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Cheddar Flax Crackers, Thyme and Thyme Again!

Are you bored with my low carb cracker variations yet? Hehe. I made a new batch of crunchies for the weekend, and have plenty of dough left over in the fridge to make fresh batches as needed. This time I went ahead and made a double batch using sharp cheddar as the base, adding flax seeds and sesame seeds for extra crunch, nutrition and interest, while seasoning generously with pepper and thyme.

Cheddar Flax Crackers with Ginger Walnut Chicken Salad

I also changed the shape for this batch to be larger and “plank-like” so that it will be a better base for the Ginger Walnut Chicken Salad and other toppings. I have also found that we like these crackers better when we don’t store them in a sealed container, and rather prefer to let them continue air drying. When stored in a container, they took on an almost stale taste, but the crispiness just seemed to get better when left in a dish on the counter. Go figure! I lowered the heat to 375, and extended the cook time to about 12 minutes to accommodate the thicker size.

Cheddar Flax Crackers

  • 1/2 C coconut flour
  • 1/2 C blanched almond flour
  • 3 C sharp cheddar, shredded
  • 2 eggs
  • 1/4 C melted butter
  • 1/4 tsp salt
  • 1/8C flaxseed
  • 1 1/2 tsp sesame seeds
  • 2 Tb fresh thyme, finely minced
  • 1 tsp fresh ground black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder

Preheat oven to 375. Combine all ingredients in large bowl, working together until they form a dough. Knead the dough on a clean, smooth surface for several minutes to soften the cheese. Divide in half and shape each half into a rectangle about an inch thick. Dough can be used immediately or refrigerated for up to a week. (The dough does tend to be easier to handle when cold.) Slice thinly and place on parchment-lined baking sheet and bake for 10-12 minutes, turning pan halfway through. Remove and cool, Store loosely covered.

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