Rosemary & Sea Salt Flax Crackers (Low Carb and Gluten Free

• Produce

  • 1 tsp Rosemary, Fresh

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Sea salt or kosher salt

• Dairy

  • 1/2 cup Parmesan or romano cheese, grated

• Other

  • 1 cup Ground (or milled flax seeds

Found on ibreatheimhungry.com

Description

Ingredients

• 1 cup ground (or milled) flax seeds
• 2 eggs
• ½ cup grated parmesan or romano cheese
• 1 tsp minced fresh rosemary
• Sea salt or kosher salt for sprinkling

Directions

• Preheat oven to 350 degrees (F) and spray a cookie sheet (or two) with nonstick spray.
• Add all of the ingredients (except salt) to a medium bowl. Stir until fully combined. Let sit for about 5 minutes.
• Spray a clean countertop or large cutting board with nonstick spray. Spray your rolling pin with nonstick spray.
• Form your dough into a ball and place on the greased counter. Roll it out as thin as you dare. I went pretty thin (like a wheat thin thickness) and the thinnest ones of the batch were the best.
• Use a biscuit or cookie cutter if you have one, or just use a sharp knife to cut a grid of 1 inch-ish squares. Use a small spatula or pie server to transfer the individual squares (or any shape) onto your pan. Keep rerolling and cutting your scraps until the dough is all gone.
• Sprinkle with salt. Bake for 10 minutes, remove and flip, bake another 3 minutes. If you want them super crispy, turn the oven off and then put the crackers back in after its cooled a bit but is still warm. Leave them in for about an hour and they will continue to dry out until super crispy.
• Serve with your favorite cheese or dip!

Nutrition