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Sunday, March 17, 2013

Garlic Parmesan Flax Seed Crackers (from

Someone posted about Flax Crackers on my facebook page today, so I Googled it and this is what I found.  It's a great recipe for this time of year (with the Days of Unleavened Bread coming soon), so I decided to try it today.
My oven has not been repaired, and I am using a toaster oven, so it took two trays to get these done.  Before baking, I scored the cracker dough (using a pizza cutter).  Mine worked out to 6 servings of 8 crackers (roughly 1" square) each for 1 net Carb. 

A great high fiber, crunchy, nutritious, and tasty snack. Good with dips, spreads, or plain.

Want to see how it's done? Check out this video of How to Make Flax Crackers.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 1 cup flax seed meal
  • 1/3 cup Parmesan cheese, grated
  • 1 and 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup water


Heat oven to 400 F.

1) Mix all ingredients together.

2) Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.

3) Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.

4) Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.

5) Break into pieces.

The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.

My notes:
I like it better when I use a tablespoon of garlic powder.
I have discovered that this recipe is much easier if you mix all the ingredients together in a gallon-size zip-lock bag.  No wash-up!  
You can roll out the dough INSIDE the gallon bag.  Again, no wash-up--which can be important when you need to roll out several different recipes and don't have time for the rolling pin to dry between preps.  It also allows you to roll out the dough without worrying about the edges being too thin--the sides of the bag let you keep the thickness even.

 After the dough has been rolled out, make a Y-cut in the top layer of the bag--from the middle of the opening to each corner of the bag.  Do this carefully.  If you lift the bag away from the dough, you avoid poking holes in the dough.

 Fold the plastic to the sides and place a piece of parchment paper on top of the dough. 

Carefully flip the dough and then score with a pizza cutter into 1" squares.

I found this worked better (for my small toaster oven) when I mixed the dough in a gallon-size bag and then separated it into two quart-size freezer bags for rolling out.
This recipe does not do well if you try to cook it on a griddle instead of in the oven.

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