Saturday, May 28, 2011

Low Carb Parmesan and Herb Crackers



I'm not a fan of store bought low carb crackers. They are normally hard as a rock or tasteless! I created this recipe using my low carb flour mix and added some flax and wheat germ. There is only 40 carbs in this entire recipe. It made about 50 crackers that were 1.5 inches square, that's about 0.8 carbs each, pretty good! I'm working on a cheddar cheese cracker recipe and I will post that one soon too. You can add whatever spices you like to this recipe. These are tender-crisp and very delicious!




Ingredients:
  • 1 cup of my low carb Low Carb Flour Mix
  • 2 tbls flax meal
  • 1/4 cup wheat germ (grind for a smoother texture)
  • 1/4 cup grated Parmesan cheese (pre-grated works best)
  • 3 tbls light tasting olive oil
  • 3-4 tbls water (I normally use 3)
  • 1 tsp sugar (optional)
  • 1 tsp dried Italian herb blend
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/2 tsp salt
  • 1/4 cup fresh grated Parmesan (optional)
  • salt to sprinkle on top

Preheat oven to 350 degrees. Combine low carb baking mix, flax, wheat germ, pre-grated parmesan, sugar and spices. Add 3 tablespoons of the water and  the oil, stir just to mix well, don't over work the dough. The dough should be a little crumbly, but if it seems too dry, add the 4th tablespoon of water. Roll out the dough on a piece of waxed paper to a thickness of about 1/16 inch or so, very thin. Invert dough onto a cookie sheet, preferably one with small vent holes in it. Sprinkle the top with salt, additional spices or fresh Parmesan cheese. Using a pizza wheel, cut into about 50 uniform pieces. Prick each cracker twice with the tines of a fork to keep them from bubbling. If you can pull the crackers apart without tearing them, do so, they bake more evenly. If not, place the cookie sheet into the oven and bake for 12-15 minutes, being careful not to over brown. Remove the crackers along the outside edge and separate the rest. Continue baking for another 3-5 minutes until golden brown. The crackers crisp up as they cool. If they aren't crisp enough for you, put them back into the oven for 2-3 more minutes, just keep a close eye on them. These crackers are very tender and probably not suited for thick dips, they may break. Making your own crackers is very simple, I hope you give it a try!





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