Super Easy Low Carb Homemade Crackers with Rosemary and Olive Oil
Author: Vivica Menegaz
Cuisine: Italian
Serves: 30 crackers
- Flax and Chia seed meal
- Because Flax seeds go rancid very fast after being ground into meal, I strongly recommend making your own.
- Just place the seeds in a coffee grinder or a high power blender and grind for 10 seconds.
- As you ca not find chia seed meal ready, you will have to make your own in the same way.
- Crackers
- Pre heat oven to 300 degrees.
- Place the flax and chia seed meal in a large bowl with the hemp hearts, the MCT oil, the olive oil and the sea salt.
- In a blender put the egg, the egg white, the rosemary leaves cleaned from the stems, and the water.
- Blend on fast for 10 seconds.
- Add the wet ingredients to the dry ones, and mix very well.
- Now let the dough rest for about 1 hour.
- The dough should be fairly dry but still very pliable, and it should ball up in the bowl.
- If it seems too dry add a couple of tablespoons of water and mix well.
- After the hour has passed lay two pieces of parchment paper about 11 x 15 inch wide on a working surface.
- Put the dough on one of the papers and flatten roughly with a spoon, shaping it to the same shape as the paper.
- Place the second paper on top and flatten the dough to about ¼ inch thick.
- Gently peel the paper off the top.
- Now score the dough into square or rectangular pieces, by pressing a serrated knife lightly into it.
- Bake on a cookie sheet (11x15) for 30 minutes, then peel off the paper and flip over to cool.
- If the crackers are not crunchy enough, place back in the oven until completely cooled.
- This recipe makes about 30 square crackers!
Serving size: 3 crackers Calories: 149 Fat: 13 grams Trans fat: 0 Carbohydrates: 1.1 net Sugar: 0 Fiber: 5.2 grams Protein: 5.6 grams
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/super-easy-low-carb-homemade-crackers-rosemary-olive-oil
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