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
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Brad Brundage
[email protected]Overall, I'm really happy with these crackers. They're healthy, tasty, and versatile.
Waleed awan
[email protected]These crackers are a bit too expensive for my budget.
DENIS WANYAMA
[email protected]I'm not sure what I did wrong, but my crackers fell apart.
Shazia Shahid
[email protected]These crackers are a bit bland for my taste.
Mkiu Bio
[email protected]I followed the recipe exactly and my crackers turned out too dry.
lisa westman
[email protected]These crackers are a bit too crunchy for my taste.
shakeel siyal
[email protected]I've been using these crackers as a bread substitute for sandwiches and they work great.
Genesis Arroyo
[email protected]These crackers are a great snack for on the go.
Jenny Turner
[email protected]I love that these crackers are made with all-natural ingredients.
Salma Khaled
[email protected]These crackers are a bit pricey, but they're worth it for the health benefits.
Christine Tutorials
[email protected]I've been eating these crackers for a few weeks now and I've noticed a big improvement in my digestion.
Miriam Matola
[email protected]These crackers are a great way to add some extra fiber to your diet.
Honey ansari
[email protected]I've tried a lot of low-carb cracker recipes, and these are by far the best. They're crispy, flavorful, and they don't crumble.
King Buckley
[email protected]I'm not a huge fan of the taste of psyllium husk, but these crackers are still pretty good.
Isabella Gray
[email protected]These crackers are a bit more time-consuming to make than traditional crackers, but they're worth the effort. They're so much healthier and tastier.
Lavlu
[email protected]I love that these crackers are made with healthy ingredients like flax and psyllium husk.
Declores Rose
[email protected]I've made these crackers several times now and they're always a hit. They're crispy and flavorful, and they hold up well with dips and spreads.
Jeremy LeFlore
[email protected]These crackers are a great low-carb alternative to traditional crackers. They're also soy-free, which is a bonus for those with allergies.