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Old 03-22-2012, 05:37 PM   #451
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Quote:
Originally Posted by buttoni View Post
I made these with cheese today and this one's a keeper for sure. Even DH liked this one.



These are very thin and VERY crispy if you allow them to brown a bit! They are good alone or they would be delicious with soups! You can eat five of these for under 2 net carbs!! My kind of cracker! These are not suitable until you get to the nuts and seeds rung of the Atkins OWL ladder.

INGREDIENTS:

2 c. almond flour
2 egg whites
¼ tsp. onion powder
Dash cayenne pepper (use more if you like)
1 c. grated Cheddar cheese
¼ tsp. salt (optional)

DIRECTIONS: Preheat oven to 325º. Cut parchment paper to fit exactly the bottom of an 11″ x 16½” sheet pan. Just set the paper on your kitchen counter for now. Mix almond flour and seasonings in a bowl. Add egg whites and stir with a fork until it forms a moist dough. Spoon (or crumble with your hands) the dough evenly onto parchment working from the center out. Cover the dough blobs with a sprayed/oiled sheet of waxed paper the same size. Using a rolling pin, roll dough into a single, smooth rectangular sheet of dough the size of the parchment. Be careful to not let the dough exceed the piece of parchment paper. If it does, put those bits back into the sheet and roll smooth again. You definitely want this dough to go all the way to the edges of the parchment paper. Slowly and carefully lift off the waxed paper. Use the tip of a pointed knife to lift up two corners and with your hands, applying tension to keep the sheet stiff, carefully lift parchment, dough and all onto the baking sheet. If you cut it the right size, it should sit right down on the bottom nicely. Using your sharp knife, carefully (and gently since the dough is fragile) score the dough into cracker shapes (8 x 10, making 80 crackers total). Pop into your preheated 325º oven and bake for about 10-11 minutes or until lightly browned. The outer rows brown faster, so you will likely need to remove outer rows as soon as they are browned so those don’t get over-browned while the center ones finish cooking. Cool a few minutes and separate into separate crackers along your score lines.

NUTRITIONAL INFO: Makes 80 crackers, each cracker contains:
23.5 calories
1.98 g fat
.64 g carbs, .3 g fiber, .34 g NET CARBS
1.12 g protein
20.4 mg sodium
Oh my gosh, Peggy those look so good!!!!!!!!!!!!!!!!!

You really should do a cookbook. I know you said it sounds like work and your retired but gosh you are a very good cook! The low carb thanks you!
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Old 03-23-2012, 06:58 AM   #452
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Nah, no publishing for me, ML. But thanks for you kind words. Knowing folks like my recipes is all I care about. It's all about sharing kitchen experience.
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Old 04-04-2012, 09:27 AM   #453
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new to this forum.....I am definitely going to try these. They sound awesome. Also, thinking pumpkin pie spice will be an addition I will try.
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Old 04-04-2012, 01:03 PM   #454
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Originally Posted by mom2boys View Post
new to this forum.....I am definitely going to try these. They sound awesome. Also, thinking pumpkin pie spice will be an addition I will try.
and mom2boys~

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Old 04-05-2012, 01:09 PM   #455
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Hope you like them, Mom2boys. We sure did! An welcome to the forums. Lots of good ccoks here to give you recipe ideas and cooking tips to make your journey a success. Best of luck along the way!
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Old 04-26-2012, 04:21 PM   #456
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YUMMY

OMG, these are so yummy. I made it for the first time (using the original recipe) and can't stop eating them. I was wondering was the total carb count for the whole batch (I see different numbers in various posts). Anyone knows?
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Old 04-30-2012, 03:37 PM   #457
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Bumping to see if anyone knows the carb count
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Old 04-30-2012, 03:50 PM   #458
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Im sorry I dont know but Peggy may know. Click on her and see if you can find her that way....
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Old 04-30-2012, 06:24 PM   #459
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Quote:
Originally Posted by tobelowcarber View Post
OMG, these are so yummy. I made it for the first time (using the original recipe) and can't stop eating them. I was wondering was the total carb count for the whole batch (I see different numbers in various posts). Anyone knows?
It's in the first post of the thread.

Quote:
Originally Posted by tobelowcarber View Post
Bumping to see if anyone knows the carb count
This is a sticky so you really dont need to bump it up. It won't go away from the main page.
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Old 05-01-2012, 07:50 AM   #460
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Thank you. I see that, but then there is someone else saying it is 24 carbs
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Old 05-10-2012, 03:23 AM   #461
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Quote:
Originally Posted by buttoni View Post
I made these with cheese today and this one's a keeper for sure. Even DH liked this one.



These are very thin and VERY crispy if you allow them to brown a bit! They are good alone or they would be delicious with soups! You can eat five of these for under 2 net carbs!! My kind of cracker! These are not suitable until you get to the nuts and seeds rung of the Atkins OWL ladder.

INGREDIENTS:

2 c. almond flour
2 egg whites
¼ tsp. onion powder
Dash cayenne pepper (use more if you like)
1 c. grated Cheddar cheese
¼ tsp. salt (optional)

DIRECTIONS: Preheat oven to 325º. Cut parchment paper to fit exactly the bottom of an 11″ x 16½” sheet pan. Just set the paper on your kitchen counter for now. Mix almond flour and seasonings in a bowl. Add egg whites and stir with a fork until it forms a moist dough. Spoon (or crumble with your hands) the dough evenly onto parchment working from the center out. Cover the dough blobs with a sprayed/oiled sheet of waxed paper the same size. Using a rolling pin, roll dough into a single, smooth rectangular sheet of dough the size of the parchment. Be careful to not let the dough exceed the piece of parchment paper. If it does, put those bits back into the sheet and roll smooth again. You definitely want this dough to go all the way to the edges of the parchment paper. Slowly and carefully lift off the waxed paper. Use the tip of a pointed knife to lift up two corners and with your hands, applying tension to keep the sheet stiff, carefully lift parchment, dough and all onto the baking sheet. If you cut it the right size, it should sit right down on the bottom nicely. Using your sharp knife, carefully (and gently since the dough is fragile) score the dough into cracker shapes (8 x 10, making 80 crackers total). Pop into your preheated 325º oven and bake for about 10-11 minutes or until lightly browned. The outer rows brown faster, so you will likely need to remove outer rows as soon as they are browned so those don’t get over-browned while the center ones finish cooking. Cool a few minutes and separate into separate crackers along your score lines.

NUTRITIONAL INFO: Makes 80 crackers, each cracker contains:
23.5 calories
1.98 g fat
.64 g carbs, .3 g fiber, .34 g NET CARBS
1.12 g protein
20.4 mg sodium
So the cheese is mixed right in with the seasonings? This sounds really good!
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Old 05-12-2012, 05:35 PM   #462
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Yes, mix the cheese right into the dough. Hope you like these, Ghislaine!
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Old 05-18-2012, 05:29 AM   #463
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Another great recipe, Peggy! Made these last night and put them in my salad!
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Old 05-27-2012, 03:49 PM   #464
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Just made some almond thins last night. I used LindaSue's version.

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Old 08-14-2012, 01:50 PM   #465
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Looks great Gina... thanks for posting a picture!
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Old 09-11-2012, 09:18 PM   #466
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Delicious

I just made these and Yummo!!

Made the recipe with 1cup almond flour, 1egg white, 1packet of equal, garlic powder, kosher salt and hidden valley ranch dressing mix.

They are AMAZING!!! The carb count is 12net carbs for the entire recipe. I just divided it up into four equal parts and put them in snack sized ziplocks. Great 3 carb snack! I ate them with plain cream cheese and was completely satisfied!!

GREAT RECIPE!! THANK YOU!!
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Old 10-29-2012, 02:11 PM   #467
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I made some of these again today. This is as far as I'm concerned the best low carb recipe ever!
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Old 11-08-2012, 09:57 AM   #468
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Hi! I just made the plain ones. They were quite good, but I think I have to skip the splenda. I used 3 tsp. I might add a bit more salt instead.

I'm just wondering if they will crisp up over night a bit? Some were crispy, and some were OK crispy. Thanks!
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Old 11-09-2012, 12:50 PM   #469
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I would just put the non crispy ones back in the oven at a low heat and keep an eye on them.
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Old 11-09-2012, 01:44 PM   #470
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Okay it's not that they weren't crispy, they just were a bit weird to chew. Humm. Will try to make again! The taste was good
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Old 11-11-2012, 11:50 AM   #471
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I've messed around with recipes like these on other sites, but was never really too excited by the results. However, I tried the proportions from Buttoni' recipe at the top of this page, with the following specifics:

--My almond flour was TJ's almond meal
--For the cheese I used irish cheddar
--For the seasoning I used some of Paul Prudhomme's "Seafood Magic" cajun seasoning (as well as the listed salt--I realized some of my earlier experiments were underseasoned).

I used a half sheet pan, a silicone mat, and I also have one of these that I bought for five bucks at some point (I was shocked to see how much it is now):

Amazon.com: Fiesta Products Silicone Jelly Roller, Red:...Amazon.com: Fiesta Products Silicone Jelly Roller, Red:...
The roller is made specifically to fit a half sheet pan.

Even getting them nice and uniform though, they were DELICIOUS but still semi-floppy after 12 minutes. I didn't have time to continue playing with them yesterday. But I put them back in the oven today for six minutes at 350, and they crisped up.

They are SO GOOD. I think part of why I had to go longer is I may have um, somewhat exceeded the cheese allotment. But the irish cheddar + seafood magic gave them such a depth of flavor.

The next batch I make, I'm going to try some gruyere and maybe a small amount of dry mustard powder. I'd love to be able to replicate the "Swiss Cheese Crackers" I loved as a kid.

(Wow, google tells me they have been discontinued.)
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Old 11-11-2012, 05:28 PM   #472
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Quote:
Originally Posted by Perdita View Post
I've messed around with recipes like these on other sites, but was never really too excited by the results. However, I tried the proportions from Buttoni' recipe at the top of this page, with the following specifics:

--My almond flour was TJ's almond meal
--For the cheese I used irish cheddar
--For the seasoning I used some of Paul Prudhomme's "Seafood Magic" cajun seasoning (as well as the listed salt--I realized some of my earlier experiments were underseasoned).

I used a half sheet pan, a silicone mat, and I also have one of these that I bought for five bucks at some point (I was shocked to see how much it is now):

Amazon.com: Fiesta Products Silicone Jelly Roller, Red: Kitchen & Dining



The roller is made specifically to fit a half sheet pan.

Even getting them nice and uniform though, they were DELICIOUS but still semi-floppy after 12 minutes. I didn't have time to continue playing with them yesterday. But I put them back in the oven today for six minutes at 350, and they crisped up.

They are SO GOOD. I think part of why I had to go longer is I may have um, somewhat exceeded the cheese allotment. But the irish cheddar + seafood magic gave them such a depth of flavor.

The next batch I make, I'm going to try some gruyere and maybe a small amount of dry mustard powder. I'd love to be able to replicate the "Swiss Cheese Crackers" I loved as a kid.

(Wow, google tells me they have been discontinued.)
They are? Love those crackers!

Okay I just googled and one can still get them here. (canada)

Last edited by Emerald; 11-11-2012 at 05:30 PM..
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Old 11-13-2012, 06:39 AM   #473
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Need troubleshooting help--

On the second day, my almond thin cheese crackers had returned from 'crisp' to 'chewy/stale'. Is it because I put them in a rubbermaid container? Or maybe I didn't seal it properly? How do they normally behave by day 2?
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Old 11-16-2012, 09:48 AM   #474
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Originally Posted by Perdita View Post
Need troubleshooting help--

On the second day, my almond thin cheese crackers had returned from 'crisp' to 'chewy/stale'. Is it because I put them in a rubbermaid container? Or maybe I didn't seal it properly? How do they normally behave by day 2?
Hmm on my last batch I made a huge amount and have had some in a rubbermaid container for three weeks now. They are still crispy and taste great.
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Old 11-16-2012, 02:00 PM   #475
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How about using a box that isn't completely sealed? If it's not too humid they will dry up more. Mine did.
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Old 01-13-2013, 05:23 PM   #476
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for all you fans of almond thins, have you ever made them with a whole egg instead of the two egg whites, and were they OK?

danka!

tao
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Old 01-19-2013, 07:16 AM   #477
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I've not made THESE with whole egg, Tao, but I make my almond-flax crackers with 2 whole eggs and THEY come out crispy. So I'd think these still would also with that change. You'd just have to try it and see really. I'm sure they'll be edible but may not be quite as crisp. I'm just not sure.
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Old 01-19-2013, 01:05 PM   #478
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thank you, Peggy.
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Old 01-21-2013, 01:16 PM   #479
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Sour Cream and Onion Crackers

I didn't want to go through all the pages of this thread to see if a sour cream and onion version is burried somewhere already or not, but I gave that variation a shot today and they came out great! Here's a pic and the recipe:

This versatile cracker recipe has been tweaked and cooked so many different ways and seems to consistently cook up well for everyone that tries it. I doubled the amount of almond flour and substituted sour cream for the egg whites. I also added a bit of oat fiber for taste and also a bit of flax meal. I cooked these at 250º rather than my usual 350º for crackers. So glad I did, as these aren’t very good if overbrowned. My crackers came out GREAT! They’re delicious by themselves, but you could eat them with cheese as well. Definitely a keeper for us, this little cracker.

When baking these crackers, DO NOT over brown or they will lose a lot of the subtle onion flavor and just taste like toasted (or scorched) almonds. For this reason, do not be tempted to cook them at a higher temperature. TIP: The thinner you can roll them out the crisper they are, but thinner ones will take less cooking time, so check them often.

INGREDIENTS:

2 c. almond flour
1 T. oat fiber (not the same thing as oat bran or oat flour)
1 T. golden flax meal (optional but calculated below)
½ tsp. sea salt
2 tsp. onion powder
¼ c. finely minced chives or green onion tops
¼ c. sour cream (add 1-2 tsp. more if you can’t form a dough)

DIRECTIONS: Cut parchment about 10″x16″ and place on cookie sheet. Set aside until you are ready to form crackers. Preheat oven to 250º. No, that isn’t a typo, you want a slow oven for these as you DO NOT want them overbrowned. Measure all dry ingredients into a medium mixing bowl. Stir with a fork to blend. Add sour cream and keep stirring with your fork, blending int he sour cream evenly, stirring until the loose meal begins to form a unified mass of dough. It won’t clump into a single ball of dough, but all loose particles should adhere in large clumps of dough.

Place all the clumps of dough evenly onto parchment. Either using plastic gloves or baggie “gloves (or cover dough with waxed paper or more parchment, press or roll dough into a rectangle about 8″x 14″ (roughly the size of a legal sheet of paper). TIP: I hold a wide-bladed knife along the edges to press the dough up against and still keep the edges very straight. Score dough lightly with a sharp thin knife into 45 crackers (9×5). Pop into preheated 250º oven and bake for 50 minutes. I have you check here because ovens do vary and you don’t want to overbrown these. They will likely not be brown at all. Mine weren’t at this point, but appeared to be fully done through. I baked for 10 minutes more to a slightly brown stage. The crackers at the corners of the sheet browned a little more, which is how I discovered you do not want to overcook these. They just don’t taste as good. Remove pan from oven and press sharp knife along score lines to separate the crackers. Fully cool before eating as they get crisper as they cool off. Store in an air-tight container.

NUTRITIONAL INFO: Entire recipe contains 1488 calories, 130 g fat, 62.4 g carbs, 31.7 g fiber, 30.7 g NET CARBS, 52.4 g protein. Divide by the number of crackers you get for your per cracker stats. I get 45 crackers, therefore 1/45th (each cracker) would contain:

33 calories
2.9 g fat
1.39 g carbs, .7 g fiber, .69 g NET CARBS
1.16 g protein
3 mg potassium
28.64 mg sodium
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Old 01-22-2013, 10:20 AM   #480
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Hey Buttoni. Do you think I could use psyllum husk powder instead of oat fiber?
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