Garlic Parmesan Flax Seed Crackers - 6g of Effective Carbs, 35g Fibe
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From Laura Dolson, Your Guide to Low Carb Diets
A great high fiber, crunchy, nutritious, and tasty snack. Good
with dips, spreads, or plain.
1 cup flax seed meal
1/3 cup Parmesan cheese, grated
1 and 1/2 tsp garlic powder
1/2 tsp salt
1/2 cup water
Heat oven to 400 F.
1. Mix all ingredients together.
2. Spoon onto sheet pan which is covered with a silicon mat or
greased parchment paper.
3. Cover the mixture with a piece of parchment or waxed paper.
Even out the mixture to about 1/8 inch. I find a straight edge,
like a ruler, works well, though you can use a rolling pin or
wine bottle too. The important thing is not to let it be too
thin around the edges or that part will overcook before the
center firms up. So after you spread it out, go around the
edges with your finger and push the thin part inwards to even
it up.
4. Bake until the center is no longer soft, about 15-18 minutes.
If it starts to get more than a little brown around the edges,
remove from oven. Let cool completely - it will continue to crisp up.
5. Break into pieces.
The whole recipe is 6g of effective Carbs plus 35g of Fiber
February 7th, 2006 at 4:02 pm
This is in the "flax information and recipes" section of
the files as well as being previously posted…
Take care,
Gloria
Garlic Parmesan Flax Seed Crackers - 6g of Effective Carbs, 35g Fiber
From Laura Dolson, Your Guide to Low Carb Diets
A great high fiber, crunchy, nutritious, and tasty snack. Good
with dips, spreads, or plain.
1 cup flax seed meal
1/3 cup Parmesan cheese, grated
1 and 1/2 tsp garlic powder
1/2 tsp salt
1/2 cup water
Heat oven to 400 F.
1. Mix all ingredients together.
2. Spoon onto sheet pan which is covered with a silicon mat or
greased parchment paper.
3. Cover the mixture with a piece of parchment or waxed paper.
Even out the mixture to about 1/8 inch. I find a straight edge,
like a ruler, works well, though you can use a rolling pin or
wine bottle too. The important thing is not to let it be too
thin around the edges or that part will overcook before the
center firms up. So after you spread it out, go around the
edges with your finger and push the thin part inwards to even
it up.
4. Bake until the center is no longer soft, about 15-18 minutes.
If it starts to get more than a little brown around the edges,
remove from oven. Let cool completely - it will continue to crisp up.
5. Break into pieces.
The whole recipe is 6g of effective Carbs plus 35g of Fiber