Almond-Sesame Power Pucks with Sriracha & Lime
Prep time
Cook time
Total time
Recipe by::
Recipe type: Portable Power Pucks, snack
Serves: 10 pucks
  • 2-1/4 teaspoons whole psyllium husk
  • 2 tablespoons water
  • 2 teaspoons finely grated lime zest
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon olive oil (or oil of choice)
  • 1 teaspoon sriracha
  • ¼ teaspoon fine sea salt (more or less to taste)
  • 1 cup whole almonds, coarsely chopped
  • 2 tablespoons sesame seeds
  1. In a small bowl or cup, stir together the psyllium husk, water, lime zest, lime juice, oil, sriracha, and salt until blended. Let stand for 5 minutes to gel.
  2. In a medium bowl, place the almonds. Add the gelled psyllium mixture; using your hands, break up the psyllium mixture and thoroughly coated the almonds with it. Stir in the sesame seeds.
  3. Divide the mixture evenly among the cups (about 1-1/2 to 2 tablespoons per cup), smoothing into an even round.
  4. Bake in the preheated oven 20 minutes. Turn off oven and leave pucks in for 30 minutes longer (this helps dry out the psyllium). Remove from oven and cool completely in tin. Remove from tin.
Tip: It is easier to stir in the seeds AFTER coating the almonds with the psyllium mixture (otherwise, the seeds really stick to your hands).
Storage: Store the pucks in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 1 month. These do not freeze well.
Variation: If you omit the lime, be sure to replace the lime juice with an equal amount of water.
Nutrition Information
Calories: 65 Fat: 5.7 g Saturated fat: 0 g Carbohydrates: 2.4 g Sugar: 0 g Sodium: 51 mg Fiber: 1.3 g Protein: 2.2 g Cholesterol: 0 mg
Recipe by power hungry at