It has been a year since I posted a recipe for Golden Flax Crackers. Here is the newest version as it has evolved in the meantime.
Flax, Sunflower, Cheddar crackers
1 cup chopped sunflower seeds, (roasted, unsalted) 3 carbs
1 cup golden flax meal 0 carbs
1/2 cup (or more) shredded old cheddar cheese 0 carbs
almost 1/2 cup water
Preheat oven to 425.
Chop seeds with S blade of food processor. Mix flax and seeds in a bowl. Add cheese and fluff up to coat cheese with dry ingredients so it doesn't clump together. Add water bit by bit, stirring each time. Don't let it get too wet or it will burn, just enough water to make a dough. Line a 12” x 17” cookie sheet with parchment paper. Put half the dough towards one end of cookie sheet. Cover with another piece of parchment and squish down, then roll flat. Get it into the corners and all the way to the edges. Try to get it even thickness, not thin at the edge and thick in the middle. Then do the other half, blending the two halves together in the middle. When it's all nice and thin and even, score with a sharp knife into large crackers. I do 3x4 which makes 12 crackers about 4x4 inches.
Bake 10 minutes at 425. Cut the score marks again to separate, and cool on wire rack. Store in airtight container, separating layers with paper towels.
3 carbs for 12 large crackers
VERY IMPORTANT: These crackers are wonderful right out of the oven, once they are cool. After that they go a bit less crispy so, right before eating, I pop them in the toaster for 1 minute and 15 sec to crisp them up again. I use them instead of bread for open-face sandwiches, and I like them better than OMM or wraps. I love the toasty flavour and crispy texture, and find them much more palatable than GG! Also much lower carbs than GG, if you can find the right seeds.
