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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Roasted Rosemary Almonds

Try any assortment of nuts and seeds you like. Almonds have 4.6g of sugar per 100g and 18g of carbs.

Ingredients:

• 1 1/2 cups raw almonds with skin on (can use other nuts like hazelnuts, cashews and macadamias)
• 1 Tbsp butter
• 1 Tbsp fresh rosemary, minced (use the whole sprig)
• 1 clove of garlic, minced
• salt and ground black pepper to taste
• 2 tsp Worcestershire or Tabasco sauce

Directions:
Preheat oven to 350° F
1. In a large nonstick skillet pan heated to medium, fry the rosemary and garlic in the butter or oil for 10 seconds until the aromas are released.
2. Add the almonds and seasoning, stirring quickly for about 1 min, making sure the almonds are coated well with the spice mix. If you want to use seeds, add them last.
3. Pour over the source again mixing quickly for about 1 min.
4. Place the nuts onto a baking tray and bake until the nut are toasted, about 5 to 10 mins.
*Serve immediately, or cool and place in an airtight container in the refrigerator for up to 2
days.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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