Garlic & Herb Flax Crackers

This garlic and herb version of the flax crackers has a lovely but subtle flavor that makes it perfect for a wide variety of dip and cheese options.

Makes about 120 crackers

• 1 cup milled flax
• ½ cup grated Parmesan cheese
• 2 tsp fresh oregano
• 2 tsp garlic powder
• 2 tsp dried onion flakes
• ½ tsp black pepper
• ½ tsp kosher salt
• 2 eggs

Preheat oven to 350 degrees (F). Add all of the ingredients except the eggs to a medium
bowl and 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. 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: 86 calories, 5g fat, 1g net carbs, 5g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Herb

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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

Tomato

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Rosemary & Sea Salt Flax Crackers

When I went low carb I really missed crackers! I could eat all the cheese I wanted, but
what was the point without a delicious, crunchy cracker to put it on? As you can see, my
cheese & crackers have been reunited and plan to live skinnily ever after. The end.

Makes about 120 crackers

• 1 cup milled flax meal
• 1/2 cup grated Parmesan cheese
• 1 Tsp minced fresh rosemary
• 2 eggs
• Sea salt or kosher salt for sprinkling

Preheat oven to 350 degrees (F). Add the flax meal, Parmesan and rosemary 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 info. for 12 crackers: 85 calories, 6g fat, .4g net carbs, 5g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

Sea Salt

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