So if you’ve been hanging around IBIH lately then you know that I’ve been doing low carb recipes since the first of the year (also that I start a lot of sentences with the word “So” and a lot of my recipes have the word cheesy in them – note to self, stop overusing the word “cheesy.”) So Anyway, in doing some research on low carb diets and ingredients I came across something interesting. Flax seeds are essentially a free food on a low carb diet. The important number to remember on the average low carb diet is the “Net carbs” which is the total carbs in the dish or ingredient, subtracted by the fiber (or sugar alcohol blah blah, doesn’t apply here) So flax seeds are made up of only fiber carbs and are therefore “free.” This is of particular interest to me because I needed something to substitute in for flour to make bread or crackers and flax meal (ground flax seeds) seemed perfect. Chia seeds also are high in fiber and though not free they are negligible, so I used a small amount of those as well. They look cute don’t they? But here’s the thing. They suck. A LOT. At least on their own. I was going for a cheddar biscuit kind of flavor with the addition of the cheese and a little garlic powder, thinking “this is going to revolutionize my low carb kitchen!” Um…..no. Why the heck am I posting the recipe then, you ask? Because they grew on me. Because I was on to something and though I haven’t perfected them they have excellent potential. Because while eaten alone they were acky, (I’m not going to lie to you, they really are) when piled high with cheesy spinach & artichoke dip, used as sandwich bread with ham, cheese and mayo between them, or cut up into squares, fried in butter and used as croutons for soup and salad (yes I have done all of these things) they become actually quite tasty! And they are the perfect stand in for bread or crackers. So if you have been doing low carb awhile and you crave something crunchy or chewy (they start out crisp and a day or two in get a bread-like chewy consistency that I actually liked) as a stand-in for sandwich bread or even pizza dough, then you just maybe be broken and desperate enough to make and eat these. I know I was, and I will be making them again. I’m going to write the recipe as I made it so you can make your own alterations or try them as is, but here’s what I would do differently next batch 1) omit the chia seeds – I think they are responsible for the flavor I don’t like and without them these are zero carb crackers. 2) use better quality cheese – I used pre-shredded mild cheddar and it had no flavor, I’d go with a good quality extra sharp or parmesan next time. So let me know what you think and if you have any ideas for making them better! I know there are some of you low carbers out there that have been doing this forever and have lots of tips and tricks up your sleeve – don’t be stingy, share with the rest of us! Where is your solidarity people????? Help your fellow low carber’s out! Your mission, should you choose to accept it, is to help us create an edible low/zero carb cracker – make them, experiment with them, and share your findings with the rest of us!
Makes 28 – 30 crackers
1 1/2 c ground flax seeds (I used my Magic Bullet)
2 Tbl chia seeds (highly recommend omitting)
2 eggs, beaten
1/2 c shredded cheddar (use extra sharp)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Combine all ingredients in a medium bowl and stir by hand until a thick dough forms. Spray a sheet of foil or plastic wrap with nonstick spray. Form the dough into a log shape with your hands and place on the wrap. Roll it until it is about a foot or so long and an inch and a half in diameter. You can keep round or press into a squared shape. Pop into the freezer for about 5 minutes until it firms up. Meanwhile, preheat the oven to 350 degrees. Remove the dough from the freezer and slice into about 1/4 to 1/2 inch thick slices. Lay flat on a greased cookie sheet and bake for 12 – 15 minutes until golden brown. Remove from the oven and cool. Taste. Don’t throw them out yet. Put something yummy on top first and see if you can stand it. Report back asap. This message will self destruct in five….four…..three…..two……one. Just kidding. Still here. Now get cracking…
My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb and gluten free recipes. If you're looking to lose weight, feel amazing, AND eat some of the best food you've ever tasted - you've come to the right place. Welcome!