Best Low Carb Psyllium Flax Crackerchips Soy Free Recipes

Low Carb Psyllium-Flax Cracker/Chips (Soy-Free!) image

Provided by ScrumptiousWY

Categories Vegan

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 tablespoons heaping psyllium husks or 4 tablespoons psyllium, powder
3 tablespoons heaping ground flax seed meal
spices (approx 1 teaspoon total of any spices, such as salt, garlic powder, chili powder, curry, paprika, on)
2 1/2 cups water

Steps:

Just to clarify -- the psyllium & flax are supposed to be measured in "heaping Tablespoons" - 'Zaar edit program wouldn't allow this phrasing.
Line a standard-size baking sheet (approx 11 x 17 inches) that has sides with parchment paper. Make sure the parchment covers the entire sheet and up all sides -- overlap 2 sheets if needed.
Spray parchment with cooking spray or rub with a light coating of oil.
In medium bowl or large tumbler/pitcher, mix psyllium, flax & seasonings.
Stir in water (start with 2 cups, you may need up to 3 cups). Stir until well-blended and thickened to a gruel-like consistency (like thin cream of wheat). Let stand a couple of minutes if not thick enough, then stir again.
Pour onto prepared cookie sheet. Bake at 300 degrees Farenheit for about 3 hours or until completely dry and crispy. If atmospheric humidity is high, they may take up to overnight to get crisp.
Break into chip-sized pieces and store in ziplock bag (they'll stay crispy).
Be sure to drink plenty of water when you eat these to help digest the fiber.

Nutrition Facts : Calories 28, Fat 2.2, SaturatedFat 0.2, Sodium 6, Carbohydrate 1.5, Fiber 1.4, Sugar 0.1, Protein 1

Low Carb Cinnamon Thin Crackers image

Provided by Mercy

Categories Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup almond flour
2 tablespoons Splenda granular
1 egg white
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon vanilla
1 teaspoon Splenda granular
1/8 teaspoon cinnamon

Steps:

Mix all cracker ingredients well in a small bowl.
Everything should be moist and the dough should hold together somewhat.
Put the dough on a well-greased sheet of parchment paper or heavy-duty aluminum foil, about 15x18": it's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil.
Cover the dough with a piece of wax paper that's been sprayed with non-stick spray.
Roll out the dough to about 1/8" thick or slightly thinner; try to get the dough to an even thickness.
You can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible, about 9x9" square.
Replace the wax paper and continue rolling until nice and even.
Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 48 1-inch squares.
Sprinkle on the topping.
Lift the foil and set it on the oven rack and bake them at 325º for 10-15 minutes, or until golden brown.
Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden; use a thin metal spatula to very gently pry the crackers from the foil.
Break them apart on the score lines and let cool.