Flax Crackers

These are a perfect crunchy high protein vehicle for delivering healthy goodness to your mouth. 

Nutritional Values for the whole recipe

Calories 985
Total Fat 74.9g
Saturated Fat 11.5g
Cholesterol 29mg
Sodium 557mg
Total Carbohydrates 49.2g
Dietary Fiber 42.7g
Sugars 3.7g
Protein 41.9g

Servings: Makes a BUNCH of crackers!

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

Heat oven to 400 F.

Mix all ingredients together.

Pour onto sheet pan which is covered with a silicone mat or greased parchment paper to form 1 large cracker.

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 is to get a uniform thickness and 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 and push the thin part inwards to even it up.

Use a pizza cutter to score into snack cracker shapes of appropriate size

Bake at 350 F until the center is no longer soft, about 15-18 minutes or if it starts to get more than a little brown around the edge. If edge is crisp and the center is still soft, remove the crisp crackers from the edges and return the center to the oven.

Iimmediately sprinkle the crisp crackers with kosher or course sea salt (or other flavorings - optional)

Let cool completely - it will continue to crisp up.

Break into pieces along score lines and store in an air tight container

Cook's Note: Add any herb/flavoring you like. I dust mine with something I call "Earthquake Powder", which is the combination of my favorite potato chip flavors - someday I'll release that recipe. Serve with a greek yogurt based dip.