Video:How to Make Flax Seed Crackerswith Aubrey Franchell
Flax seed crackers flavored with garlic and parmesan are a delicious low-carb treat. Learn how to make easy, tasty flax seed crackers.See Transcript
Transcript:How to Make Flax Seed Crackers
Hi I'm Aubrey for About.com. Today I'll show you an easy to make and nutritious garlic parmesan flax seed crackers, using a recipe is from LowCarbDiets.About.com. These are a great high-fiber, crunchy, nutritious, and tasty snack good with dips, spreads, or plain.
Ingredients for the Flax Seed Crackers
For this recipe you will need:
- 1 cup flax seed meal
- 1/3 cup Parmesan cheese, grated
- 1-1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1-1/2 cup of water
Make and Spread the Dough for the Flax Seed Crackers
To begin, preheat your oven to 400. Now, go ahead and mix all ingredients together: add the flax seed meal to a mixing bowl, then the grated parmesan, garlic powder, salt and water. Blend these ingredients together.
You need sheet pan, I cover mine with a silicone mat, you could also use a sheet of greased parchment paper. Spoon the mixture onto the pan. Cover the mixture with a piece of parchment or waxed paper. Even out it out to about an 1/8th inch. I like to use a rolling pin, however you can use a straight edge like a ruler, or even wine bottle. The important thing is to make sure the dough isn't too thin around the edges or that part will overcook before the center firms up.
Bake the Flax Seed Crackers
After you spread the mixture out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up. Bake at 400 for about 15-18 minutes or until the center is no longer soft. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely -- it will continue to crisp up. When it's had a chance to cool, go ahead and break it into pieces. The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.
Thank you for watching. For more information, visit LowCarbDiets.About.com.