On a Low-Carb eating plan you are likely to miss bread and crackers and maybe crisps. I think this snack fits the bill as a replacement and its easy to make. It’s got crunch and flavour.
Flaxseeds are a valuable source of omega 3 fats and fibre. While flaxseed oil should not be heated because it can easily oxidize and lose too many of its valuable nutrients, it appears that heat does not have the same effect on whole flaxseeds. I also avoid heating ground flaxseeds.
Makes 10 servings (160g)
One serving 16g : Carb 1.8 Calories: 90
60g almond flour /ground almond
60g whole flax seeds/linseeds
40g Parmesan cheese, grated
1 teaspoon garlic powder (spice section)
1/2 teaspoon salt
10g sesame seeds
Preheat oven to 400 degrees F (200 degrees C).
Line a baking sheet with parchment paper and cut another section of parchment to fit on top of the tray again
Mix all the ingredients together in a bowl. You can use a mixer or your hands. Set aside until water is completely absorbed and the ‘dough’ holds together, 3 to 5 minutes.
Put dough on the prepared baking sheet and lay another piece of baking paper on top. Using a rolling pin (which hope fits between the long side of your flat baking tray, flatten the dough to fit the tray or to your desired thickness. Cut away uneven edges, put them on top in the middle of the tray and roll again until you get a fairly even rectangle of cracker.
Scatter the sesame seeds across the top
Score the dough with a knife to make indentations of where you will break the crackers apart.
Bake in the preheated oven for 15 minutes and then turn off the oven and cool the crackers in the oven. They begin to get crisper. Remove after 2o to 30 minutes and break them up and store them in an airtight container.