I make these crackers almost every week. I consider them one of my LCHF secrets. They let me snack with no guilt. I always hated rolling out crackers, trying to get them the right thickness. It always seemed so hard and not worth the effort. This method makes it simple!
Yields: 48 Crackers
1/4 cup ground flax meal (I used golden)
1/4 cup almond flour
1/4 cup Parmesan cheese
1 tbs ms dash
1 tbs reduced ketchup
3/4 cup water
Optional: 1 tbs sesame seeds
1Preheat oven to 350F. Line a cookie sheet with non stick foil. Add all ingredients to a blender (I use a magic bullet). Blend for 30-40 secs. Pour mixture out onto lined cookie sheet. Smooth out mixture, I wet my hands and spread it out. You could use a spatula.
2Optional: sprinkle top with ~1 tbs sesame seeds
3Put into oven for 25mins. Take out and score into cracker sized squares with a knife. Return to the oven, turn heat down to 250F for another 20-25 mins. Remove and flip crackers. Turn heat off but leave the oven light on. Leave crackers in oven overnight.
4The oven times for this recipe are always different. Keep and eye on things. If it is still wet, don’t flip them and keep the oven on at 200F for another 30 mins. Then flip. You can speed things up at a higher temp, but they can also burn at those temps. Watch them and you can master them.