I modified a basic Parmesan Flax Meal Cracker recipe and came up with one hubby and I both LOVE! Nutritional information below reflects the inclusion of the sesame seeds, but bear in mind that sesame seeds are not allowed until the nut/seed rung of OWL. Omit them if still on Induction. The cheese is salty enough, so whatever you do, do not add any salt to this recipe. I did ONE time and ruined the batch! These are really crispy and marvelous with your favorite snack cheese or just spread with butter! I even had a few with a bowl of soup the other day! These can be re-crisped in the oven, if after a few days they lose any crunchiness. I like to add a bit of crushed rosemary with garlic powder or sometimes a bit of McCormick’s Montreal Steak seasoning (has no sugar) to these for a change of pace once in awhile.
1 c. flax meal (I like a 50:50 mixture of golden flax and dark flax)
3/4 c. grated Parmesan cheese
1 tsp. onion powder
1/8 c. oat fiber
½ – 3/4 tsp. coarse ground black pepper (depending on your taste)
2 T. sesame seeds (omit if still on Induction)
½ c. water
DIRECTIONS: Preheat oven to 350º. Grease even a non-stick cookie sheet pan with a thin film of oil. Mix all ingredients and stir into a crumbly mixture. Pour crumbly mixture evenly onto lightly greased 13×15 sheet pan lined with parchment paper. Using plastic gloves or little sandwich baggies for gloves, press the mixture evenly over the bottom of the pan. You’ll think this mixture will never go all the way to the edge of the pan, but it WILL, trust me. Be patient and keep pressing it outward from the center. You want these to be evenly thin for best crispness so try to avoid “hills and gullies”. You can even roll with a greased, smooth sided glass or small rolling pin moistened with oil. Using a knife, gently score into 48 crackers (8 crackers x 6 crackers). Bake at 350º for around 25 minutes. Watch them closely as ovens vary and these will burn if overcooked just a little bit. I know, been there; done that. Take them out the minute the edges get lightly brown and center feels dry to the touch. When cool, carefully rescore deeper with a knife along the scored lines. Then gently break all crackers apart along the score lines. Store in an air-tight container.
NUTRITIONAL INFO: Makes 48 2″x 1.5″ crackers made by recipe as originally written, each contains:
2.67 g fat
2.08 g carbs, 1.88 g fiber, .2 NET CARBS
1.55 g protein
33 mg sodium