Sun-Dried Tomato & Olive Flax Crackers

This version of the flax crackers is bold flavored and goes great with an antipasti platter of hard cheeses, cured meats and of course, olives!

Makes about 120 crackers

• 1 cup milled flax
• ½ cup grated Parmesan cheese
• 2 tsp fresh thyme leaves
• 2 Tbl minced sun-dried tomatoes
• 2 Tbl minced kalamata olives
• 2 eggs
• Sea salt or kosher salt for sprinkling

Preheat oven to 350 degrees (F). Add the flax meal, Parmesan, thyme, sun-dried
tomatoes, and olives to a medium bowl. Stir until fully combined. Add the eggs and blend until a dough forms. Chill for about 5 minutes. Place a piece of parchment paper on your counter top. It should be about the same size as your cookie sheet. Put the chilled dough in the center of the parchment and cover with another piece of parchment paper of about the same size. Using a rolling pin, roll until the dough is about an 1/8 of an inch thick. Remove the top layer of parchment. Use a cookie cutter, or a pizza roller if you have one, and cut a grid of 1 inch squares. Be careful not to cut through the parchment. Lift the entire sheet of parchment and crackers onto your cookie sheet. Sprinkle with salt. Bake for at 350 degrees (F) for 10 - 12 minutes. If you want them nice and crisp, turn the oven off and remove the crackers for about 10 minutes until the oven cools down slightly. Then put the crackers back in while it is still warm and leave them in for about an hour. They will continue to dry out until super crispy. Serve with cheese or as a vehicle for your favorite low carb dips!

Approx. nutrition data for 12 crackers: 89 calories, 6g fat, 1g net carbs, 5g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny