Golden Flax High Fibre Crackers
Preheat oven to 400.
1 and 1/3 cups golden flaxmeal (0 carbs)
1/3 cup roasted, unsalted sunflower seeds, chopped (2 carbs)
1/3 cup roasted, unsalted pumpkin seeds, chopped (1.3 carbs)
approx ½ cup water
If I can’t find pumpkin seeds at the store then I use 2/3 cup sunflower seeds. I chop the seeds with the S blade of my food processor. Before I had a food processor I just put them in a plastic bag and hammered them with the bottom of a coffee mug.
Mix seeds and flax with ½ cup water and stir. Add a bit more water if necessary to make the mixture workable. Too much water will make it burn faster in the oven.
Spray cookie sheet with cooking spray. You can make individual crackers or 3-4 large ones. I take about a fourth of the batter, lay it out like a log on the cookie sheet, then working through a piece of parchment paper I squeeze it into a cylinder then squish it out flat to a large cracker. Then I use a glass jar as a rolling pin over the parchment paper to flatten it to a uniform thickness. Then I “gather” in the edges a bit with a spoon. If the edges thin out to paper-thin they will burn before the middle is cooked so I make it uniformly thin.
Bake 10 minutes. Cool. Break large crackers into pieces. Total for recipe 3.3 carbs.
The first time you make this watch your oven around 8 or 9 minutes in case they are getting really browned, depending on your oven.
