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Old 01-17-2013, 12:43 PM   #1
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Montreal Crackers Favorite

I posted this last year. It remains my favorite LC Cracker

Montreal Almond/Flax Crackers

This recipe is a tweak of a friends recipe.

2 c. unblanched almond flour
1 c. golden flax meal
2 tsp. onion powder
2 tsp. Montreal steak seasoning (3 tsp. spicy)
1/4 tsp. salt
2 extra large eggs beaten
2 Tbs. Extra Virgin olive oil.

Preheat to 350. Line an 11 x 17 inch baking pan.
Lay in parchment paper.

Place dry ingredients into a large mixing bowl, mix well,
now add the beaten eggs and oil and mix thoroughly
with a fork..
Place dough on the parchment. Lay some plastic
wrap on top and press down until you get the dough
even as possible. I have a small roller that I use.
This is the most difficult part of an EZ recipe. Keep
going until you get to the edges. Score the crackers,
I got 48 or more. Take a fork and pierce them.

Bake about 15-20 minutes. Watch so not to over brown.
Let them cool and then break apart. Delicious and crisp
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Old 01-17-2013, 12:55 PM   #2
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Quote:
Originally Posted by Barbo View Post
I posted this last year. It remains my favorite LC Cracker

Montreal Almond/Flax Crackers

This recipe is a tweak of a friends recipe.
(raises her hand) Guilty as charged. I did it. http://www.lowcarbfriends.com/bbs/lo...-crackers.html I've made your Montreal version several times now and I DO like them. I leave out the black pepper when I do, as Montreal has enough in it already, I think.

I just made a batch of my pepper version last week and finished them off with my soup at lunch today! It amazes me how good they are with nothing but butter on them. I just LOVE these crackers, too, Barbo.
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Old 01-17-2013, 01:15 PM   #3
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They sound wonderful . I just can't eat flax.
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Old 01-17-2013, 03:33 PM   #4
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So Sorry

I wish I could think of a substitute for you.

We just served ham salad on these crackers.
Delish...
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Old 01-18-2013, 08:04 PM   #5
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I don't like flax as the main ingredient in anything besides hot cereal, but it's a great supporting ingredient, and these sound really good.

As a alternative to rolling them out, I expect that Linda's method of forming little balls then pressing them with the bottom of a baking powder can (plastic wrap or wax paper in between) would work also.
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Old 01-19-2013, 05:43 AM   #6
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Ok Miss Barbo I loved your idea so much that I wanted some so I took Ouizoid tortilla recipe and made crackers with montreal seasoning on them. Yum.
Major goood.
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Old 01-19-2013, 06:33 AM   #7
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Thank you! Going to make some today!
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Old 01-19-2013, 08:45 AM   #8
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I am going to try these. I love montreal steak seasoning. I hope that I do it right. Thanks BARBO, you always have great suggestions.
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Old 01-19-2013, 09:42 AM   #9
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Oh, they smell lovely! My husband came out looking for steak! LOL And almost cried when he saw low carb crackers cooling. I made the spicy version. They are fantastic. I cooked them 17 minutes and made sure my over was 350 before I put them in. I'm going to use them with lunch and then put them in a zip lock. Spicy crackers.

Last edited by sya_unit; 01-19-2013 at 10:06 AM.. Reason: more details.
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Old 01-19-2013, 10:25 AM   #10
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Question. Where do you all get your almond flour or do you make your own? It's almost 10$ a bag from netriton where I got mine last.
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Old 01-19-2013, 10:46 AM   #11
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Trader Joes for unblanched almond flour. Honeyville grain for blanched almond flour.
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Old 01-22-2013, 08:11 AM   #12
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O I like the idea of little balls of dough as I hate rolling. do you use tsp, tbls anyone make them this way?
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Old 01-22-2013, 10:35 AM   #13
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To Barbo....do you have the carb count for these? I want to try these....I bought some low carb crackers at a local store, but just wasted my money. Did not like the flavor at all, so am still looking for a cracker to use for dips or for spreads, meat salads, etc. Thanks
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Old 01-23-2013, 11:07 PM   #14
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Originally Posted by tstarre View Post
O I like the idea of little balls of dough as I hate rolling. do you use tsp, tbls anyone make them this way?
I haven't made these yet, and when making Linda's zesty cheddar wafers, I make them a good deal bigger than she reccomends ( I use a gram scale and weigh each one roughly). I don't know how to figure out what measure you would use with this recipe in order to end up with about 48--would be curious to know if anyone else does. (The smallest cookie scoop I have is two teaspoons.)
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Old 01-24-2013, 02:17 PM   #15
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do you use the can because thats what gives you the right thickness?
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Old 01-24-2013, 03:24 PM   #16
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do you use the can because thats what gives you the right thickness?
Yes--given my skill level, it seems like a better bet for even thickness (and more convenient as well).
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Old 01-25-2013, 06:44 AM   #17
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thanks for answering...I'm with you on the rolling out stuff skill level. I never want to make crackers cause of it and I LOVE crunchy crackers. Its one of the things I miss most not eating grains
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