Sunday, 17 February 2013

Flax Crackers

Second post of the day. Because I can.

Yeaaaah crackers. I got this idea because I always loved Melba Toast smothered in cream cheese. I used my flaxbread recipe the first time and later made some adjustments. I am pleased enough with the results to share.

Serving Size: I dunno, some x number of crackers. This recipe makes ~24 crackers
Nutritional Information per cracker: 50 cals, 2g of carbs & 2g of fiber (~0g net carbs), 4g of fat, 1g of protein

Prep Time: 5-10 mins
Cooking Time: 45-60 mins

Your Ingredients:

  • 1 cup of ground flaxseed (flaxmeal)
  • 3 large eggs
  • 1/4 cup of 100% parmesan cheese
  • choice spices (I used ~1 tsp of garlic salt)

Your Tools:

  • An 8 x 4 x 2.5 inch or 8.5 x 4.5 x 2.5 loaf pan
  • A 15.25 x 10.25 x .75 or larger cookie sheet
  • A fork, whisk, or mixer (though a mixer isn't really necessary)
  • A spatula
  • A cutting board and a bread knife
  • A medium - large mixing bowl
  • parchment paper

The Directions:

Step 1 -
Preheat the oven to 400F. Line loaf pan and cookie sheet with parchment paper. Lightly grease both.
Step 2 -
Put all your ingredients in a mixing bowl and mix with a fork (or similar tool).
Step 3 -
Dump the bread batter into the loaf pan and bake for 20 minutes at 400F.
Step 4 -
Don't let the bread cool too long. Take it out of the pan ASAP and transfer it directly to your cutting board. Slice the loaf thinly enough to make ~24 slices. Don't worry if the bread is still moist. It's going back into the oven.
Step 5 -
Transfer all your slices to the lined cookie sheet. Sprinkle with any extra seasoning you want. Put the bread in the oven and decrease the temp to about 325F. Bake for ~15-20 minutes and then flip all the slices, baking for another ~15-20 minutes. 
Step 6 -


Top with your favourite things and enjoy.
Finished Product

mmm cream cheese and dark chocolate chips
 
xo,
Jennifer

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