Flax Crackers

My very first low-carb crackers.  Flax itself carries a sodium load and I rarely have to add salt to anything made with flax.  Texture on these is very good:  brittle, crunchy and crisp, especially the browner crackers that bake around the outer edges of the pan. But even those in the center of the pan were pretty crisp.

Each time I bake these, I try some new seasoning in them.  I think rosemary/onion may be my favorite.  Those are so good!  I’m very pleased these will stay crisp all week long just in a ziploc bag on the counter!  Re-toast them a bit in the oven if yours do not stay crisp.  

The ratio of flax and almond meal in these is JUST RIGHT!  This is my go-to cracker recipe when I’m really watching carbs tightly.  My non-low-carb husband likes these as well!  These crackers, excellent with cheese, butter, soup or whatever, are suitable most Keto plans, Paleo, Primal and of course, Atkins followers, once you reach the OWL (on-going Weight Loss) phase ‘nuts and seeds’ reintroduction level.

INGREDIENTS:

2 c. almond flour

1 c. flax meal (I use a 50:50 mixture of dark and golden)

2 tsp. onion powder

½ tsp. garlic powder

¼ tsp. salt

1 tsp. optional seasoning of your choice (see ideas below)

2 T. Extra Virgin Olive Oil

2 eggs, beaten (or 3 egg whites if you prefer a crisper cracker)

VARIATIONS:  Any herb(s) you like along with onion and garlic powder, any combination of grated cheeses with or without onion/garlic powders, rosemary and onion powder, coarse black pepper, Everything Bagel spice, sliced toasted shallots, just onion powder, just garlic powder, onion powder and cayenne, onion powder and smoky chipotle powder, Montreal Steak Seasoning, Cajun seasoning.  Get creative!    

DIRECTIONS:   Preheat oven to 350º.  Line a sided sheet pan with parchment.  Mine is 11½ x 17″.  Measure all dry ingredients into a large mixing bowl.  With a fork, beat in the two eggs and olive oil until the mixture is moist throughout.  Crumble the dough evenly over the parchment lined pan.  Then, using plastic gloves or baggies on your hands press the dough evenly into the pan, trying to achieve the same thickness throughout.  If you have a straight sided glass, you can even roll the dough out for a smoother surface, but this isn’t really necessary.  This will take you a few minutes. Score into 48 crackers (8 x 6) with a straight edge knife.  Pop into preheated oven and bake for 15-16 minutes.  They will brown around the edges of the pan faster and you may have to remove outer crackers as they bake.  Don’t over brown as flax products can get a burned taste real fast if over-browned.  Cool and break apart along score lines.  When thoroughly cool, store in ziploc plastic bag at room temperature in your pantry.

NUTRITIONAL INFO:   Makes 48 crackers, each cracker contains:

33.2 cals, 2.84 g fat, 1.37 g carbs, 0.93 g fiber, 0.44 g NET CARBS, 1.1 g protein, 15.2 mg sodium