Prep 5 mins
Cook 18 mins
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
- 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
- Heat oven to 400°F.
- Mix all ingredients together.
- Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
- 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.
- 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.
- Break into pieces.
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!
5 for ease and speed and 4-5 for taste. When I first tried it right out of the oven, it wasn't good. But I let it cool and tried it again and the strong flavor seemed to mellow. I used with a Greek dip. Will make again. Don't forget to grease the top parchemnt sheet! I thought the garlic would be too much, so used 1 tsp. Will use the full amount next time. I rolled mine pretty thin, but it seems like it puffed up anyways and didn't get as crisp. Will experiment with that. I'm trying to find GF crackers and breads.
I drop a rounded tablespoon onto well greased pizza stone and flatten into 3" circles, about 1/8 inch thick. (I find it helpful to use a piece of wax paper and back of fork.) Once the edges brown slightly, I flip them and let them go another few minutes. They make a nice base for mini pizzas using bruschetta and fresh mozzarella, or a shmear of cream cheese and smoked salmon. Each cracker using bobs red mill flaxseed meal is about .5 net carbs! Teenage "picky" daughter on Atkins loves them.