Sea Salt & Rosemary Flax Crackers (Low Carb, Vegan)

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This week features another installment for Soup Sides.

Crackers are incredibly difficult for me to limit or give up altogether. Especially since weekends for me usually consist of a good cheese and a bottle of wine. To make up for the amount I spend on cheese, I’ll usually go with a cracker on sale, such as Triscuits. My local grocery usually has them on sale at two boxes for five dollars. I can get two weekends out of that! I don’t really care about the quality of the cracker as long as the flavour doesn’t compete with the cheese. The cracker is mostly just a vessel, after all!

When I decided to cut out carbs for a while, I sought out recipes for low carb crackers, since in most situations it isn’t socially acceptable to eat globs of triple cream brie straight from the knife. There were some really awful recipes out there for what appeared to be burnt cheese advertised as low carb “crackers”. Basically, you bake cheese until it hardens. Not really for me.

After a bit of searching, I came across this recipe for flax meal crackers. It still involved quite a bit of cheese, so I decided to replace the Parmesan with nutritional yeast to retain a bit of a cheesy flavour. The flax meal is already quite sticky, so it binds well without cheese or eggs.

This recipe is pretty versatile, so I’ve been playing around with the herbs a bit. So far, this has been my favourite combination and it goes really well with a creamy, buttery cheese.

  • 1 cup flax meal
  • 1/3 cup nutritional yeast
  • 1 tbsp garlic powder
  • 1 tbsp rosemary
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground pepper
  • 1 1/2 tsp coarse sea salt (for sprinkling on top)
  • 3/4 cup water

Preheat the oven to 350 degrees. Mix the dry ingredients together. Add the water to form a sticky dough. Roll it into a ball and press it onto a parchment paper-lined baking tray. The parchment paper is absolutely necessary for this recipe. Do not attempt with a greased tray; it will still stick.

To roll out, place another sheet of parchment paper over the dough and roll until 1/4 cm thick. If it’s too thick, it will not harden properly. Remove the parchment paper from the top and push the thinned out edges in a bit with a spatula to even them out. The trick is to get the same thickness throughout for even baking. Sprinkle the top of the dough with course sea salt and press into the dough lightly.

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Place in the oven and bake for 1 hour. Lightly poke (don’t pierce) the middle with a fork to check if it has hardened. If not, bake another 5 minutes and check again. Repeat process until middle is hardened.

Remove from oven and cool completely. Once cooled, break into pieces and serve.

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Makes about 20-30 crackers.
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2 thoughts on “Sea Salt & Rosemary Flax Crackers (Low Carb, Vegan)

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