LOW CARB PSYLLIUM-FLAX CRACKER/CHIPS (SOY-FREE!)
Recipe comes from a low-carb blog...very tasty and crisp, yet strong enough to hold up with most dips. Texture is somewhere between a cracker and a chip -- excellent for satisfying those "crunchy snack" cravings of low-carbers. So quick and easy -- just mix & pour batter, no rolling out dough. (Note: these will have a quite dark color after baking due to the flax meal, kind of like blue corn tortilla chips, but brown).
Provided by ScrumptiousWY
Categories Vegan
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Just to clarify -- the psyllium & flax are supposed to be measured in "heaping Tablespoons" - 'Zaar edit program wouldn't allow this phrasing.
- Line a standard-size baking sheet (approx 11 x 17 inches) that has sides with parchment paper. Make sure the parchment covers the entire sheet and up all sides -- overlap 2 sheets if needed.
- Spray parchment with cooking spray or rub with a light coating of oil.
- In medium bowl or large tumbler/pitcher, mix psyllium, flax & seasonings.
- Stir in water (start with 2 cups, you may need up to 3 cups). Stir until well-blended and thickened to a gruel-like consistency (like thin cream of wheat). Let stand a couple of minutes if not thick enough, then stir again.
- Pour onto prepared cookie sheet. Bake at 300 degrees Farenheit for about 3 hours or until completely dry and crispy. If atmospheric humidity is high, they may take up to overnight to get crisp.
- Break into chip-sized pieces and store in ziplock bag (they'll stay crispy).
- Be sure to drink plenty of water when you eat these to help digest the fiber.
Nutrition Facts : Calories 28, Fat 2.2, SaturatedFat 0.2, Sodium 6, Carbohydrate 1.5, Fiber 1.4, Sugar 0.1, Protein 1
LOW CARB CINNAMON THIN CRACKERS
Make and share this Low Carb Cinnamon Thin Crackers recipe from Food.com.
Provided by Mercy
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all cracker ingredients well in a small bowl.
- Everything should be moist and the dough should hold together somewhat.
- Put the dough on a well-greased sheet of parchment paper or heavy-duty aluminum foil, about 15x18": it's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil.
- Cover the dough with a piece of wax paper that's been sprayed with non-stick spray.
- Roll out the dough to about 1/8" thick or slightly thinner; try to get the dough to an even thickness.
- You can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible, about 9x9" square.
- Replace the wax paper and continue rolling until nice and even.
- Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 48 1-inch squares.
- Sprinkle on the topping.
- Lift the foil and set it on the oven rack and bake them at 325º for 10-15 minutes, or until golden brown.
- Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden; use a thin metal spatula to very gently pry the crackers from the foil.
- Break them apart on the score lines and let cool.
Nutrition Facts : Calories 1.9, Sodium 28.8, Carbohydrate 0.1, Fiber 0.1, Protein 0.3
LOW CARB SESAME CRACKERS
These are low carb little Jewels. Recipe comes from Laura Dolson at about.com If you miss crackers on a low carb diet you are going to be happy!!
Provided by Chef susan from San
Categories Lunch/Snacks
Time 28m
Yield 24 crackers, 24 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 325 f.
- Combine all ingredients until you form a ball.
- with your hands roll dough into a log cylinder about 1.5 inches in diameter.
- slice with a sharp knife about 3-4 a inch.
- place rolls on parchment paper, leaving enough room to flatten.
- flatten into 2 inch circles.
- bake for 14-18 minutes until golden brown makes approimately 24 crackers.
VEGAN MEATBALLS(ISOLATED SOY FREE)
These vegan meatballs are isolated soy free. They are full of flavor! They make a great companion to your favorite spaghetti dish or try them in a meatball sub. Three large meatballs only have 8 grams of fat, not bad when you consider they can be eaten with pasta and tomato sauce. From My Vegan Cookbook.
Provided by Sharon123
Categories Meatballs
Time 45m
Yield 12 meatballs, 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix ingredients together in a bowl.
- Preheat oven to 300 degrees.
- Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands. Spray cooking sheet and place meatballs on it. Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side.
- After they are out of the oven, let stand for about 10 minutes to allow them to firm up.
- NOTE:.
- If making Recipe#511822-Vegan Italian Meatball Soup, the meatballs need to be prepared differently. Omit 1 Tablespoon of the olive oil and replace it with 1 tablespoon of water. We want to make the meatballs smaller for this soup so instead of making the meatballs with 2 tablespoons for each meatball measure them out using 1/2 a tablespoon. Also, cook 10 minutes on each side instead of 15 minutes like the recipe originally states.
Nutrition Facts : Calories 241.8, Fat 9, SaturatedFat 1.3, Sodium 809.4, Carbohydrate 34, Fiber 5.8, Sugar 3, Protein 8.2
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