flaxseed and parmesan cracker recipe
(low-carb, gluten and sugar-free)

INGREDIENTS:

• 50 g or ½ cup flaxseed flour

• 50 g or ½ cup of almond flour

•  70 g parmesan cheese

• 10 g sesame seeds

• 10 g chia seeds

•  ½ tsp Provincial herbs or chopped up (fresh) rosemary

•  some garlic powder

•  a good pinch of salt

•  1 egg

•  a good drizzle of olive oil (or butter or a small amount of melted ghee or coconut oil).

•  Add 1 or 2 tbsp of water if needed

Optional: other herbs, chilli, thyme, hemp seeds

INSTRUCTIONS:

You can choose to bake it in the microwave or in the oven. Personally, I prefer the oven, but the photos are from the microwaved version.

Oven:

• Preheat the oven to 200°C.

• Mix all of the ingredients together until it sticks and becomes a lump.

• Put the dough in between two baking sheets.

• Roll or press dough into (one or more) flat thin pieces (+/- 3mm thin).

• Remove one of the baking sheets and place the one with the dough in the oven.

• Bake in the oven at 200°C for 7 minutes on one side and 7 min the other until golden brown, firm and crisp on the edges.

• Keep checking, as you don't want it to burn.

• Remove from the oven when both sides are golden brown.

• Cut with a sharp knife or a pizza cutter to a cracker size you like.

• Let the crackers cool down before you tuck in.

Microwave:

• Grease the microwave glass plate with olive oil, coconut oil or ghee.

• Place the dough on the microwave plate.

• Cover the dough with a baking sheet and use a rolling pin until it's thin and flat (+/- 3mm).

• Remove the baking sheet and place the plate in the microwave.

• Microwave for 4 minutes (900W) on full, flip over, and 4 minutes on the other side. Adjust time to the wattage of your microwave. 

• When the cracker(s) are browned and more or less crispy, remove them from the microwave.

• Cut with a sharp knife or a pizza cutter to a cracker size you like.

• Let the crackers cool down before you tuck in.