Montreal Crackers Favorite

[Barbo]

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

[buttoni]

Originally Posted by Barbo

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. Almond-Flax Crackers 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.

[rosethorns]

They sound wonderful . I just can't eat flax.

[Barbo]

I wish I could think of a substitute for you.

We just served ham salad on these crackers.
Delish...

[CreekWatcher]

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.

[rosethorns]

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.

[Cablegriz]

Thank you! Going to make some today!

[sya_unit]

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.

[sya_unit]

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.

[Cablegriz]

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.

[rosethorns]

Trader Joes for unblanched almond flour. Honeyville grain for blanched almond flour.

[tstarre]

O I like the idea of little balls of dough as I hate rolling. do you use tsp, tbls anyone make them this way?

[lonestarstamper]

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

[CreekWatcher]

Originally Posted by tstarre

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.)

[tstarre]

do you use the can because thats what gives you the right thickness?

[CreekWatcher]

Originally Posted by tstarre

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).

[tstarre]

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