Flax Crackers - Low Carb, High Fiber, High Protein
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 120.0
- Total Fat: 7.7 g
- Cholesterol: 4.3 mg
- Sodium: 296.7 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 5.4 g
- Protein: 6.4 g
View full nutritional breakdown of Flax Crackers - Low Carb, High Fiber, High Protein calories by ingredient
Introduction
These are a little tricky to make the first time around. The trick is to add just enough water to form a dough that you can roll to 1/8 inch thick. These are a little tricky to make the first time around. The trick is to add just enough water to form a dough that you can roll to 1/8 inch thick.Number of Servings: 6
Ingredients
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1 cup flax seed meal
1/3 cup Parmesan cheese, grated
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 to 3/4 cup water
Directions
1) Preheat oven to 300 degrees. Mix all ingredients together.
2) Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
3) Cover the mixture with a piece of parchment or waxed paper. Roll out the mixture to about 1/8 inch. 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, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.
4) Score your rectangle sheet into 24 crackers. I use a ruler or long knife to make indents in the dough.
5) Bake until the center is no longer soft, about 45 - 60 minutes. If it starts to get more than a little brown around the edges, turn the oven off and let cool completely in the oven - crackers will continue to crisp up.
6) Break into pieces along score lines.
Serving Size: Make (6) servings: 4 crackers per serving
Number of Servings: 6
Recipe submitted by SparkPeople user CLYNNTHOMAS.
2) Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
3) Cover the mixture with a piece of parchment or waxed paper. Roll out the mixture to about 1/8 inch. 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, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.
4) Score your rectangle sheet into 24 crackers. I use a ruler or long knife to make indents in the dough.
5) Bake until the center is no longer soft, about 45 - 60 minutes. If it starts to get more than a little brown around the edges, turn the oven off and let cool completely in the oven - crackers will continue to crisp up.
6) Break into pieces along score lines.
Serving Size: Make (6) servings: 4 crackers per serving
Number of Servings: 6
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Member Ratings For This Recipe
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