This recipe is another one from Mellissa at I Breathe I’m Hungry (original recipe here).
The recipe is quite fiddly to make – the mixture is very sticky and hard to roll out thinly – but the crackers are worth the effort. If you can make them thin enough, the crackers are crispy (just like the real thing), and the sea salt and rosemary flavouring work really well together. They go so well with cheese and are an easy lunch or snack during the day.
Ingredients:
- 1 cup of ground flax seeds / flaxmeal (this is also called ground linseed)
- 2 eggs
- 1/2 cup of grated parmesan cheese
- 1 tsp of rosemary
- Sea salt for sprinkling
Recipe:
- Preheat the oven to 175 C (350 F).
- Add all of the ingredients (except salt) to a medium sized bowl and stir until fully combined.
- Let the mixture sit for about 5 minutes.
- Spray your rolling pin with non-stick spray.
- Put the dough onto a piece of baking paper / parchment paper, and roll it out as thin as you can – the thinner the better (the crackers are much crispier when they are wafer thin).
- Use a biscuit or cookie cutter if you have one, or just use a sharp knife to cut a grid of 1 inch-ish squares. Keep re-rolling and cutting your scraps until the dough is all gone. You should be able to make at least 25, and may make significantly more depending on how thin you can roll them. The dough is VERY sticky so it takes some effort to roll them out.
- If the parchment paper is still intact, transfer the whole sheet onto a baking tray. If the parchment paper is not still intact, use a small spatula or pie server to transfer the individual squares onto a clean sheet and place this onto a baking tray.
- Sprinkle with salt.
- Bake for 10 minutes, remove and flip, and bake another 3 minutes. If you want them super crispy, turn the oven off and then put the crackers back in after it’s cooled a bit but is still warm. Leave them in for about an hour and they will continue to dry out until super crispy.
- Serve with your favourite cheese or dip.
Nutritional Info:
| Calories | Carbs | Fibre | Net Carbs | Fat | Protein | |
|---|---|---|---|---|---|---|
| Flaxmeal | 1,248 | 86 | 75 | 11 | 94 | 54 |
| Eggs | 130 | 0 | 0 | 0 | 9 | 12 |
| Parmesan cheese | 321 | 0 | 0 | 0 | 23 | 28 |
| Total | 1,699 | 86 | 75 | 11 | 126 | 94 |
| Per serving (1/25) | 68 | 3 | 3 | 0 | 5 | 4 |
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