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Old 01-21-2011, 08:01 AM   #1
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SOS Best Low Carb Cracker

Today I would like to bake the best LC crackers.

There are so many to choose from. Which do you all
like as the best crispy cracker? I am not into a lot of
herbs, but really miss having that cracker for my tuna/
salmon, chicken and other spreads. I do the cheese
crisps but that isn't really a cracker.

Would appreciate your input.
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Old 01-21-2011, 08:21 AM   #2
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My best crispy cracker is just the simple microwave flax cracker. It just gets no easier.

If you want a little more effort, these are pretty wonderful: Your Lighter Side...: You cool little crackers

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Old 01-21-2011, 08:24 AM   #3
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Almond Thins are my favorite of them all. I can eat the whole dang panfull all by myself if I'm not careful!
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Old 01-21-2011, 08:34 AM   #4
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Cleo, I tried the flax cracker and didn't like it even though I love flax bread. Weird. Did you use regular flax or the golden one?
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Old 01-21-2011, 08:40 AM   #5
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I use (runs to grab the package) use just the standard Bob's Flax Seed meal, and it was pretty wonderful, but I also like the regular for the flax microwave crackers as well.
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Old 01-21-2011, 08:42 AM   #6
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My standby is to take Joseph's Lavash Bread, cut it into cracker size squares. Lay the squares on parchment or a coated paper plate, spray with Pam, sprinkle with salt and microwave for 1 minute and 10 seconds (depends on your microwave), or until crisp.

These are sturdy and can handle any dip, have no real flavor other than being crisp, so they do exactly what a normal cracker or chip should do, they just provide a crisp vehicle for the "real" food and don't interfere with the taste.

This has been a lifesaver for me.
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Old 01-21-2011, 08:53 AM   #7
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Barbo these 2 recipes are by far my usual favorites. I will add the walnut fig crackers cuz they are so pretty! I will post the original recipe but will add my tweaks since all of these call for almond flour and I'm allergic to almonds and flax. I will post this recipe here and come back in another post and give you the second one.

Walnut Crackers
(apologies but don't remember the online source of this recipe. :blush: )

1c Almond Meal (Grind almonds in food processor)
1c GF (Gluten Free) Flour of your choice (You can keep it super low glycemic by using a bean flour)
1 tsp Celtic Sea Salt
1/2c Walnuts, chopped (Grind in food processor until coarse meal)
1 Egg, whisked (You can use the egg replacement outlined below)
2 Tbsp Olive Oil

Preheat oven to 350*. Stir together dry ingredients. Whisk egg and oil together and add to dry ingredients. Mix well to combine. Let mixture sit for 15 minutes in the refrigerator for flours to fully develop and for dough to chill down to make rolling easier.

Roll out dough on silpat with plastic wrap placed over it. You can also divide into little balls and press each ball with a flat bottomed glass covered with plastic wrap. Get these thin - < 1/8" thickness. I like to get them as thin as a little over 1/16" thick. Cut dough with a knife or pizza cutter into 2" squares.

Bake 10-12 minutes until golden.

How to Replace Egg Using Flax Seed Meal?
For each egg to be replaced, blend in a blender/food processor 1 tablespoon flax seed with 1/4c water until the mixture is thick and creamy. You may also wish to add a little arrowroot or tapioca starch - just a tsp or two. (Pooti's note: these starches are not lc friendly but resistant cornstarch would sub well.)

Pooti's Subs for the Recipe:

To Replace the Gluten Free Mixture:
1/2c Carbquick, measure after sifting out granules
1/4c Garbanzo Bean Flour
1/4c Natural Flavor Whey Protein Isolate

To Replace the Almond Flour in the Mixture:
1/4c Sesame Seed Meal (measure after grinding in coffee grinder)
1/4c Pumpkin Seed Meal (measure after grinding in coffee grinder)
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Old 01-21-2011, 09:05 AM   #8
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The second recipe that we all really like is Dottie's Sunflower Seed Chia Crackers. Here is her original recipe and my tweaks since I also have to be careful with sunflower seeds:

Sunflower Chia Crackers
by Dottie at LCF
Makes about 36-48 crackers?

I was browsing some of my recipe files and came across a sunflower cracker (sorry don't know who wrote it).
I decided to add a little chia to it and cracked black pepper and they came out really nice!

Makes 24 crackers, info is for 6 crackers per serving:
1/2 cup Raw Unsalted Sunflower Seeds
1/4 cup Parmesan Cheese, Original
2 tbsp Tap Water (may need a little more)
1 tbsp Chia Seeds
1/4 tsp Ground Black Pepper

Pulse sunflower seeds and parmesan until it's a fine powder then add the chia seeds and fresh cracked pepper and mix lightly.
Add the water, 2T then pulse to form a dough, adding water 1tsp at a time if needed.
Once it forms a dough ball that is somewhat dry but holds together when you squeeze it, place it between 2 sheets of parchment paper and pat out or roll until it's uniformly thin and approx 7"-8" square. Score lightly into 24 crackers. (alternately, form into approx 24 small marble sized balls and press/pat flat on a sheet of parchment).
I use a convection toaster oven for this, baking time may vary with your individual model or oven:
Slide parchment onto a baking sheet and bake for approx 12 minutes or until cooked through.
Let cool completely then break along the score lines and store in the refrigerator.

Per serving (6 crackers or 1/4 of recipe) :
137 cals; 11.4g fat; 5.5g carbs; 3.4g fiber; 6.5g protein

*Notes: I may crack fresh pepper over the rolled dough next time and lightly press it in.
Sea salt on top might be nice as well.
Added thought: Bragg's Nutritional yeast has a cheesy flavor. Adding 1-2T might make these taste a bit more like a cheese snack cracker (and add a lot of nutrition).


Pooti's Crackers Inspired by Dottie's Sunflower Chia Crackers:
Makes about 36-48 Crackers

3/4c Nut Meal (1/2 Sesame Meal, 1/2 Pumpkin Seed Meal)
1/4c Parmesan Cheese (Green Can)
1-1/2 Tbsp Chia Meal (measure after grinding)
1/4 tsp Garlic Powder
1/4 tsp Dried Parsley
1/4 tsp Salt
Pepper
1 Egg, Whisked
1 Tbsp Olive Oil
1-2 Tbsp Water

Grind nuts in coffee grinder to flour consistency. Measure after grinding. Mix dry ingredients. Whisk olive oil and egg together and pour into dry ingredients. Add water 1 Tbsp at a time until mixture comes together and will stay formed when pressed into a ball in your palm.

Roll out on silpat or parchment with plastic wrap on the top of the dough. You can also roll into balls and press flat with the bottom of a flat glass covered in plastic wrap. Make thin for very crisp crackers or thicker for more of a flat bread.

Preheat oven to 325* Bake for 12-14minutes or until crisp and golden.
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Old 01-21-2011, 09:17 AM   #9
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Here's the Rosemary Fix Cracker recipe with my tweaks. This is an assertive cracker!!! LOL cuz of the fig and rosemary. The fig is high carb high glycemic but I only use 2 figs for the entire recipe and sliver them very thinly, so it doesn't add many carbs to the cracker. Again, I put my tweaks at the end of the recipe. No almonds for me.

Rosemary Fig Crackers
by Elana at Elanas Pantry

I was reading our local paper yesterday and saw an article on Rosemary Fig Crackers (glutenoid of course) and decided I had to make my own gluten-free version (or g-free, if you prefer).
These gluten free crackers are super easy to make and delicious as well. My husband gave me the thumbs up on them.

Rosemary Fig Crackers

1 ˝ cups blanched almond flour
˝ teaspoon celtic sea salt
1 teaspoon rosemary, minced
3-4 dried figs, chopped
1 egg
1 tablespoon olive oil

1. In a large mixing bowl, stir together almond flour, salt, rosemary and figs
2. Mix in egg and oil until well combined
3. Roll out dough between 2 sheets of parchment paper until ⅛ inch thick
4. Cut dough with a knife or pizza cutter into 2 inch squares
5. Bake at 350° for 10-12 minutes until golden brown
6. Cool and serve

Pooti's Tweaks and Notes:

These are beautiful crackers! It's important not to squish up the fig too much. You want to be able to see slivers of this in the cracker. Google Elana's Pantry and you will see this beautiful cracker!

To Replace Almond Flour in the recipe:
3/4c Low Carb Flour Mixture for Crackers (I mix up a bag of this mixture and keep it in the freezer to shake, scoop, and go! The ratios of the ingredients for this are below and you can multiply it to what quantity you want to keep - then simply scoop out 3/4c for the recipe. This mixture works well in many cracker recipes to replace almond meal.)

1/2c Carbquick, measure after sifting out granules
1/4c Garbanzo Bean Flour
1/4c Natural Flavor Whey Protein Isolate
3/4c Sesame-Pumpkin Seed Meal (I mix up 1:1 ratio mixture of these two meals and keep them in the freezer so I can scoop and go)
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Old 01-21-2011, 09:19 AM   #10
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Barbo,

I found that 1 egg whisked with 1-2 Tbsp Olive Oil and sometimes an addition 1 or 2 Tbsp of Water is a magical formula for getting crispy wheat thinnish style crackers. Very dense. Very crisp.

You can do any nut meals or flour mixtures and spices/herbs you can think of with it, so it's very versatile and forgiving. I make half batches of crackers all the time. Again, if you don't have a silpat or silpat knockoff or two they are well-worth the money! It makes rolling these things out a snap!
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Old 01-21-2011, 10:32 AM   #11
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I've never made a bad cracker, except the ones I didn't microwave long enough.

Personally, I see no need to get fancier than half and half almond meal and water, plus salt. pour it thinly in a silicone pan and microwave till crisp. slice with a sharp knife pretty much immediately after popping it out of the pan.

I find the only problem is the outside getting too done before the center. The smaller pan you use, for example miniature loaf pans, the less likely this is to happen. They bake so fast you can just do batch after batch of them if you need more crackers, but there is a lot to say for making only 6-8 small crackers at a time so there is no temptation to keep eating them beyond what you intended to.

sesame seeds on top are nice visually, but if you are using them to dip or for cheese, really not necessary at all.
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Old 01-21-2011, 06:50 PM   #12
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Here is another one to get you really confused.
I like all the ones above.And I like brazil nut crackers so yummy.
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Old 01-21-2011, 07:48 PM   #13
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You gals are great


Confused? who me?

Thanks everyone for your input.
After searching your recipes and Linda Sue's it came
to mind that the only ingredients I had handy were
Linda's Buttery Sesame Crackers which she gave five
***** stars. So I made those. OMG they are like the
almond/sesame "Ritz" of the LC world. Very very good.
Next time I will put in less salt.

I'll make Char's suggestion of almond crackers
and try some of your other suggestions. Right now I am
a wealthy woman with crackers in a tin in the freezer.
Tuna/salmon salad in the fridge for tomorrow.
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Old 01-21-2011, 09:18 PM   #14
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wow Barbo That's wonderful.Linda Sue's Buttererycrackers are the Bomb.


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Old 01-22-2011, 08:06 PM   #15
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http://www.lowcarbfriends.com/bbs/lo...-crackers.html
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Old 01-23-2011, 03:18 AM   #16
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Quote:
Originally Posted by pooticus View Post

Rosemary Fig Crackers
by Elana at Elanas Pantry

Those are my absolute favorite low carb cracker. I reduce it down to two figs as well.
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Old 01-23-2011, 05:45 AM   #17
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Gosh they are awesome and so pretty Pork Chop! I wish I could make her recipe as written and try it with the almond flour... We love them with hard salami and manchego cheese or goat cheese too.

Last edited by pooticus; 01-23-2011 at 05:46 AM..
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