About
These crunchy flax crackers are rich with aromatic herbs and the subtle hint of parmesan. The recipe calls for mixed dried herbs, dried italian herbs are preferable if you can get them.
The recipe also calls for water to bind the dough. This needs to be hot water. You can add this a little at a time until you form a firm dough – it should not be sticky. Use as much water as needed to create your dough, or add extra almond flour if the mix is too wet and sticky.
These crackers are ideal for dipping, as a vehicle for your favorite low carb toppings, as an accompaniment to soups or salads or simply as a snack slathered in butter!
Ingredients
- ¾ cup ground flaxseed by purelife
- 2 tablespoon parmesan cheese
- ⅓ cup finely ground almond meal flour by bob's red mill
- 1 ½ tablespoon herb mix by 365
- 1 tablespoon olive oil
- ½ cup water
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Add the ground flaxseed, ground almonds, herbs and seasonings to a food processor. Blend together well on a high setting to combine.
- Reduce the food processor to a medium setting and add the olive oil. Then slowly pour in the hot water until a ball of dough forms.
- Preheat the oven to 380 degrees Fahrenheit and line a sheet pan with baking paper.
- Remove the dough from the food processor and transfer to the lined sheet pan. Roll the dough as thin as you can get it without tearing, and roughly shape into a rectangle.
- Taking a sharp knife, gently score down the length of the dough into even strips and across the width to give you your cracker outline.
- Transfer to the oven to bake for 18-25 minutes or until firm and crisp.
- Remove from the oven and leave to cool entirely in the tray before gently breaking apart along the pre-scored lines. Store in an airtight container until ready to serve.
Nutrition Facts
- Servings: 10
- Calories: 85.3kcal (per serving)
- Fat: 6.5g (per serving)
- Carbs: 3.8g (per serving)
- Protein: 3.0g (per serving)
