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Archive for the ‘Crackers’ Category

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This recipe is loosely based on a pizza crust recipe Crispy & Flaky Gluten-Free Thin (Pizza) Crust by Brittany Angell at RealSustenance.com. She described how crispy her pizza crust was, so I decided to adapt it and create what has become the BEST low-carb cracker recipe I’ve created to date!  Her recipe has no egg, and that’s what originally caught my eye.  I’m just not fond of eggs in crackers and thought it would end up more like hard tack or water crackers.  My tinkering around paid off!  The final result was so good, I’ve now made this recipe dozens of times.  These tasty, peppery crisp crackers blow all my other cracker recipes right out of the water!  Even my non-low-carb husband likes these things!  I think the magic here is the arrowroot and oat fiber, so I don’t recommend omitting or substituting for those two ingredients lest you end up with a totally different result.

Let me say up front, my method for making the crackers does not read at all like the original recipe, but it sure produces a crisp cracker that STAYS crisp for days and days!   I changed amounts of some ingredients, added a couple things and definitely spiced them up a bit!  Those changes and additions are noted below in blue, including the oven temperature.  I also added a bit of oat fiber for a flour-y flavor, crunch and fiber.

This recipe is not suitable for Induction due to the oat fiber and arrowroot flour.  It isn’t suitable for Primal-Paleo unless you omit the oat fiber and cheese.  This is a really BIG recipe that makes two full sheet pans of 48 crackers each.  Half the recipe if you do not want that many (tasting them will change your mind next time 🙂 ).  That said, they do keep well and stay crisp in a loose-lidded ceramic canister on my counter for 2 weeks or so.  That’s much better than any of my other cracker recipes keep for me.

I look forward to trying the inspiration pizza crust recipe as a pizza crust, with no changes one day, just to see how it is as a pizza crust.  I’m thinking this recipe has some very exciting dessert potential as well.  🙂

You can also make round crackers that are slightly thicker but just as crisp.  Using 1 level tsp. dough per round cracker, I only got 66 round crackers.  I show numbers below for the round version also.

Round version made in silicone muffin molds/liners

Round version made in silicone muffin molds/liners

Many more cracker and snack recipes can be at your fingertips, with your very own set of Jennifer Eloff’s latest cookbooks Low Carbing Among Friends.   Check out their Facebook page for a sampling of many of the recipes in this 5-volume set authored by international author Jennifer Eloff, George Stella and a group of some of the most popular, low-carb food bloggers on the internet!  You can order from Amazon or here:  http://amongfriends.us/order.php

VARIATION:   Omit the black pepper for a plain cracker.  Or you can sub in 1-2 T. of my 8-Seed Spice blend or Montreal Steak seasoning instead of the black pepper.

INGREDIENTS:

3 c. lightly packed almond flour (weighed out it was 11 oz. (311.8 grams)

4 T. arrowroot flour/powder

2/3 c. flax meal (I use a 50:50 mix of dark & golden)

2 tsp. baking powder

1 tsp. sea salt

1 T. onion powder

1-2 tsp. coarsely ground black pepper (I use 2 tsp.)

2 T. oat fiber  (omit for gluten-free version)

¼ c. grated Parmesan Cheese

3/4 c. warm tap water

2 T. extra virgin olive oil

DIRECTIONS:  Line two large sheet pans (mine are 11½ x 17) with parchment.  I use plastic gloves to press crackers into my pans, or sometimes I cut a third piece or parchment, lay it on top and roll out the dough that way, using my gloved fingers to finish off the edges evenly.  The key is to get the cracker dough thin and even in the pan.  Thicker areas  don’t cook well; thinner areas will burn quickly.

Preheat oven to 350º.  Stir the warm water and olive oil together in a small glass to mix well.  Measure out all the dry ingredients in a large bowl.   Stir well with a fork.  Add the water-oil mixture to the dry ingredients and blend with the fork to form a solid ball of dough.  I form the dough right in the bowl into in a log shape and cut in half to divide it equally.  Crumble half the mixture onto each parchment-lined pan.  Roll the dough or, wearing plastic gloves, press the dough in the first pan evenly and all the way to the edges.  It will be very thin, and I always think it isn’t going to make it, but half the dough WILL reach the edge of the pan.  I like to roll the surface with a straight-sided glass I own.  If rolling with a rolling pin or straight glass, cover crumbles with parchment and roll as evenly as possible all the way to the edges of the pan.  You’ll likely have to finish the edges with your fingers (use a piece of plastic wrap if need be).  With a large chef’s knife, score the rolled dough into rows of crackers 6 x 8 (48 crackers).  Repeat this process with the second pan of crackers.

To make round crackers, use silicone muffin pans or silicone cupcake liners.  You can also use paper liners in a metal muffin pan.  Measure 1 level teaspoon of dough into each mold and press down evenly with a your fingers (I use plastic glove to do this to avoid dough sticking to me). Set silicone muffin pans and/or molds onto metal sheet pans for support. Pop the pans into the preheated 350º oven and bake for for about 20-22 minutes.  Ovens vary, so start watching them at 18 minutes.  Do not over brown!  I recommend removing those around the edges as soon as they begin to brown and those on the outside are inclined to burn. When all have browned, remove, cool 1-2 minutes, re-score with the chef’s knife and then let them cool completely before eating.  These are not tasty hot in my opinion.  The flavor develops when they have cooled.

Break apart and enjoy plain, with butter, cheese spreads (I’m addicted to them with chive & onion cream cheese) or your favorite hard cheeses and meats!  Store remainders in a plastic zip bag or any canister of your choosing.  I just use a ceramic cookie jar on my counter.  These stay crisp for around 2 weeks.  Mine get eaten within 2 weeks, so I honestly don’t know if they would keep longer or not.  🙂

NUTRITIONAL INFO:    Makes 96 square crackers, each cracker contains:

28.4 calories, 2.38 g  fat, 1.32 g  carbs, 0.68 g  fiber, 0.64 g  NET CARBS, 0.97 g  protein, 37 mg sodium

NOTE:  If you make round crackers pressed into silicone muffin molds/cups you will only get 66 crackers, using 1 level tsp. dough per cracker.  Each round crackers will contain 41.3 calories, 3.46 g  fat, 1.91 g  carbs, 0.98 g  fiber, 0.93 g  net carbs, 1.41 g protein and 54 mg sodium

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Spicy Cheese Thins

Spicy Cheese ThinsThis recipe is a variation of an Almond Thin cracker recipe posted on Low Carb Friends forums.  It was originally posted there by a member known as Miredkitty, but am not sure if it is in fact Miredkitty’s own recipe.   It has been tweaked by so many good cooks they have come up with a ton of wonderful savory and sweet variations.

I took the basic almond flour thins recipe, doubled it, omitted the Splenda and then added cheese and one of my favorite seasoning combinations to come up with a spicy little snack cracker reminiscent of Cheez-its or Pepperidge Farm Goldfish.  These are very thin and VERY crispy if you allow them to brown a bit!  They are good alone or they are delicious with soup! You can eat five of these crackers for under 2 net carbs!!   My kind of cracker!  These are not suitable until you get to the nuts and seeds rung of the Atkins OWL ladder.

VARIATION:  For an even cheesier taste, you can add 2 T. Nutritional Yeast to the dry ingredients when mixing the dough. 🙂

You can have many more delicious cracker and snack recipes to serve your guests with your very own copy of LOW CARBING AMONG FRIENDS, a collection of recipes by International author Jennifer Eloff and some other VERY talented low-carb  cooks, including George Stella, well-known to the low-carb community. Open the link to see a lovely sampling of what awaits you in these cookbooks.  You can order the 5-volume set or individual volumes at Amazon or here.

INGREDIENTS:

2 c. almond flour

2 egg whites from large eggs

¼ tsp. onion powder

1/8-¼ tsp. cayenne pepper (optional)

1/8 tsp. chili powder

1 c. grated Cheddar cheese (more if you want them cheesier)

¼ tsp. salt (optional)

DIRECTIONS:  Preheat oven to 325º. Cut parchment paper to fit exactly the bottom of an 11″ x 16½” sheet pan.  Just set the paper on your kitchen counter for now.  Mix almond flour and seasonings in a bowl.  Add egg whites and stir with a fork.  Add cheese and continue stirring until it forms a moist dough.  Spoon (or crumble with your hands) the dough evenly onto parchment working from the center out. Cover the dough blobs with a sprayed/oiled sheet of waxed paper the same size.  Using a rolling pin, roll dough into a single, smooth rectangular sheet of dough the size of the parchment.  Be careful to not let the dough exceed the piece of parchment paper. If it does, put those bits back into the sheet and roll smooth again.  You definitely want this dough to go all the way to the edges of the parchment paper so the crackers will be thin enough to be crisp.

Slowly and carefully lift off the waxed paper.  Use the tip of a pointed knife to lift up two corners and with your hands, applying tension to keep the sheet stiff, carefully lift parchment, dough and all onto the baking sheet.  If you cut it the right size, it should sit right down on the bottom nicely.  Using your sharp knife, carefully (and gently since the dough is fragile) score the dough into cracker shapes (8 x 10, making 80 crackers total).  Pop into your preheated 325º oven and bake for about 10-11 minutes or until lightly browned.  The outer rows brown faster, so you will likely need to remove outer rows as soon as they are browned so those don’t get over-browned while  the center ones finish cooking.  Cool a few minutes and separate into separate crackers along your score lines.  Store in an airtight container or ziploc bag.  NOTE:  If these lose their crispness on day 2 or 3 (due to high oil content of cheddar cheese) re-crisp on a baking sheet in a 325º in the oven for about 10 minutes.

NUTRITIONAL INFO:  Makes 80 crackers, each cracker contains: (using 1 c. cheese only)

23.5 calories, 1.98 g  fat, .64 g  carbs, .3 g  fiber, .34 g  NET CARBS, 1.12 g  protein, 20.4 mg sodium

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img_5513 These are the cheese crackers I like to make when I’m out of fresh jalapenos as well as those pickled in a jar.  They get nice and crispy if browned properly.  I ALWAYS have Monterrey Jack cheese in the house, so here’s my short-cut method of making my Jack Snacks of Facebook fame from millions of shares.  The pepper taste isn’t so strong in these, but they make a nice snack or dipping cracker for other things like bean dip or guacamole.  These are suitable for all phases of Atkins, Ketogenic diets and Primal followers if you do the occasional dairy.  These are clearly not suited for a Paleo diet.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: By personal choice I do not accept payment for this book promotion. I promote them because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

5 slices Monterrey Jack Pepper cheese (5 oz.)

Parchment paper (DO NOT use waxed paper!)

DIRECTIONS:  Preheat oven to 350º.  Using a large knife, cut the four slices of cheese into for smaller squares.  Place them on a baking sheet lined with parchment paper.  Again, DO NOT USE WAXED PAPER or you will ruin these.  The wax and cheese melt together and bond. Waxed paper is not to be cooked with.  Pop pan into 350º oven for about 12-15 minutes (check them often, as ovens vary).

Allow them to cool completely on the pan before attempting to remove with the tip of your knife.  Serve alone or with your favorite dips and ENJOY!

NUTRITIONAL INFO:  Makes 20 cheese crisps, each one contains:

27.5 calories, 2.25 g fat, 0.19 g carbs, 0.0 g fiber, 0.19 g NET CARBS, 50 mg sodium

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Einkorn Crackers

Einkorn Crackers

I wanted to see what a little Einkorn flour would do for my best cracker recipe and it definitely makes them crisper.  I also slightly reduced the flax meal and omitted the arrowroot powder totally.   They are still as delicious as ever but a bit crisper in my opinion and my husband’s opinion.  The jockeying around of ingredients from the inspiration cracker (.64 g net carbs) has maintained a .66 g net carb count per cracker.   NOT BAD!  So the “expense” of adding a little Einkorn to this recipe was not detrimental to the stats at all really.  These are clearly not suitable until the grains level of the Atkins Phase 2 OWL carb reintroduction ladder.  FYI:  I order my Einkorn flour from Jovial Foods.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2 c. almond four, lightly packed

1 c. Einkorn flour

½ c. flax meal

2 tsp. baking powder

1 tsp. salt

1 tsp. onion powder

2 tsp. coarse black pepper

2 T. oat fiber

¼ c. grated Parmesan cheese

3/4 c. tap water

2 T. olive oil

DIRECTIONS:  Line two 11×17 sheet pans with parchment, cut to fit.  I use plastic food-service gloves to press dough into pans.  You can use a third sheet of parchment if you don’t have any or a plastic sandwich bag on your hands.  Preheat oven to 350º.

Stir warm water and olive oil together in a small bowl.  In a large bowl, measure out all the dry ingredients and stir with a fork.  Add the water and oil mixture and stir well with fork to moisten the dough.  It will be clumpy and crumbly.   Divide the dough roughly into two portions and using hands crumble half the dough over each pan.  Press or roll the dough all the way to the edges.  It will seem like it won’t be enough to get it all the way to the edges, but until you do, they aren’t thin enough. Trust me, the dough WILL go to the edges of the pans with effort. With a long-bladed knife, score pressed dough gently into rows of 6 x 8 crackers, or 48 in a pan).  Lift the knife blade slowly to avoid messing up the crackers.  Pop into 350º oven for about 18-20 minutes. Ovens vary.  You don’t want to brown them too much.  I even take out individual crackers early if they are getting too brown.  The ones around the edges brown much faster.  Remove the pans and cool.  Separate into crackers with the same knife you scored them with.   These crisp crackers are better when they are 100% cool, even better on day two.

NUTRITIONAL INFO:     Makes 96 crackers, each contains:

20.1 calories

16.8 g  fat

1.19 g  carbs, .53 g  fiber, .66 g  NET CARBS

.75 g  protein

24.6 mg sodium

 

 

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Almond-Arrowroot Crackers

I recently came across a Crispy & Flaky Gluten-Free Thin (Pizza) Crust recipe by Brittany Angell on RealSustenance.com that looked intriguing.  I already have a pizza crust I’m very happy with.  But when she described how crispy it was, I decided to adapt it and create what has become the BEST cracker recipe!  Her recipe has no egg, and that’s what originally caught my eye.  I’m just not fond of eggs in crackers.  So I began to tinker around with her recipe and just see what I ended up with!   I couldn’t be happier!  The final result was so good, I’ve now made this recipe dozens of times and these tasty, crisp crackers blow all my other cracker recipes right out of the water!  Even my non-low-carb husband likes these things!  I think the magic here is the arrowroot and oat fiber, so I don’t recommend omitting or substituting for those two ingredients lest you end up with a totally different result.

Let me say up front, my method for making the crackers does not read at all like the original recipe, but it sure produces a crisp cracker that STAYS crisp for days and days!   I changed amounts of come ingredients, added a couple things and definitely spiced them up a bit!  Those changes and additions are noted below in blue, including the oven temperature.  I also added a bit of oat fiber for a flour-y flavor, crunch and fiber.

This recipe is not suitable for Induction due to the oat fiber and arrowroot flour.  It isn’t suitable for Primal-Paleo unless you omit the oat fiber and cheese.  This is a really BIG recipe that makes two full sheet pans of 48 crackers each.  Half the recipe if you do not want that many (tasting them will change your mind next time 🙂 ).  That said, they do keep well and stay crisp in a loose-lidded ceramic canister on my counter for 2 weeks or so.  That’s much better than any of my other cracker recipes keep for me.

I look forward to trying the inspiration pizza crust recipe as a pizza crust, with no changes one day, just to see how it is as a pizza crust.  I’m thinking this recipe has some very exciting dessert potential as well.  🙂

You can also make round crackers that are slightly thicker but just as crisp.  Using 1 level tsp. dough per round cracker, I only got 66 round crackers.  I show numbers below for the round version also.

Round version made in silicone muffin molds/liners

Round version made in silicone muffin molds/liners

Many more cracker and snack recipes can be at your fingertips, with your very own set of Jennifer Eloff’s latest cookbooks Low Carbing Among Friends.   Check out their Facebook page for a sampling of many of the recipes in this 5-volume set authored by international author Jennifer Eloff, George Stella and a group of some of the most popular, low-carb food bloggers on the internet!  You can order from Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not receive remuneration for this promotion nor for the inclusion of my recipes therein.  I promote them because they are GREAT cookbooks!

VARIATION:   Omit the black pepper and add 1-2 T. of my 8-Seed Spice blend instead.

INGREDIENTS:

3 c. lightly packed almond flour (weighed out it was 11 oz. (311.8 grams)

4 T. arrowroot flour/powder

2/3 c. flax meal (I use a 50:50 mix of dark & golden)

2 tsp. baking powder

1 tsp. sea salt

1 T. onion powder

1-2 tsp. coarsely ground black pepper (I use 2 tsp.)

2 T. oat fiber  (omit for gluten-free version)

¼ c. grated Parmesan Cheese

3/4 c. warm tap water

2 T. extra virgin olive oil

DIRECTIONS:  Line two large sheet pans (mine are 11½ x 17) with parchment.  I use plastic gloves to press crackers into my pans, or sometimes I cut a third piece or parchment, lay it on top and roll out the dough that way, using my gloved fingers to finish off the edges evenly.  The key is to get the cracker dough thin and even in the pan.  Thicker areas  don’t cook well; thinner areas will burn quickly.

Preheat oven to 350º.  Stir the warm water and olive oil together in a small glass to mix well.  Measure out all the dry ingredients in a large bowl.   Stir well with a fork.  Add the water-oil mixture to the dry ingredients and blend with the fork to form a solid ball of dough.  I form the dough right in the bowl into in a log shape and cut in half to divide it equally.  Crumble half the mixture onto each parchment-lined pan.  Roll the dough or, wearing plastic gloves, press the dough in the first pan evenly and all the way to the edges.  It will be very thin, and I always think it isn’t going to make it, but half the dough WILL reach the edge of the pan.  I like to roll the surface with a straight-sided glass I own.  If rolling with a rolling pin or straight glass, cover crumbles with parchment and roll as evenly as possible all the way to the edges of the pan.  You’ll likely have to finish the edges with your fingers (use a piece of plastic wrap if need be).  With a large chef’s knife, score the rolled dough into rows of crackers 6 x 8 (48 crackers).  Repeat this process with the second pan of crackers.

To make round crackers, use silicone muffin pans or silicone cupcake liners.  You can also use paper liners in a metal muffin pan.  Measure 1 level teaspoon of dough into each mold and press down evenly with a your fingers (I use plastic glove to do this to avoid dough sticking to me). Set silicone muffin pans and/or molds onto metal sheet pans for support. Pop the pans into the preheated 350º oven and bake for for about 20-22 minutes.  Ovens vary, so start watching them at 18 minutes.  Do not over brown!  I recommend removing those around the edges as soon as they begin to brown and those on the outside are inclined to burn. When all have browned, remove, cool 1-2 minutes, re-score with the chef’s knife and then let them cool completely before eating.  These are not tasty hot in my opinion.  The flavor develops when they have cooled.

Break apart and enjoy plain, with butter, cheese spreads (I’m addicted to them with chive & onion cream cheese) or your favorite hard cheeses and meats!  Store remainders in a plastic zip bag or any canister of your choosing.  I just use a ceramic cookie jar on my counter.  These stay crisp for around 2 weeks.  Mine get eaten within 2 weeks, so I honestly don’t know if they would keep longer or not.  🙂

NUTRITIONAL INFO:    Makes 96 square crackers, each cracker contains:

28.4 calories, 2.38 g  fat, 1.32 g  carbs, 0.68 g  fiber, 0.64 g  NET CARBS, 0.97 g  protein, 37 mg sodium

NOTE:  If you make round crackers pressed into silicone muffin molds/cups you will only get 66 crackers, using 1 level tsp. dough per cracker.  Each round crackers will contain 41.3 calories, 3.46 g  fat, 1.91 g  carbs, 0.98 g  fiber, 0.93 g  net carbs, 1.41 g protein and 54 mg sodium

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Sour Cream & Onion Crackers

Sour Cream & Onion Crackers

I decided to try my hand at a sour cream and onion cracker today.  I used the Almond Thins recipe on Low Carb Friends forums as my base.  This versatile cracker recipe has been tweaked and cooked so many different ways and seems to consistently cook up well for everyone that tries it. I doubled the amount of almond flour and substituted sour cream for the egg whites. I also added a bit of oat fiber for taste and also a bit of flax meal.  I cooked these at 250º rather than my usual 350º for crackers.  So glad I did, as these aren’t very good if overbrowned. My crackers came out GREAT!  They’re delicious by themselves, but you could eat them with cheese as well.  Definitely a keeper for us, this little cracker.

When baking these crackers, DO NOT over brown or they will lose a lot of the subtle onion flavor and just taste like toasted (or scorched) almonds.  For this reason, do not be tempted to cook them at a higher temperature.   TIP:  The thinner you can roll them out the crisper they will bake up for you.  If you roll your out thinner into a rectangle larger than an 8″x14″ rectangle, reduce the cooking time as I’m sure it will take maybe 10 minutes less for thinner crackers.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:  

2 c. almond flour

1 T. oat fiber (not the same thing as oat bran or oat flour)

1 T. golden flax meal (optional but calculated below)

½ tsp. sea salt

2 tsp. onion powder

¼ c. finely minced chives or green onion tops

¼ c. sour cream (add 1-2 tsp. more only if you can’t form a nice dough after few minutes)

DIRECTIONS:  Cut parchment about 10″x16″ and place on cookie sheet.  Set aside until you are ready to form crackers.  Preheat oven to 250º.  No, that isn’t a typo, you want a slow oven for these as you DO NOT want them overbrowned.  Measure all dry ingredients into a medium mixing bowl.  Stir with a fork to blend.  Add sour cream and keep stirring with your fork, blending int he sour cream evenly, stirring until the loose meal begins to form a unified mass of dough.  It won’t clump into a single ball of dough, but all loose particles should adhere in large clumps of dough.

Place all the clumps of dough evenly onto parchment covered pan.  Either using plastic gloves or baggie “gloves (or cover dough with waxed paper or more parchment,  press or roll dough into a rectangle about 8″x 14” (roughly the size of a legal sheet of paper).  TIP: I hold a wide-bladed knife along the edges to press the dough up against and still keep the edges very straight.  Score dough lightly with a sharp thin knife into 45 crackers (9×5).  Pop into preheated 250º oven and bake for 50 minutes.  I have you check here because ovens do vary and you don’t want to over brown these.  They will likely not be brown at all.  Mine weren’t at this point, but appeared to be fully done through.  I baked for 10 minutes more to a  slightly brown stage.   The crackers at the corners of the sheet browned a little more, which is how I discovered you do not want to overcook these.   They just don’t taste as good.  Remove pan from oven and press sharp knife along score lines to separate the crackers.  Fully cool before eating as they get crisper as they cool off.  Store in an air-tight container.

NUTRITIONAL INFO:   Entire recipe contains 1488 calories, 130 g fat, 62.4 g  carbs, 31.7 g  fiber, 30.7 g  NET CARBS, 52.4 g  protein.  Divide by the number of crackers you get for your per cracker stats.  I get 45 crackers, therefore 1/45th (each cracker) would contain:

33 calories

2.9 g  fat

1.39 g  carbs, .7 g  fiber, .69 g  NET CARBS

1.16 g  protein

28.64 mg sodium

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I came across a cracker recipe on Food Lover’s Kitchen website recently that I wanted to try:  http://beta.primal-palate.com/recipe/herb-crackers/.    I baked them first as written and didn’t care for the oregano or the cumin in them.  They were also way, way too salty for us.  Flax itself carries a sodium load and I rarely have to add salt to anything made with flax.  Texture was overall very good for these crackers.  Brittle and crisp, especially the browner crackers that were around the outer edges of the pan. But even those in the center of the pan were pretty crisp.

I decided to bake a second batch, majorly reducing the salt and substituting finely chopped dried rosemary for the oregano and cumin.  VOILA! Those were magical for MY palate.  Not too salty either.  I’m very pleased these will stay crisp all week long just in a ziploc bag on the counter!

Today, I baked them a third time, again leaving out the herbs and spices, just using the onion powder and less garlic powder, allowing the black pepper flavor to really come through.  I REALLY think this will be a more versatile, more neutral low-carb cracker for me, that will not “conflict” with spices in soups and entrees I might be having them with.  I’ve baked so many different cracker recipes that mix almond flour and flax meal, but this ratio on those two key ingredients is JUST RIGHT!  I can see this recipe is going to be one I have again and again (I’ve already baked it 3 times in two weeks!!).   I’m so glad my non-low-carb, non-paleo husband likes these also!  So my sincere thanks to Primal Palate for sharing this basic recipe.  These crackers, excellent with cheese, butter, soup or whatever, are suitable for Paleo, Primal and are suitable for Atkins diners once you reach the OWL (on-going Weight Loss) phase.

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

2 tsp. coarse black pepper (this is the magical ingredient that makes these so good)

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, just onion powder, just garlic powder, onion powder and cayenne, onion powder and smoky chipotle powder and any combination of these things that suits your fancy.  I’m looking forward to trying out all these possibilities over time.   🙂

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 bag at room temperature.

NUTRITIONAL INFO:   Makes 48 crackers, each cracker contains:

33.2 calories

2.84 g  fat

1.37 g  carbs, .93 g  fiber, .44 g  NET CARBS

1.1 g  protein

15.2 mg sodium

23.3 mg potassium

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