Almond Sesame Clusters

Crunchy almond sesame clusters turn a handful of plain ingredients into a savory snack that holds together without eggs or syrup. Whole psyllium husk binds the chopped almonds and sesame seeds, and a muffin tin gives each cluster its handy round shape. The base recipe is vegan, gluten-free, grain-free, and made without oil; make it spicy, herby, or lightly sweet,as you like!

Introduction

Savory kitchen-made snack bars can be tricky. Sweet bars have dates, syrup, or nut butter to hold everything together; when I want a salty, crunchy snack, I reach for psyllium husk instead.

A little psyllium stirred into water turns into a gel that clings to chopped almonds. Add sesame seeds, press the mixture into a muffin tin, and the clusters bake into sturdy rounds you can pick up and take along. I keep the base version simply salted so the toasted almond and sesame flavors come through. If you want more personality, try one of the spice, herb, hot sauce, or syrup variations below.

Why You’ll Love This Recipe

• Crunchy and satisfying.Chopped almonds and sesame seeds make each cluster substantial, with plenty of texture.
• Five plain ingredients.The base recipe uses almonds, sesame seeds, psyllium husk, water, and salt.
• Vegan and allergy-friendly.The clusters are egg-free, dairy-free, gluten-free, grain-free, and oil-free. They do contain almonds and sesame, but I have alternatives in the notes for making nut-free and/or sesame-free versions.
• Straightforward to portion.A standard muffin tin shapes ten individual clusters without cutting or crumbling a larger slab.
• Straightforward to customize.Keep them savory, add herbs or spices, or swap part of the water for a little syrup.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Whole psyllium husk:The binder. Use whole husk rather than psyllium powder; they are not interchangeable by volume here.
• Water:Hydrates the psyllium into a gel before it meets the almonds.
• Fine sea salt:Seasons the simply savory base. Adjust to taste.
• Raw almonds:Coarsely chop them so there are plenty of irregular pieces for the gel to hold together.
• Raw sesame seeds:Stir them in after coating the almonds; this keeps them from sticking to your hands.

How to Make Almond Sesame Clusters

Note that the complete instructions are also in the recipe card below.

1. Prepare the pan.Preheat the oven to 325°F (165°C). Line 10 cups of a standard muffin tin with silicone muffin liners or parchment paper liners so the clusters can be made without oil.
2. Make the psyllium gel.Stir the whole psyllium husk, water, and salt together in a small bowl or cup. Let stand for 5 minutes to gel.
3. Coat the almonds.Put the chopped almonds in a medium bowl. Add the gel and use your hands to break it up and coat the almonds thoroughly.
4. Add the sesame seeds.Stir in the sesame seeds after the almonds are coated.
5. Shape the clusters.Divide the mixture among the prepared muffin cups, about 1½ to 2 tablespoons per cup, pressing each portion into an even round.
6. Bake and dry.Bake for 20 minutes. Turn off the oven and leave the clusters inside for another 30 minutes to dry.
7. Cool.Let the clusters cool completely in the tin before removing them.

Taste and Texture

Almonds and sesame seeds give the clusters a toasted, nutty flavor and a hearty crunch. The base version is gently salted rather than sweet or spicy. The extra time in the switched-off oven helps dry the psyllium binder so the rounds hold together.

Storage

• Room Temperature:Cool completely, then store in an airtight container for up to 2 weeks.
• Refrigerator:Store in an airtight container for up to 1 month.
• Freezer:I do not recommend freezing these clusters; their texture does not hold up well.

Serving Suggestions

These clusters are excellent travelers. Pack a cluster for an afternoon snack, add a few to your lunch bag or gym bag, or serve a few alongside a salad or a bowl of soup when you want something crunchy.

Flavor Variations

Add 1 teaspoon sriracha or another hot sauce to the psyllium mixture. Taste the sauce before adjusting the salt, since hot sauces vary in saltiness.

Replace 1 tablespoon of the water with 1 tablespoon maple syrup, date syrup, or agave nectar. Use 2 1/2 tablespoons water and 1 tablespoon syrup in the psyllium mixture. The syrup adds sweetness; this variation is not sugar-free or keto. If you do not follow a vegan diet, you can also use honey.

Add ½ teaspoon dried herbs, such as herbes de Provence, Italian herb blend, to the psyllium mixture.

Add ¼ teaspoon ground cardamom, cinnamon, ginger, or pumpkin pie spice to the psyllium mixture. Pair with the syrup variation if you want a lightly sweet snack.

Add ¼ teaspoon cumin, curry powder, smoked paprika, or chili powder to the psyllium mixture.

• Add 1/2 teaspoon each of garlic powder and onion powder to the psyllium mixture.

Tips for Success

• Leave some larger pieces for crunch, but cut enough of the almonds into smaller pieces that the mixture presses together in the muffin cups.

• Give the whole psyllium husk its full 5-minute rest in the water before coating the almonds.

• Coat the almonds with the gel first, then stir in the seeds. Otherwise, the seeds tend to stick to your hands.

• Leave the clusters in the switched-off oven for the drying period, then let them cool fully in the muffin tin before lifting them out.

Ingredient Substitutions

• You can use other nuts in place of the almond, such as chopped hazelnuts, walnuts, pecans, cashews or peanuts. I suggest keeping the same total volume of nuts and seeds if you change the mix. Coarsely chop larger pieces so the clusters hold together.

• You can replace the almonds with an equal volume of sunflower seeds or green pumpkin seeds (pepitas), or use a combination of the two.

• You can replace the sesame seeds with hemp hearts, poppy seeds, or other very finely chopped nuts or seeds.

• I use whole psyllium husks in the recipe, but you can also use psyllium powder. Use the same weight (4 grams), which is about 3/4 to 1 teaspoon of powder.

Frequently Asked Questions

When mixed with water, psyllium forms a gel that helps the chopped nuts and seeds hold together without eggs or a sweet binder.

I do not recommend it. The muffin cups hold each portion in a round shape as it bakes. I suggest using a standard muffin tin for this method.

I do not recommend freezing them. Store the cooled clusters airtight at room temperature or in the refrigerator instead.

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