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Crunchy Flax Crackers

on February 1, 2014

I love crunch! One of the things I missed most about giving up wheat bread was the very crispy toast I enjoyed. Now I finally came up with a really crunchy, and very low carb, cracker.

Crispy Flax Crackers

1 cup flax seeds*

1/2 cup egg whites

¼ cup water

1 tsp salt

2 tbsp oil

Opt: 1 tsp psyllium powder

Opt: 1/3 c grated parmesan cheese

Mix all ingredients and let sit for a couple minutes, then spread on a baking sheet lined with parchment paper (I shake it around a bit to get it level over the whole sheet.)  The batch in the picture has both pysllium powder and parmesan cheese, but they are very good without, and I like the flavor either way. The white specks are from the cheese.

Bake at 225F/107C for 30 minutes, remove and score into 24 crackers (pizza cutter works well), put back in oven reduce the temperature to 200F/93C and bake for another couple hours or until crisp.  The time is always a bit iffy, I check every 30-40 minutes.

About 1 carb per 3 good-sized crackers.  Great with cheese, butter, pate, or anything else that fits well on a cracker.

*Use whole flax seeds, not flax meal, to keep the carb count low; whole seeds can’t be digested, so you get the crunchy without the calories and carbs. Also, the color of  flax seeds range from golden to dark, and so the crackers will look lighter or darker depending one which you choose.

Flax Crackers done


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