Garlic Parmesan Flax Seed Crackers - Low Carb!

StrikingEyes00's Note:

Found on About.com. A great high fiber, crunchy, nutritious, and tasty snack. Good with dips, spreads, or plain. The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber

• Total Time: 23 mins
• Prep Time: 5 mins
• Cook Time: 18 mins

Ingredients:

Servings: 2

• 1 cup flax seed meal
• 1/3 cup parmesan cheese, grated
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/2 cup water

Directions:

1. Heat oven to 400°F.
2. Mix all ingredients together.
3. Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
4. Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, go around the edges with your finger and push the thin part inwards to even it up.
5. Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.
6. Break into pieces.

Reviews

[Suzy-Q Cooks]

The only thing wrong with this recipe is, I have to hide the crackers from my DH if I actually want to eat any! I've made three recipes of this so far, and managed to get maybe 5 crackers to eat myself. I have made the recipe as written, and then twice I used Southwestern Chipotle Mrs. Dash instead of the garlic powder. ALL times, they were great! I have found it helps if I cook it the original time stated, then cut it up (with a pizza cutter) while still warm, then turn off the oven and flip the crackers, put them back in the still-warm oven and let the backside dry out. Thanks for sharing a great recipe!

[fishguru]

Satisfied my cracker urge. Perfect for Atkins

[Bookchelf]

I really like the flavour and have now made them twice! I can't quite yet get the hang of when to pull them out of the oven, to soft the first time, over done the second but I suspect that's a me thing and not a recipe thing. I know the third time will be the charm!