free week has already yielded the results I was hoping for: I’ve shed about 4 pounds, feel “clean” and clear minded and most importantly, I feel full after eating! (something I thought would never happen again). I am simply eating less without thinking about it. The last time I felt relieved and released from my cravings was during a juice fast. I dreaded ending the fast, because I felt so good, but I knew I needed to eat . Sure enough, I was back on the binge up and down cycle, putting on even more weight after the fast. I was so confused and felt trapped. Without wheat, I am grateful to feel that liberation again, almost effortlessly. I’ve been enjoying veggies, fruit, nuts, beans, and meat and finding that perfectly satisfying. This was never the case before.

    I found your blog tonight and wanted to thank you before you get too busy and famous to reply! Also, what is your position on rice cakes? And other rice “products”? Do rice cakes have the bad kind of rice starch? What about natural peanut butter? Perhaps the book addresses it toward the back end, but I’m not there yet.

    Thanks in advance for the time, and for everything else!

    • Dr. Davis

      EXcellent, Michael!

      Rice in very small serving sizes, e.g., no more than 1/2 cup, is tolerated by most people. Rice cakes are awful, however; the dried form skyrockets blood sugar.

      You’re good on the peanut butter. Just look for the kind made only with peanuts without high-fructose corn syrup, sucrose, hydrogenated this or that.

  13. Walking Tall

    This is one of the most encouaging sites on the web . . .
    I enjoy reading about the people that have benefited from Wheat Belly, and that Dr. Davis offers healthy alternatives to the destructive Franken Poisions of Man.

    It is difficult to talk to people about something sooooooooooo destructive–cause’ it is soooooo tasty–but that is the Nature of The Franken Beast–and some will have to suffer, in order to stop and consider the evidence.

    I am working on my before and after post–and will post it, soon!

    Walking Tall

  14. Debby F.

    Thanks for the info. I will keep plugging away wheat free only because I feel so good. I have not replaced my wheat with gluten free, in the book I kept reading why replace one flour for another. So no gluten free foods for me. My triglyceride’s are at 300! With Diabetes in my family it really scares me to see where I am headed.So I really watch the carbs through out the day. I am going to try more exercise to see if that will help. Maybe I should just forget about all the #’s and throw out the scale!!!!!

  15. a different Heidi

    Dr. Davis,

    I had a similar experience as Debby. I was really only needing to drop about 40 lbs, but after 10 weeks my weight loss stalled at 10lbs flat! My cholesterol was up, and I was frustrated beyond belief. Doc said thyroid was fine, but I knew there was something wrong! I refused the statin they had taken it upon themselves to phone into my pharmacy and went on a doctor hunt. I found a functional medicine doc who ran a full thyroid study and nutritional panel and it turned out that my TSH had climbed one point in only 5 weeks and my vitamin D level was in the basement! I was also menopausal…which she felt was due to the retirement of my ovaries and the liver releasing blood fats in order to wake them up.

    I have read your book twice and looked through your website and have found no mention of vitamin D deficiency. Is this ever something you run across in your practice? I have never been a milk drinker, use sunscreen liberally, and loathe salmon! Doc feels I have more than likely been deficient for quite some time. I am now taking high doses of D3 and go back for more blood work at the end of the month. In the past two month since I started supplementing I have dropped 10 more pounds, sleep better, and have continued grain free(which my doc applauds, btw) She will re-run the thyroid studies, and is hopeful that the numbers improve, but said she won’t hesitate to treat if they are still high. What’s your take on the role of vitamin D and obesity/carrying the excess weight?

    • a different Heidi

      ooops, left out part of a sentence****Doc felt the higher cholesterol numbers were due to the onset of menopause

    • Dr. Davis

      Vitamin D is a BIG issue. It is not immediately relevant to the “wheat is rotten” discussion, so I did not go into it much for the book.

      For my many, many comments on the value of vitamin D, please see my Heart Scan Blog and search “vitamin D.”

  16. Jeff

    Both thyroid function and vitamn D are crucial elements in Dr. Davis’ “Track Your Plaque” program. I have had tremendous success follwing TYP, and the Wheat Belly diet outlined in the book is nealy identical to TYP. I would suggest you have both thyroid function and vitamin D levels checked, and follow ALL the diet “suggestions” given in Wheat Belly. Elimination of wheat is a great step forward, but it may take other changes to turn around the damage caused by all the years of following a Standard American Diet (SAD).

    • Walking Tall

      Jeff,

      As I approach my 5th decade, I wonder about the long term damage, from this Human Rat Poision–and it saddens me to see people chunk this down–and me– I have to sit and watch.

      The people close to me, many will not listen.

      All I can do is live in my new found good health–and if people ask, I will point them to Dr. Davis, His book, and this site. I am happy to influence as many as I can–but, I am greedy, I want more!

      Keep up the good work, Jeff,

      Walking Tall

      • Boundless

        > The people close to me, many will not listen.

        Ask ‘em (if they don’t smoke):
        Do you smoke?
        No?
        Why not?

        If you were eating something that is more destructive to health than tobacco, and almost as addictive, would you want to know about it?

        • Walking Tall

          Boundless,
          I just read an article on genetic modified soy–and a spray by a prominate bio-tech firm–that is causing devestating health probelms in Argentina. What is written and the pictrures were so graphic . . . at the Dr. Mercola web site, I could not read all of it, nor could I tolerate the pictures. Dr. Davis goes into much detail on Genetic Modified Foods–as his book is now one of the most valuble things I have in my possession–especially if one considers the pesticide sprays used on genetic modified foods . . . . Exports are here, on our soil! And the main stream American Media has not sounded the Alaram!

          This is difficult to explain to somone, even a loved one, that is in the dark . . . Dr. Davis has opened my eyes, wider than they have ever been, as more evidence backs up his book, Wheat Belley, or Lose The Wheat, Lose The Weight–as another edition of the same book, is titled.

          Dr. Davis has tied together a lot of information–as he and others like him, have the medical science back ground, and clinical knowledge–that goes along with it–IF and ONLY IF they can step out of the Medical Model Box, and put the Health Of People, above all. It seems that our Govt.–and the revenues raked in, by Genetic Modified Foods and Sprays, yet, again, have compromised the Power Class–and, yet, again, We The People suffer–and become less empowerd, until We The People have Dr. Davis, and others like him (though few) to educate us. Only with education can We The People make the right choice, for options are better than ignorance–and a one-track road of illness and untimely death!

          Our Govt. calls people greedy–when, they, The Powers That Be, allows this Genetic Modified Food–and Spray–into our food-chain–and for why? More tax dollars? I guess their greed (In Govt. House) is more moral than the greed of We The People . . . . I could see this, if I stood on my head, and told every one not standing on their head, that they, not me–are the ones that are upside down!

          It is too bad that many will not listen to reason–will continue to comsume dead-enzyme, highly processed and Genetic Modified Human Rat Poision–but, that is the high price of ignorance and dependeny on Government.

          Walking Tall

  17. Neicee

    Don’t know where else to ask this question, but do any of you have a problem with the nut flours – if you’re rather sensitive to the amount of nuts you can safely eat? I’m really reluctant to buy the flours without knowing. I can get away with a handful of nuts on a basically empty stomach – right before dinner.

  18. Birgit

    Dr. Davis,
    I did not know where to put this info but thought you might be interested to hear about the story of the well-known ultra-runner Micah True who passed away recently during a routine “easy run”. The autopsy result said death of “natural causes” due to cardiomyopathy. Micah True was 58 years old and extremely fit and his diet consisted mainly of corn and beans (he told me this himself) as he lived in the Copper Canyon of Mexico most of the time.
    Here is the link: http://naturalrunningcenter.com/2012/05/10/autopsy-report-micah-trues-death-due-cardiomyopathy/?utm_source=rss&utm_medium=rss&utm_campaign=autopsy-report-micah-trues-death-due-cardiomyopathy
    I wondered if you think there may be a link to diet?
    Birgit

  19. Cat

    I made these crackers last night and really enjoy the flavour, although next time I will eliminate the salt completely. The parmesean has enough salt to flavour and the whole family felt they were tasty but way to salty. I loved the texture and crunch. Thanks for another good recipe, keep them coming!

  20. chiz

    Dr. Davis….

    I have been following your wheat belly since the beginning of January. I have only lost 4 pounds. I have made many, many of your recipes and I can count on ONE hand how many times I have cheated. On the other hand….my husband has gone down 1 pant size and lost about 12 pounds. He is a part time motor coach driver and does sometimes has to eat what is available to him while driving. I love to cook and prepare good tasting meals…which consists of vegetables, meats, salads, nuts, olives and cheeses….just as you suggest.
    I am 60 years old and just had a full blood chemistry done …vitamins, minerals, etc and everything is withing the normal range…except I have a high level of b12 (1668) and I don’t take any b12 vitamins at all. my thyroid is also normal. I don’t exercise but I don’t sit still either….I clean for a living. Can you PLEASE give me any clues as to what I can do…I am desperate !! PS…I usually drink 1 to 2 cups of coffee per day…always use stevia and other than that -I drink H2o…. I have read your book over and over again and just thinks it makes so much sense.

  21. Gen McGen

    I wonder if I’m doing something wrong, or have missed something. I’ve been following the wheat belly diet for about 3 weeks. I have no health issues (other than wanting to lose about 20-25 pounds). I have been weak, tired, have experienced lots of mild headaches, etc. My appetite is decreased (yeah!) but the other symptoms are not pleasant. I lost about 7 pounds in 2 weeks, and nothing this week. Any suggestions? My total carb and calorie intake is quite low.

    • Dr. Davis

      Sounds like part of an unusually withdrawal process.

      Beyond just riding this out, you might consider a high-potency probiotic preparation, e.g., 50 billion CFUs.

  22. Brooke

    Hi could you comment on Julians bakery zero carb bread. And also Visalus protien shakes? Both are gluten free. Zero sugar. The shakes have 2gm net carbs. Seem like they would be WB approved. Also have you heard of the diagnosis gluten enteropathy? Thats what my doc diagnosed me with.

    • Dr. Davis

      While their intentions are in the right place, I’ve been hearing about a lot of blood sugar problems with the Julians products. I guy I just talked to told me their bread raised his blood sugar higher than nearly all other breads he tested.

  23. Kacie

    I really have to try that recipe. Looks good. Just a quick question. A lot of these recipes posted on here seem like treats. Because these recipes are made with healthier ingredients are they fine to have on a regular bases or should they be an “every once in a while” type of treat? I only ask because as someone who was pretty wheat-centric before your book, my idea of a diet was eating no goodies. So now that wheat is gone and weight is coming down I am confused as to how often I should indulge in a fresh batch of sugar-free/home-made almond flour cookies or those sesame crackers you recently posted. Thank you ^^

    • Dr. Davis

      Our diets should be centered around vegetables first, followed by meats, healthy oils, avocados, nuts, seeds, and small quantities of fruit. Only then do we indulge in some cookies, muffins, etc.

      However, I figure most people can bake salmon or whip up a salad. It’s the baked wheat replacements that most people struggle with and miss, so I have focused on those recipes. I fear it has provided the appearance that these foods should dominate diet–they should NOT. I’m only helping to try and fill this common void.

  24. Penny

    I love the recipes. But I have the book on my Kindle and have not been able to figure out a way to print the recipes in the book out (and laminate them!) so that I can actually use them. Help! Can you make those available for eBook owners somehow? Thanks!

  25. Will have to make these, you need a recipe book next! I buy Flax Crackers at Whole Foods to have with cheese and salami so this will be a nice alternative.

      • Sandy

        Is there a sweetner that is sweet enough to use for baking Brownies and Cookies that doesn’t taste bitter like Stevia does? I can’t get used to the bitter taste and it gives me a slight headache. Thank you.

        • Dr. Davis

          Try erythritol, Sandy. Or try the powdered stevia made with inulin, such as Sweet Leaf or Trade Joe’s. Truvia is rebiana (from stevia) with erythritol.

          Xylitol works well, too, or stevia with xylitol.

  26. Leigh

    Can’t wait for the cookbook. I read the book and gave it to someone else. Now I have a question about Soy. I fdorgot what the book said, but can I use soy flour like I use Almond flour?

    • Dr. Davis

      I used to be a lot more comfortable with soy prior to the proliferation of genetically-modified strains.

      There is great uncertainty about soy. While I am not as frightened about soy as some other critics, at the very least try to find non-GMO products.

  27. Caroline Tobin

    Is the parmesan in this recipe just for flavor or is it what binds the whole thing together? I have 2 dairy-allergic kids (along with other multiple food allergies), so I’d have to leave that out. If it is integral to the recipe, can you suggest a substitute? Thanks.

    • Dr. Davis

      The parmesan acts as a binder.

      I’ve not tested alternatives, but you might consider a bit of coconut milk (the thick canned variety), an egg (though this will abbreviate shelf life), a bit more oil.

      Please let me know how it turns out.

  28. Mary Alice Lynch

    I am making the crackers for the first time right now. I am curious as to the shelf life and how they should be stored.

  29. Hello again Dr Davis!

    I made a very simplified version of these tonight! I used equal parts of sesame seeds and shredded mozzarella (about half a cup each), and mixed them together. I covered a plate with parchment paper, and spread the mixture thinly over the paper on the plate. I sprinkled with garlic powder and sea salt. Microwaved for about 3 minutes, until a light golden brown. Amazing! Suddenly I no longer miss my triscuits!

    A question though, I was unable to find raw sesame seeds in my regular grocery store, are toasted seeds ok?

    • Dr. Davis

      Great, Heidi!

      I imagine that the toasted seeds are fine, though I’ve never tried them. Should you give it a go, please let us know how it turns out!

      Since you will be cooking it anyway, the idea of minimizing glycation/lipoxidation products is likely moot.

    • Diane Peake

      Hi Heidi,
      When you say a simplified version, did you use the other ingredients in the exact measurements or just the ingredients that you mentioned?
      Diane

    • Dr. Davis

      Hi, Tracy–

      Yes, if you have a non-stick pan.

      Alternatively, use parchment paper, a very useful device!

  30. Victor

    I used white sesame seeds and it turned out really bitter. Any idea on how I can fix this?

  31. Heather MacLean

    Help, I made these crackers and they awful. I followed the recipe exactly and they stuck to the non-stick pan I used. I ended up throwing the whole batch out. Should I have used parchment paper or greased the pan first? Anyone have any suggestions?

    • Dr. Davis

      Yes, use parchment paper. It’s a lifesaver when you have pans that really do not provide a non-stick surface.

  32. Ellen Martin

    I cut the crackers, took them out of the pan then re-baked like you would biscotti. They turned out very good and crunchy. Just like real crackers.

  33. Pam

    we use garbanzo bean flour (ground in our vita mix) as a coating for chicken friend “anything”. the problem is using xanthan gum to thicken the country gravy – “sausage flavored pudding” was the most printable description. We’ll try coconut milk next time – i think I read in another post that it’s a good thickener. Replacements have gotten more important because my husband has finally decided to go low carb and try being wheat free. He already loves the granola, granola bars and biscotti – now to help keep him on the straight and varied (-:

  34. Joanne McMullen

    I finally tried these chili crackers…..they came out perfectly. So delicious. The only problem is I can’t stop sneaking “just one more”.