I am really enjoying our challenge of being almost “carb-free” for one month for many reasons… The most important reason has been to try to create new recipes that I know for sure we would NEVER have done if it weren’t for this “restricted” diet. Chia seeds, flax seeds, almond flour and coconut oil have been our best partners in this journey. Here here here are some foods we made using these ingredients. It has been amazing to emerge in this new world where we don’t know anything and come up with some (not all of them) successful recipes. Marilyn loves her snack in the afternoon like crackers and cheese, and she was complaining how much she was missing it. I suggested that she make homemade crackers using almond flour, chia seeds and flax seeds. So, this cracker is gluten-free, high in omega-3, protein and fiber. It’s turned out incredibly amazing!! It’s very crunchy and flavorful, better than any crackers you can buy at a store (we think)! This recipe is very easy to make!! Enjoy this Chia, flax seeds and parmesan cheese crackers!!
1 organic egg
2 tablespoons chia seeds
1 tablespoon flax seeds
1 cup almond flour
7 tablespoons grated Parmesan cheese
½ teaspoon fine grain sea salt
1/2 teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
In a large bowl combine all ingredients and mix well. If the dough is too wet add further almond meal, one tablespoon at a time. If the dough is too dry add some water ½ teaspoon at a time.
Wrap the dough in plastic wrap and let it refrigerate for at least 30 minutes.
Remove the dough from the refrigerator 10 minutes before you are ready to roll it out.
Preheat the oven to 325°F and line two baking sheets with parchment paper.
Place dough between two sheets of parchment paper, press into a flat disc, and roll it with a rolling pin until the dough is 1/8-inch thick. Cut into cracker shape using a knife or cutter.
With a spatula, transfer the crackers to the prepared baking sheets, allowing nearly an inch between crackers.
Bake until the bottoms are browned, and the tops take on a good amount of color as well – 12 to 15 minutes, depending on how thick your crackers actually are. Make sure to check the crackers often to prevent burning. If the bottom side is light brown, flip to the other side.
We made some thin and thicker crackers. The thin is crunchier and less flavorful. I (Ludmilla) liked the thin one more. Marilyn and Mark (our white husband) liked the thicker one more. Either one will blow your mind!!!
Beijos e Tchau!
Ludmilla and Marilyn Chudda