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-   -   Almond-Flax Crackers (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/784308-almond-flax-crackers.html)

buttoni 09-29-2012 12:40 PM

Almond-Flax Crackers
 
http://i217.photobucket.com/albums/c...utt/004-27.jpg
I have been tweaking a Paleo cracker recipe for a couple weeks now and have it down to what I think is my very best low-carb cracker to date. As you might suspect, it's a cross between the almond thins and the flax crackers we all love. Quite similar to the specialty hi-carb whole wheat crackers I bought years ago. The seasoning is just right on these for me now. I haven't really changed the base batter recipe much at all. My deletions simply allow the black pepper flavor to come through more. If I ever start eating cheese again, that might be a nice variation on these.

I came across this recipe on Food Loverís Kitchen (Primal Palate) website. the first time I baked them as written. But I didnít care for the oregano or cumin in them. They were also way, way too salty for us. Flax itself carries a sodium load and I rarely have to add salt to anything made with flax. Texture was overall very good for these crackers. Brittle and crisp, especially the browner crackers that were around the outer edges of the pan. But even those in the center of the pan were pretty crisp.

I decided to bake a second batch, majorly reducing the salt and substituting finely chopped dried rosemary for the oregano and cumin. Those were magical for MY palate. Not too salty and a WONDERFUL flavor with the rosemary, onion and black pepper. Great with cheese; great with butter. Iím very pleased these will stay crisp all week long just in a ziploc bag on the counter!

Today, I baked them a third time, again leaving out the herbs and just used the onion powder and less garlic powder, allowing the black pepper flavor to really come through. I REALLY think this will be a more versatile, more neutral low-carb cracker for me, that will not ďconflictĒ with spices in soups and entrees I might be having them with. Iíve baked so many different cracker recipes that mix almond flour and flax meal, but this ratio on those two key ingredients is JUST RIGHT! I can see this recipe is going to be one I have again and again (Iíve already baked it 3 times in two weeks!!). Iím so glad my non-low-carb, non-paleo husband likes these crackers also! So my sincere thanks to Primal Palate for sharing this basic recipe. These crackers, excellent with cheese, butter, soup or whatever, are suitable for Paleo, Primal and Atkins diners alike.

INGREDIENTS:

2 c. almond flour
1 c. flax meal (use golden if you want a lighter colored cracker)
2 tsp. onion powder
Ĺ tsp. garlic powder
ľ tsp. salt
2 tsp. coarse black pepper
2 T. Extra Virgin Olive Oil
2 eggs, beaten (or 3 egg whites if you prefer)

VARIATIONS: Any herb(s) you like along with onion and garlic powder, any combination of grated cheeses with or without onion/garlic powders, rosemary and onion powder, just onion powder, just garlic powder, onion powder and cayenne, onion powder and smoky chipotle powder and any combination of these things that suits your fancy. Iím looking forward to trying out all these possibilities over time. :)

DIRECTIONS: Preheat oven to 350ļ. Line a sided sheet pan with parchment. Mine is 11Ĺ x 17″. Measure all dry ingredients into a large mixing bowl. With a fork, beat in the two eggs and olive oil until the mixture is moist throughout. Crumble the dough evenly over the parchment lined pan. Then, using plastic gloves or baggies on your hands press the dough evenly into the pan, trying to achieve the same thickness throughout. If you have a straight sided glass, you can even roll the dough out for a smoother surface, but this isnít really necessary. This will take you a few minutes. Score into 48 crackers (8 x 6) with a straight edge knife. Pop into preheated oven and bake for 15-16 minutes. They will brown around the edges of the pan faster and you may have to remove outer crackers as they bake. Donít over brown as flax products can get a burned taste real fast if over-browned. Cool and break apart along score lines. When thoroughly cool, store in ziploc bag at room temperature.

NUTRITIONAL INFO: Makes 48 crackers, each contains:

33.2 calories
2.84 g fat
1.37 g carbs, .93 g fiber, .44 g NET CARBS
1.1 g protein
15.2 mg sodium
23.3 mg potassium

Nigel 09-29-2012 03:32 PM

Yum!! Those look great. thank you for the recipe.

I have only made crackers one time and they didn't turn out that well.
I will have to try these pretty soon though.

pocahontas 09-29-2012 03:32 PM

I was just thinking that I need to make a batch of almond thins but perhaps I will try these! I hope I have some flax lying around. Thanks! :D

Barbo 09-29-2012 04:26 PM

Yum.
 
Peggy the crackers look very good. Firm and crisp.
I never have had a LC cracker that I couldn't stay out of...
Hopefully these will be addictive.

Tweaker Geek 09-29-2012 04:38 PM

Those look great. I recently made some cheese crackers but haven't made any almond thins or anything with a "flour" in it for quite some time. I think I'll give these a try soon.

crazywoman-n-wy 09-29-2012 07:08 PM

Just may have to give these a try one of these days. (SANS the BLACK PEPPER!!!!:lol: ) Funny what different tastes some of us have. You WANTED the black pepper taste to stand out. I DON'T like black pepper!!! I leave it out of most things, and when I do put it in, I use MUCH less. Never have liked it. My tastes have changed a lot over the years, and I now love a lot of things I didn't used to like at all. But some things I never have, and still don't like, and black pepper is one of them. Another as many know is Parmesan Cheese. :sick:

But luckily many of the things I don't like can usually be subbed out with something else, or simply left out.

I've never tasted chipotle, so don't know whether I like it or not. But am a bit leery of buying it to try. On top of that, I don't think I have ever even seen it in any of my stores.

buttoni 09-29-2012 08:06 PM

Hope you folks like these as much as I do. I'm really liking them with just butter! For some reason I'm craving butter lately.

Billie, I don't like Parmesan in crackers much either. Too pronounced in crackers, plus it makes them saltier to me. But I DO like it in Italian foods and some casseroles.

Alison Jean 71 10-01-2012 05:57 AM

Those look great. Trying it out today.

HappyHappyJoyJoy 10-02-2012 06:40 PM

I love you, Buttoni! These crackers are so yummy! Especially with butter on them! I will be making these again!

And I found almond meal at Trader Joes for $3.99 a pound - the cheapest I've seen it anywhere so I see many batches of these in my future!

:jumpjoy::jumpjoy::jumpjoy:

drjlocarb 10-02-2012 10:06 PM

I have found that most LC crakers have a "squeek" to them. Do these crunch or squeek? I mean...really,..crunch? ;)

buttoni 10-03-2012 09:09 AM

Quote:

Originally Posted by HappyHappyJoyJoy (Post 15987200)
I love you, Buttoni! These crackers are so yummy! Especially with butter on them! I will be making these again!

And I found almond meal at Trader Joes for $3.99 a pound - the cheapest I've seen it anywhere so I see many batches of these in my future!

:jumpjoy::jumpjoy::jumpjoy:

I love them with butter best, too. But they're good with my Italian Tuna Pate (I'm having that for lunch today), with a chicken spread or with cheese as well. I just made my 4th batch of these last night. They're just so versatile!


DrJlo, these have all the "crunch" and brittleness of the almond thins (in the marathon thread at LCF) and a wheat cracker like Wheat Thins. They are not crispy like a flour saltine, by any means, as the flour subs aren't flour. But they do not soft (even after days on the counter) in any regard. I would label that "crunchy". You'd really just have to try a batch to see if that is "crunchy enough" for you. ;) The ones on the outer rows, that tend to brown more, get crunchier and have a nuttier taste to me, the they do not have a "burned" taste, even on the edges of the pan. I try not to over brown mine, but as with all flax crackers, they ones on the outside of the pan WILL brown faster. But not so fast as to have to remove them early, as I had to do with pure flax crackers. The ones in the center of the pan, though not so brown, are crunchy as well. :)

buttoni 10-03-2012 09:12 AM

Quote:

Originally Posted by HappyHappyJoyJoy (Post 15987200)
And I found almond meal at Trader Joes for $3.99 a pound - the cheapest I've seen it anywhere so I see many batches of these in my future!

:jumpjoy::jumpjoy::jumpjoy:

Lucky you!! Wish we had a Trader Joe's. Maybe a city of 55,000 just isn't big enough for their demographics/market testing.

Gabby1 10-03-2012 10:42 AM

Buttoni, these look sooo good! I am going to make a batch tonight and report back to you. LCF is so lucky to have you! :clap: I also read your blog!

Leslie

buttoni 10-03-2012 11:04 AM

Thank you Leslie. I hope you like these and look forward to your feedback on the taste and texture.

CurlyGirly 10-03-2012 09:41 PM

I have some in the oven right now! Thanks for your wonderful recipes!

buttoni 10-04-2012 06:40 AM

It's always a pleasure to share them, CG. Do let me know how you like them.

DiggingDogFarm 10-04-2012 09:40 PM

Wow! They look great!


~Martin

buttoni 10-05-2012 07:25 AM

Give 'em a try, Martin! They're really easy to make! Do let me know your reactions. I think you'll definitely like these. This recipe just took the first page position in my 3-ring recipe notebook in the CRACKER section. Not that my other crackers aren't good, but this one is just so much tastier to me.

Tilly 10-05-2012 12:46 PM

Been away and forget to post, (still at the beach). I made these last week and they are so good and so easy. They were my supper one night! I added the onion powder, a bit of Parmesan (green top), and a few sprinkles of cayenne. Oh they were so good! Thank you for sharing, Peggy!

I may even keep a mix together, just curious to see what other flavors people are adding to them. YUM! :yummy:

buttoni 10-05-2012 01:23 PM

I thought about cayenne, or just increasing the black pepper in one batch sometime. though I usually put some Parm in crackers, I'm off dairy right now. So glad you liked them Tilly!

Tilly 10-05-2012 06:02 PM

Quote:

Originally Posted by buttoni (Post 15994535)
I thought about cayenne, or just increasing the black pepper in one batch sometime. though I usually put some Parm in crackers, I'm off dairy right now. So glad you liked them Tilly!

So easy, thanks for sharing!

marieze 10-05-2012 10:13 PM

Bought everything today so I can make them tomorrow. I'm looking forward to having them during the week for breakfast with cream cheese :yummy:

buttoni 10-06-2012 08:14 AM

OOOoooo. I'll bet they're good with cream cheese, plain or seasoned. A smoked oyster on top of that cream cheese would make these into a wonderful little party canape!

scutters 10-06-2012 05:47 PM

these were really good! do you think they would be good with cinnamon and splenda?? thanks!:jumpjoy:

Barbo 10-06-2012 06:55 PM

THANKS VERY MUCH PEGGY
 
These are probably the best of all the almond crackers that I have
tried. I did tweak a bit. I LOVE black pepper and not so much
the garlic powder that I have on hand sooooo.....I used double
the onion powder, and then hold on...one tbs. Montreal Steak
seasoning which is full of black pepper, garlic and, salt etc.
I still used the 1/4 tsp. salt.
If you try that you might taste at 1 tbs. and see how you like it.

The crackers are delish and crunchy. I liked the edges the best so
here's what I propose for the next batch. I am going to divide
the dough and roll out on two sheets. That way I can get a thinner
cracker. My DH is going to love this with his cream cheese and
smoked salmon. Oh my he will be happy. You did real good Peg.:heart:

Ginaaaaaa 10-06-2012 07:18 PM

Yum,, the monteal steak seasoning sounds deelish!! 1 tbsp sounds like a lot though Barbo, was it really spicy? I want to try these as soon as my almond flour gets here.

Thanks for the recipe buttoni!!

Barbo 10-06-2012 07:36 PM

I left out the garlic powder and put in another onion powder.
It was not too spicy for my neighbor or me and DH. Taste it as
you go. I'll bet you will like it in there. My garlic powder smelled a bit
rancid to me and so I didn't want to use it. I love the Montreal taste.

buttoni 10-06-2012 07:38 PM

Quote:

Originally Posted by scutters (Post 15997005)
these were really good! do you think they would be good with cinnamon and splenda?? thanks!:jumpjoy:

I don't know, with that much flax in them. flax has such a nutty taste. I'm not sure I'd like a sweet version using this dough. I'd be inclined to increase almond flour and decrease flax if I wanted a sweeter version, I think. You could try half a batch like that and see what you think. If you do, let us know how you like them.

buttoni 10-06-2012 07:42 PM

Oh, my, Montreal Steak seasoning does sound interesting, Barbo. I'll have to try half a batch using that. Aren't these good? Too much so almost. My next batch I'm going to use my "7-seed crust" seasoning blend, which is heavy in onion and garlic also. I LOVE mix on the top of bread, rolls and crackers.

Tilly 10-07-2012 09:33 AM

Quote:

Originally Posted by buttoni (Post 15997207)
Oh, my, Montreal Steak seasoning does sound interesting, Barbo. I'll have to try half a batch using that. Aren't these good? Too much so almost. My next batch I'm going to use my "7-seed crust" seasoning blend, which is heavy in onion and garlic also. I LOVE mix on the top of bread, rolls and crackers.

buttoni, do you make your own version of the 7 seed crust or do you purchase it? I don't care for fennel.


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