|12-04-2007, 05:57 PM||#1|
Major LCF Poster!
Join Date: Aug 2006
WOE: A way of my own
Start Date: June 2006
TNT Cracker recipe that will hold up for dipping?
My work is having a holiday party Next week and we are all supposed to bring food/snacks.
A co-worker asked me to bring a cheeseball, but Id like some LC crackers to take along so that I can eat some of the cheeseball.
Can anyone recommend a good TNT cracker recipe that will hold up well enough to use for dipping and I can spread the cheeseball onto?
Thanks in advance, for any recommendations!
|12-04-2007, 07:56 PM||#2|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS always, with JUDDD
Start Date: May 2003
Try the Almond Thins - I believe the recipe is in the Recipes Sticky at the top of this forum. They are unbelievably good and one of the VERY few things I have portion control problems with!
|12-04-2007, 08:59 PM||#3|
Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
WOE: Low Carb Diabetic Plan
Start Date: August 2005
I made some Sat. Sun. and Mon.
They came out wonderful. I did some plain butter crackers and
did the onion, garlic savory crackers. Here's the recipe I used from Linda Sue.
Although it was mentioned that these were tender. They turned out tough
enough to spread cream cheese on. I had no breakage.
I made savory for Sun. and Mon, Today I just did buttery. I do love these.
They are in Mason jars in the freezer for the holidays.
Low Carb Crackers Buttery Sesame
BUTTERY SESAME CRACKERS
3 ounces almond flour, 3/4 cup
2 teaspoons granular Splenda
1 egg white
½ tsp. salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
3 teaspoons untoasted sesame seeds
2 tablespoons butter, softened (if you use salt, use salt free butter)
Mix all of the ingredients well in a small bowl. Chill the dough about 30 minutes. Drop the dough by 1/4 teaspoons onto a parchment-lined 12x17" baking sheet making 24 little piles leaving at least an inch between them. Pick the pieces of dough up one at a time and very gently roll into balls. Cover the dough with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped. Prick them with a fork.
Bake at 325º for 17-20 minutes, or until golden brown. Cool and store in an airtight container at room temperature or freeze for longer storage.
Makes 24 crackers
Can be frozen
Per Cracker: 32 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
These come out crisp but tender, and may be a little fragile for dipping. I think they would be nice with soup, topped with cheese or something gently spread on them. These turn out nearly double the size of the Sesame Almond Crackers for the same carb count.
I think that any kind of food can with a 1/8" rim will work for pressing the dough, but you may get somewhat of a ring pattern on your crackers. A baking powder can just happens to be smooth on the bottom, unlike a vegetable can, and is also small enough to fit between the crackers on the baking sheet. If you must use a larger can, you may have to bake them on two sheets and leave more space between them.
BARBOS LOWCARB kITCHEN