Feeds:
Posts
Comments

Archive for the ‘Crackers’ Category

Spicy Cheese Thins

Spicy Cheese ThinsThis recipe is a variation of an Almond Thin cracker recipe posted on the now closed 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 (½ c. more if you want them even 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

Advertisements

Read Full Post »

I made some delicious “Melba Toast®” today from a loaf of Maria Emerich’s Amazing Bread (slightly modified).  Given the moisture level of the interior of this bread, I wasn’t sure it would work………………… BUT IT DID!   I used these crisp cracker-like toasts to serve the leftover Smoked Steelhead Trout Spread I whipped up yesterday for lunch.  They were a delicious vehicle for the spread!  My husband was out of town yesterday and didn’t get to taste my delicious spread.  My husband loves Melba Toast® and said these were almost as crisp and tastier than the original!  And the spread was a hit, too!  Can’t wait to try these melba toasts with marmalade in the morning!  This recipe is not suitable (with my modifications) until you are nearing goal weight at the final grains rung of the carb-ladder of Phase 2.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Early orders can be delivered by Thanksgiving.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site.

INGREDIENTS:  (my 2 minor changes to Maria’s recipe in blue)

1 tsp. dry yeast + ½ tsp. real sugar dissolved in:

¼ c. warm water

3 c. almond flour

½ c. Einkorn flour

10 T. psyllium husk powder

4 tsp. baking powder

1 tsp. salt

5 T. apple cider vinegar

6 egg whites, beaten in a bowl with a whisk until frothy

1½ c. boiling water

DIRECTIONS:   Preheat oven to 350º.  You’ll need to first bake the loaf of bread these are made from (unless you already have a loaf baked and ready).  Lightly oil the ends of an 8×4″ loaf pan.  Lay a sheet of parchment (cut to fit) into the bottom that rolls up the long sides of the pan.

In a small bowl, dissolve the yeast in the ¼ c. warm water with the sugar.  Let it sit on your counter while you measure out your other ingredients.

In a medium mixing bowl, measure out all listed dry ingredients.  Stir well to make sure they are uniformly mixed.  Into the yeast/water mixture, add the beaten egg whites and cider vinegar.  Stir well to blend.  Now add the egg mixture to the dry ingredients bowl and stir a few times.  All at once,  pour the boiling water over the mixture and stir quickly and briskly with a fork to pull it together into a contiguous ball of dough.  Switching to a rubber spatula, scrap the sides of the bowl down to get all of the dough.  Spoon the dough into your oiled/papered pan.  Pop into 350º oven for about 1 hour.  Check often after 50 minutes as ovens vary.  When toothpick stuck into center comes out dry and clean, it’s done.  Remove and chill in the refrigerator for at least a couple hours overnight before proceeding.

Preheat oven to 350º.  When the loaf of bread is completely chilled, remove from refrigerator and slice into 40 very thin slices ½cm or 3/16″ thick.  Lay them on a parchment-lined baking sheet.  Pop pan into oven and bake on first side for about 15-20 minutes (again, ovens vary, so keep an eye out on these so as not to over brown).  Remove from oven, turn each toast over and pop back into oven for about another 10 minutes only.  When you are satisfied they have dried out and are lightly browned, remove them and cool.  Serve as is with your favorite jams, jellies.  They will likely lose their crunchiness when stored, but just reheat on low oven setting (300º) awhile, or make fewer of them for immediate consumption.

NOTE:  *For party spreads and cheese balls, you might prefer a smaller, cracker shape.  Just cut the “toasts” in half before baking.  

NUTRITIONAL INFO:  Makes 40 “Melba Toasts”, each contains:

57 cals, 3.86g fat, 4.77g carbs, 2.62g fiber, 2.15g NET CARBS, 2.4g protein, 118mg sodium

  • If cut in halves, recipe makes 80 square crackers with 1.07 net carbs per cracker.

 

Read Full Post »

Click to enlarge

UPDATE:  I have concluded I must have sliced these just perfectly the first time, as on subsezuent fryings, many did not stay crisp after cooling.  If you don’t get them VERY brown (just short of burned), slice them incredibly thin up front and also  eat them right out of the grease, they are inclined to soften up in the centers.  Only those sliced so thin you can almost read a book through the jicama slices will get/stay crisp.  Since that kind of thin uniformity is nigh on to impossible with anything short of a professional slicer or quality mandolin (neither of which do I own, as can both can be very dangerous to use) you may want to wait until you can get a mandolin.

These crispy little chips came out extremely close to the flavor of commercial BBQ potato chips!   We LOVED them!  So crisp, too.  The natural sweet edge in this vegetable lends itself to BBQ flavoring, as the commercial chips actually have unhealthy sugar added to their spice seasoning.  And best of all, these little snack chips are an Atkins Induction friendly recipe.  The dehydrated tomato powder I use is Goya brand in the Mexican section of your grocery store.  They make it in tiny cubes and blocks.  Of course, you can omit the spice blend for plain “Potato” Chips.  I also have a Nacho Cheese “Corn” Chip recipe you might like.

I have often wondered if you could deep fry jicama.  Honestly I just didn’t believe you could hide the sweet quality jicama has, which is actually a plus for BBQ seasoning here.  I also didn’t think I could ever slice it thin enough to work for something like this.  Well, I recently bought a little folding Rival slicer and it slices jicama VERY thin, but I do believe a mandolin would slice them even thinner.   These are delicious with burgers or by themselves!

These can also be made plain and those taste like real potato chips to me!   At 8 net carbs for this entire batch not bad all in all.  The plain ones even hold up to sour cream and yogurt dips.

For more delicious crackers, chips and snacks, you really should visit the LOW CARBING AMONG FRIENDS Facebook page and see what a marvelous collection of recipes are in these best-selling cookbooks.  International author Jennifer Eloff has collaborated with several other talented low carb cooks, including George Stella, well-known to the low-carb community!  You can order individual volumes or the entire 5-volume set at Amazon or http://amongfriends.us/order.php.

INGREDIENTS:

6 oz. jicama, peeled

Oil of your choice 1″ deep or more for frying (1T. is calculated into nutritional info below as absorbed, but I suspect less than that is actually absorbed)

Dash sea salt

¼ tsp. my Seafood Spice Blend

1/8 tsp. dehydrated tomato powder (optional)

DIRECTIONS:  Mix seasoning (and the crumbled tomato powder if using) into a paper plate (I poured mine into an empty salt shaker I keep for such purposes).  Set some paper towels on old newspaper by your cook top for draining purposes.  Peel and slice the jicama VERY thin, 1/16″ or less or they will not get crisp when cooked.

I use a Rival slicer set on the thinnest setting, but a mandoline set thin would also work.  It will take a very adept slicer to get thin enough slices with a knife, cutting by hand.  My food processor doesn’t slice this thin with either of the 2 slicing blades I have, but maybe you have a thinner blade than I and will try that method.

Heat oil in a deep skillet or deep fryer over high heat.  Drop one slice of jicama in the oil for a test fry.  If it browns too fast or burns, turn the fire down a wee bit to lower oil temp.   Drop about 6-8 slices in the oil next so as not to crowd and cool off the oil.  The bottoms brown first, so keep flipping them during frying for the most even browning.  If any areas in the center are white, those areas will NOT be crispy! White areas will be tough/chewy and nothing like a potato chip.  If browned throughout, they will stay crisp even after they cool off, an impressive fact for such a moist vegetable.  As soon as they are brown, lift them out of oil with a slotted spoon onto awaiting paper towels. While still hot and oily, sprinkle with salt and the spice blend on both sides.  Fry in batches until finished.  These are delicious!

NUTRITIONAL INFO:   Makes about 20-25 chips.  The entire batch contains:

190 calories, 13.7 g  fat, 16.7 g carbs, 8.4 g  fiber, 8.3 NET CARBS  (for the entire batch), 1.3 g  protein, 196 mg sodium

 

Read Full Post »

Click to enlarge

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 My Homemade Montreal Steak seasoning instead of the black pepper.  I don’t recommend the commercial Montreal blend because the one time I used it out of desperation, the crackers came out too salty!

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 20-25 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 smoked 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

Read Full Post »

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

Read Full Post »

 

Pepper Jack Cheese CrispsThese 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 Monterey Jack cheese in the house, so here’s my short-cut method of making my Jack Snacks of Facebook fame with millions of shares.  The pepper taste isn’t too strong in these, so they are great by themselves or use for dipping dips.  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.

7 Years ago…on November-11th, 2011 the Low-Carbing Among Friends Facebook page announced our 1st Cookbook (Vol-1) which quickly became a National Best-seller. Now we’re announcing our team’s 10th volume!

Nov-11 2018, 7th Anniversary Edition!  Pre-order now, for Delivery by Thanksgiving (Limited 1st Printing)

 Low-Carbing Among Friends, 7th Anniversary Edition, Vol-10

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.  Pop into 350º oven for about 12-15 minutes (check 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

Read Full Post »

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

 

 

Read Full Post »

Older Posts »