Cheese Crackers

 

 

Only 1/2 gram net carb per cracker

INGREDIENTS

1 1/4 cups almond flour
3/4 cup coconut flour
1/4 cup coconut oil, melted
4 eggs, beaten
100 grams grated cheddar (1 1/2 cups)
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp garlic powder

DIRECTIONS

Preheat oven to 350 degrees.
Line a large baking sheet with parchment.
Combine all ingredients in a large bowl. Roll out between two sheets of parchment. You may need to do half a batch at a time.
Place on baking sheet and score into squares slightly larger than 1″. I have a really BIG cookie sheet, so I was able to do the entire batch at one time.
Bake for 15 minutes. Yo want to the crackers to be fairly dry, so a few extra minutes if you are not sure won’t hurt them. Turn off the oven and allow to cool inside.
Remove from oven and break into squares. Keeps in an airtight container in fridge for several days.

Makes 80 crackers.

 

Nutritional Info

• Servings Per Recipe: 80
• Amount Per Serving
• Calories: 35.0

• Total Fat: 3.0 g
• Cholesterol: 11.2 mg
• Sodium: 31.8 mg
• Total Carbs: 1.1 g
• Dietary Fiber: 0.6 g
• Protein: 1.3 g

Grain Free, Low Carb, Herb Crackers

INGREDIENTS

2 1/2 cups almond flour

1/4 tsp sea salt

1/2 tsp baking soda

3 tbsp oil

2 eggs, beaten

1 cup grated parmesan cheese

1 tsp garlic powder

1 tsp dried oregano

DIRECTIONS

Preheat oven to 350 degrees.
Combine all ingredients and mix well.

Roll out 1/2 the dough between 2 sheets of parchment paper, (approx 1/16″ thick) then slide onto a large baking sheet. The dough will cover the entire pan’s surface. Remove top layer of parchment. Cut with a pizza cutter into desired cracker size. I like mine small. About 1 1/4″.

Bake for approximately 12 minutes. Allow to cool. Repeat for second half of dough.

Serving Size: Makes 50 crackers

Live Flatbread

Ingredients

1 pound carrots, cut into smaller pieces

1 pound celery, cut into pieces

8 cloves garlic

1 medium onion, cut into small pieces

juice from 2 lemons

1 1/4 cups raisins, soaked in just enough water to cover

2 3/4 cups ground flax

2 tbsp raw sesame seeds

Directions

Put carrots in blender. Add 3 cups of pure, clean water. Blend until smooth. Add celery, garlic, onion, lemon juice, soaked raisins (and the soaking water).
Blend until smooth.
Pour into a large bowl. Add flax and mix with hands for a couple of minutes. The mixture with thicken after the flax soaks up the vegetable juice.
Using a 9 tray excalibur dehydrater, I measured out 2 1/2 cups of batter onto the teflex sheet. Spread to uniform thinness. When you have all the batter spread onto the trays, sprinkle with sesame seeds.
This recipe made enough for 3 and 1/3 trays. So, when finished each tray will yield 9 pieces of bread.
Set dehydrator to 105 degrees and dry for 10-12 hours. The bread will still be pliable so you can use as a wrap. If you want a cracker, you may dehydrate for longer…

Makes 30 pieces.

Nutritional Info

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 76.9

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 24.8 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 4.0 g
• Protein: 2.8 g