Garlic Parmesan Flax Seed Crackers
By
Updated January 30, 2012
Garlic Parmesan Flax Crackers
About.comAds
3 Thyroid Warning Signsmedixselect.comIs Your Thyroid Causing Your Health Problems? Doctor Explains the Signs
List of low carb vegetablesdlife.com/Low_Carb_Veggies_ListHere are the 25 Lowest-Carb Vegetables. Eat Better Today!
See More About
A great high fiber, crunchy, nutritious, and tasty snack. Good with dips, spreads, or plain.
Want to see how it's done? Check out this video ofHow to Make Flax Crackers.
Want to see how it's done? Check out this video ofHow to Make Flax Crackers.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 cup flax seed meal
- 1/3 cup Parmesan cheese, grated
- 1 and 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup water
Preparation:
Heat oven to 400 F.
1) Mix all ingredients together.
2) Spoon onto sheet pan which is covered with asilicone mat or greased parchment paper.
3) 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, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.
4) 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.
5) Break into pieces.
The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.
1) Mix all ingredients together.
2) Spoon onto sheet pan which is covered with asilicone mat or greased parchment paper.
3) 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, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.
4) 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.
5) Break into pieces.
The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.
User Reviews
Reviews for this section have been closed.
PRETTY GOOD !!!, Guest VietnamNurse68
I found these easy to make but did decide to bake them at 300 degrees for 1 hour as other reviewers had. I also used the seasoned salt instead of regular salt and decreased the garlic powder to 1 tsp.. I will say that one of the reviewers was correct with the water amount. I found three different amounts for the water from 1/2 C to 1 and 1/2 C. I watched the video and her amount was 1 Cup so I started with 1/2 C and wound up using 3/4 C, trying to get the same consistency as her batter. I'm going to try other seasonings on my next batch. I also am hoping that the Total Carbs for the whole recipe is as stated only six (6).
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.