Wednesday, August 17, 2011

Low Carb Parmesan Flax Crackers

I’m back to low carbing AGAIN. Just in case you wanted to know. The texture of this cracker may not be pleasing to everyone but when you’re living a low carb lifestyle, even a cracker made from flax can be exciting! They are crisp and almost a sandy texture. I made these yesterday and brought them to work today. My friend Nathalie is on Atkins and another girl is on Dr. Poon. Both low carbers. Anyway, they were also pleased with the results of this cracker. Another girl who sits in the cubicle across from me didn't seem too fond of it (even though she didn't say anything). I saw her lonely little cracker sitting on her desk 3 hours after I offered it to her, with the corner nibbled off. When she returned from her lunch I guess she tossed it because it went missing when I went to use her kettle to boil water for my tea. I had a good laugh!

They are good on their own but they are excellent with cheese or dip. You could crush them to use as a coating for meats or you could bake the dough in a circle and use it as a pizza crust. You can roll them as thin as you like, just remember to adjust the cooking time accordingly. You have to be careful, because of their dark colour it’s harder to tell when they’re starting to burn. Next time, I’m going to make them with sesame seeds in the mix. I used the Magic Bullet to grind my Parmesan so it was fine. You can also grind your own flax seeds. A scant 3/4 cup of flax seed should get you enough ground flax to make this recipe. You can also use any combination of spices you like. I may also try it with finely grated cheddar cheese in the mix at some point.

All cut up and ready to go in the oven. They don't have to be perfect.
You can cut squares or triangles. It's up to you.

I snacked on them in the afternoon with some cheddar. Yum!
They were also good with cream cheese.


 

Ingredients
1 cup ground flax
2 tablespoons flax seeds
1/3 cup grated Parmesan cheese
1 teaspoon granulated garlic
1/2 teaspoon Italian seasoning blend
1/2 cup cold water

Directions
Preheat your oven to 350F.

Mix all the ingredients together to get a soft dough. Use your hands to for a rectangle then place it on a piece of parchment paper.

Cover with another piece of parchment paper and use a rolling pin to flatten the dough to about 1/8”. It doesn’t have to be a perfect rectangle. Try not to get the edges too thin or they will burn.

Remove the top layer of parchment then transfer the second piece with the dough on it onto a baking sheet.

Use a knife or pizza cutter to cut squares.

Bake for a total of about 1 hour (depending on thickness). Check on them after 40 minutes and if the end pieces are crisp, remove them from the oven. They’ll snap right off at the lines you cut earlier. Continue to cook the rest until they are crisp, removing the edge pieces as necessary to prevent burning. The middle will take longer of course. Store in an airtight container.

Tip: The original recipe said to bake them at 400F for about 18 minutes. You can give it a try but I don’t know how they’ll turn out as I read some reviews and used the suggestion of lowering the heat. I also didn’t spray the parchment as suggested, it really wasn’t necessary. The crackers came right off without a problem.

Original Recipe: http://lowcarbdiets.about.com/od/snacks/r/flaxcrackers.htm.  I believe this is where the recipe originally came from but if you do a Google search for “parmesan flax crackers” you will come up with many postings for the same recipe, some with variations and some with reviews and suggestions.

2 comments:

  1. This looks really yummy. You're right, flax meal crackers might not seem too appealing to one not adhering to a low carb lifestyle, but it sounds like a saving grace to those of us who are. I want to cook these pretty badly, but don't have parchment. Would you even recommend cooking them on a well greased pan? Or would they just stick way too bad? I'll probably just wait 'till I can grab some parchment from the store. Thanks for sharing this recipe.

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  2. You could try it but I couldn't say for sure that it wouldn't stick. Maybe you could make half a batch and give it a try. That way if it does stick at least you only wasted half the ingredients. =)

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