Low Carb Crackers

Return to Index

Information, General

• Nutritional Information
  • High-Fiber Flours
    • Almond Flour (01/19)
      • 1 tbsp has 40 calories, 3.0 carbs, 3.0 grams fiber, 3.5 grams fat, and 1.5 grams protein
    • Chia Seed Powder (Badia Ground Chia Seed)
      • 1 tbsp has 30 calories, 0.6 carbs, 2.0 grams fiber, 1.8 grams fat, and 1.0 gram protein
    • Chia Seeds (01/19)
      • 1 tbsp has 69 calories, 1.0 carb, 5.0 grams fiber, 4.0 grams fat, and 2.0 grams protein
    • Coconut, Finely Shredded (01/19)
      • 1 tbsp has 33 calories, 0.67 carbs, 0.67 grams fiber, 3.3 grams fat, and 0.33 grams protein
    • Coconut Flour (01/19)
      • 1 tbsp has 30 calories, 1.5 carbs, 2.5 grams fiber, 1.0 gram fat, and 1.0 gram protein
    • Flaxseed Meal (01/19)
      • 1 tbsp has 30 calories, 0.0 carbs, 2.0 grams fiber, 2.5 grams fat, and 1.5 grams protein
    • Glucomannan Powder (01/19)
      • 1 tbsp has 30 calories, 0.0 carbs, 15.0 grams fiber, 0.0 grams fat, and 0.0 grams protein
      • NOW Glucomannan Powder: 1 tbsp has 30 calories, 12.0 grams fiber
      • THM Glucomannan: 1 tbsp has 9.0 grams fiber
    • Guar Gum (01/19)
      • 1 tbsp has 20 calories, 0.0 carbs, 6 grams fiber, 0.0 grams fat, and 0.0 grams protein
    • Nutritional Yeast (01/19)
      • 1 tbsp has 15 calories, 0.5 carbs, 0.75 grams fiber, 0.125 gram fat, and 2.0 grams protein
    • Oat Fiber (01/19)
      • 1 tbsp has 1.25 calories, 0.0 carbs, 5.0 grams fiber, 0.0 grams fat, and 0.0 grams protein
    • Psyllium Husk Powder (01/19)
      • 1 tbsp has 30 calories, 1.0 carb, 7.0 grams fiber, 0.0 grams fat, and 0.0 grams protein
    • Xanthan Gum (01/19)
      • 1 tbsp has 35 calories, 0.0 carbs, 8.0 grams fiber, 0.0 grams fat, and 0.0 grams protein

  • Higher Carb Flours
    • Barley Flour @ nutritiondata.self.com (01/19)
      • 1 tbsp has 32 calories, 5.90 carbs, 0.94 grams fiber, 0.12 grams fat, and 1.0 gram protein
      • Bob's Red Mill: 1 tbsp has 27.50 calories, 4.5 carbs, 1.125 grams fiber, 0.00 grams fat,
        and 0.75 grams protein
      • Whole Foods: 1 tbsp has 13.75 calories, 2.875 carbs, 0.125 gram fiber, and 0.25 grams protein
    • Masa Harina Corn Flour
      • 1 tbsp has 25 calories, 5.00 carbs, 1.0 gram fiber, 0.0 grams fat, and 1.5 grams protein
    • Oat Flour
      • 1 tbsp has 30 calories, 4.125 carbs, 0.75 grams fiber, 0.0 grams fat, and 1.3 grams protein

  • Selected Fats
    • Greek Yogurt, Plain
      • 1 tbsp has 12.2 calories, 0.47 carbs, 0.0 grams fiber, 0.75 grams fat, and 1.03 grams protein
    • Sour Cream
      • 1 tbsp has 30 calories, 0.5 carbs, 0.0 grams fiber, 2.5 grams fat, and 0.5 grams protein

• General Information
  • Cracker Primer @ debunix.net (01/19)

  • Low Carb Recipes @ low-carb-diet-recipes.com (01/19)

Top of Page

Almond Meal

• Almond 'saltine' Crackers @ housewifebarbie.com (08/23)
  • Ingredients
    • 2 cups almond flour
    • 1/2 tsp salt
    • 1 Tbsp oat fiber
    • 1 Tbsp flax meal
    • 1/4 cup sour cream
    • Additional salt - kosher or sea salt preferred - for the top of the cracker
  • Instructions
    • Preheat oven to 250 degrees F.
    • In a bowl, stir together the ingredients and form a dough.
    • Roll out thin between two sheets of parchment paper.
    • Sprinkle the tops with additional salt.
    • Score the crackers with a knife or pizza cutter.
    • Prick them with a fork about 4-5 times each.
    • Bake approximately 1 hour on parchment, breaking apart and flipping the crackers
      after about 40 minutes, to ensure they are all baked evenly.
    • Store air tight.

• Cheese Crackers @ jensaves.com (01/19)
  • Ingredients
    • 1 tbsp Butter
    • 1 Egg
    • 2 tbsp Lemon Juice
    • 1 3/4 Cup Almond Flour (Honeyville Brand)
    • 3 tbsp Nutritional Yeast (Braggs Brand)
    • 2-4 tbsp Shredded Parmesan Cheese (Optional)
    • 1/2 tsp. Sea Salt plus a little more for sprinkling
  • Instructions
    • Melt butter in a large glass bowl.
    • Mix in egg and lemon juice.
    • Add almond flour, nutritional yeast, parmesan cheese and sea salt.
    • Mix well to form a dough.
    • Place dough on parchment paper and with another sheet of parchment paper on top,
      flatten out dough.
    • Slice into desired shapes using a pizza slicer or knife.
    • Sprinkle with sea salt.
    • Bake (on parchment paper on a pan) 350 for about 10 minutes, check and remove
      any golden brown edge pieces.
    • Bake for another 3-5 minutes or until golden brown, checking so they don't overcook.
    • Let cool.
    • Store in a ziplock or sealed container in the pantry. No need to refrigerate.
  • Tips
    • Use a straw with plastic wrap over the end of the straw if you want a little
      hole in the center of each cracker.

• Microwave Almond Crackers @ blossomsandposies.com (08/23)
  • Ingredients
    • 1 1/4 cups almond flour
    • 2 eggs (whites only)
    • 1/4 tsp salt
  • Instructions
    • Whisk egg whites and salt together, then stir in almond flour.
    • Scrape dough onto parchment paper, cover with another piece of parchment paper,
      and roll out as thinly as possible.
    • Microwave for 2 minutes (I turned my rotating microwave plate upside down so that
      the crackers wouldn t get spun and smooshed.)
    • Remove from microwave and slice into crackers.
    • Microwave for another 4 minutes or until crackers are crunchy and slightly browned.
    • Crackers will get more crispy as they cool.
    • Store at room temperature.

• Nut Thins @ birgitkerr.blogspot.com (08/23)
  • Ingredients
    • 1 cup GROUND nuts or seeds
    • 1 egg white
    • 1 pinch salt or seasonings of choice
      (you could also make these sweet and add cinnamon or other spices)
  • Instructions
    • Preheat the oven to 325 degrees.
    • In a bowl, mix together the nut flour, egg white, and salt until it forms a ball
      of pasty dough. It ll be a bit sticky.
    • (I used a variety of seeds in this one -- sesame seeds, shelled hemp seeds, almonds and
      fresh herbs.)
    • Place on a large piece of parchment paper about the size of a cookie sheet.
    • Top with another piece of parchment paper.
    • Using a rolling pin, roll out the dough as thin as you can get it. Try to make
      it take up the whole cookie sheet if you can. And I REALLY mean super thin!
    • Peel off the top layer of paper.
    • Score the dough with a knife or Pizza cutter into whatever size crackers you want.
    • Slide the parchment paper with the scored dough onto a cookie sheet.
    • Bake in the 325 oven for 10 minutes and then check on the crackers. You are
      looking for them to color ever so slightly. A little color means crispy, toasty nutty
      flavor and holding together nicely, but a lot of color means burned nut taste.
    • Remove the crackers that are done, usually the ones around the edges are done first.
    • Place the others back in the oven until desired color. Really keep an eye on those
      crackers. It can go really fast at this stage. Sometimes not even a minute or two more
      before the next ones come out!
    • Keep doing this until they are all done!
    • Cool completely and store in an airtight container.
  • Notes
    • You can also use a silpat.
    • Another batch contained almonds, pecans, cashews, (just a few) peanuts, flax meal
      and chia seeds.
    • Another batch contained almonds, cashews, coconut flour, pumpkin pie spice and a
      little stevia.

Top of Page

Baking Blends

• Briana's Baking Mix @ briana-thomas.com (08/23)
  • 1 cup whey protein powder
  • 3 cups coconut flour
  • 2 cups oat fiber
  • 1 1/2 cups golden flaxmeal
  • 1 1/2 tsp xanthan gum

• Double Oat "Flour" Mixture for Pancakes (08/23)
  • 2 tbsp oat FLOUR
  • 4 tbsp oat FIBER
  • 1 tsp baking powder
  • 2 tsp Truvia

• Fantastic Flour Mix @ lowcarbfriends.com
  • 2 Tbsp Oat fiber
  • 2 Tbsp coconut flour (60)
  • 1 Tbsp vanilla protein powder (30)
  • 1 Tbsp eggwhite powder (22)
  • 1/2 tsp baking powder
  • 1/2 tsp glucomannan powder
  • 1 Tbsp erythritol (optional)
  • Spices (optional -- but is great with pumpkin pie spice or cinnamon)
  • To this I add a mixture of davinci SF syrup and water, or almond milk
  • My mixture is about 1/2 cup to start, but more liquid may be necessary
    (because of the coconut flour)
  • Microwave this for about 3 minutes

• FP Easy Mix (08/23)
  • Ingredients
    • 1 cup oat flour
    • 1 cup coconut flour
    • 1/2 cup psyllium husk
    • 1/2 cup oat fiber
    • 2 tbsp baking powder
    • 1 tbsp xanthan gum
    • 1/2 tsp salt
  • Instructions
    • Blend for 30 seconds in a food processor
    • You can use 1 cup of psyllium husk, 1 cup of oat fiber, OR a blend of the two
    • 3 tbsp is one "serving"

• Kris' Baking Mix -- copycat for THM Baking Blend (FP) (01/19)
  • Ingredients
    • 1 cup oat fiber
    • 1/2 cup coconut flour
    • 1/3 cup golden flax meal
    • 3 tbsp almond flour
    • 3 tbsp hydrolyzed collagen
    • 1 tbsp glucomannan
  • Notes
    • 1/4 cup of the baking mix has 52 calories, 3 grams fat, and 1.5 net carbs

• Low Carb Baking Mix @ pursuingjoy.blogspot.com (08/23)
  • 3 cups ground flax (golden flax)
  • 1 1/2 cups almond flour
  • 1 1/2 cups oat fiber
  • 5 1/2 tbsp baking powder
  • 1 tbsp sea salt

• Trim Healthy Mama DIY Baking Blend
  • 3 cups oat fiber
  • 1 cup coconut flour
  • 2 cups almond flour
  • 1 cup ground golden flaxseed
  • 1/2 cup unflavored whey protein
  • 1 tbsp xanthan gum or glucomannan

• Vanilla Cake Master Mix (THM-FP) @ sherigraham.com (08/23)
  • Ingredients
    • 1/2 cup oat fiber
    • 1/2 cup coconut flour
    • 1/2 cup whey protein powder - vanilla
    • 1/2 cup Erythritol
    • 1/2 tsp Stevia Powder
    • 1/2 tsp sea salt
    • 4 tsp baking powder
    • 4 tsp Glucomannan

• Very Low Carb Flour Mix @ donnareish.com (08/23)
  • Ingredients
    • 3 cups almond flour (12 net carbs per cup – TOTAL 36)
    • 1 cup coconut flour (24 net carbs per cup – TOTAL 24)
    • 1/2 cup oat fiber, OR ground golden flax (0 net carbs per cup – TOTAL 0)
    • 1/2 cup vital wheat gluten, OR 1/8 cup Xantham Gum
      (24 net carbs per cup – TOTAL 12)
    • Optional: 1/2 cup plain whey protein powder, OR may be omitted or
      just increase almond flour (16 net carbs per cup – TOTAL 8)

Top of Page

Barley Flour

• Notes from "Good to the Grain: Baking with Whole-Grain Flours"
  • Sifted into the dry ingredients of a recipe, barley flour has a soft
    texture that works really well in doughs and batters.
  • With a scent that is strangely reminiscent of ripe apricots, barley flour
    is almost tart.
  • Because it has a lot of protein but not much gluten, barley is a great
    secondary flour. Paired with all-purpose flour, barley flour provides a boost
    of flavor, with the wheat flour making up the difference in structure and lift.
  • Barley flour has a distinctly sweet, creamy quality that tastes great with fruit.
  • When you open up a bag of barley flour, the malty, tangy scent may remind
    you of a brewery.

• Barley Crackers @ scintillatingspeck.wordpress.com (01/19)
  • Ingredients
    • 1 cup barley flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 cup buttermilk
  • Instructions
    • Grease a flat 12 x 18 cookie sheet or the back of one with sides.
      (The crackers will stick otherwise.)
    • If you want them especially thin use the same amount of batter on two sheets.
    • Sift the flour, salt, and soda.
    • Stir in the buttermilk.
    • Spread the batter on the cookie sheet(s) as if it were frosting on a cake,
      making it quite even.
    • Bake at about 350 deg F until very delicately brown.
    • About halfway through the baking some 10 minutes along score the dough
      so the crackers will break apart easily when they are done.

• Barley Graham Crackers @ plantoeat.com (01/19)
  • Ingredients
    • 1/4 cup salted butter, softened
    • 1/4 cup sorghum molasses (or honey or molasses)
    • 2 Tablespoons tapioca flour
    • 3/4 cup barley flour, plus more as needed
  • Instructions
    • Preheat oven to 325 degrees F.
    • Cream together the butter and molasses.
    • Stir in tapioca flour and barley flour.
    • At this point it might look more like frosting than dough, or it may look
      like dough. It s okay.
    • Just add another 1/4 cup of barley flour and mix.
    • Repeat until you have a dough that is still quite soft, but not sticky.
      You should be able to scrape it out with moist hands.
    • Grease a baking sheet and plop the dough in the middle.
    • Lightly moisten your hands and pat the dough out into a rough circle about
      1/16-inch thick.
    • Wet down the blade of a sharp knife and cut the dough into eighths.
    • Use a fork to dock the dough all over.
    • Place the dough in preheated oven for 15-25 minutes, or until it starts
      to brown up around the edges and the center is firm.
    • Allow to cool completely before removing from pan.
    • It turned out to be the best graham crackers we ve ever had.

• Barley Onion Crackers @ prevention.com (01/19)
  • Ingredients
    • 1/3 cup white sesame seeds
    • 1 cup barley flour
    • 2 tablespoons finely minced onion
    • 1 teaspoon dark sesame oil
    • 1 teaspoon soy sauce
    • 1/4 cup cold water
    • 2 tablespoons black sesame seeds
    • 1 large egg white, beaten
  • Instructions
    • Grind the white sesame seeds to a fine meal (be careful not to turn it
      into a paste).
    • Combine the sesame seed meal and flour in a large bowl.
    • In a cup, mix the onion, sesame oil, and soy sauce; add to the flour mixture.
    • Slowly add the water, a bit at a time, working with your hands until the
      dough holds together. (It will be dry.)
    • Divide dough into 4 balls.
    • In a small skillet, heat 1 tablespoon of the black sesame seeds over
      medium-low heat until toasted, about 10 minutes. Set aside.
    • Preheat the oven to 400 deg F.
    • Lightly oil a baking sheet.
    • Roll each ball to 1/4-inch thickness with a rolling pin.
    • Using a bowl that measures 4 1/2 inches in diameter as a guide, cut out
      rounds of dough.
    • Gather the scraps and reroll to make a total of 7 large rounds.
    • With a wide spatula, carefully place the rounds on the baking sheet, and
      brush with the egg white.
    • Rim the outside of each cracker with the untoasted black sesame seeds
      and sprinkle the inside with the toasted ones.
    • With a rolling pin, gently press the sesame seeds into the dough.
    • Bake for 10 to 15 minutes, or until light brown and crisp.

• Barley Thins @ barleyworld.org (01/19)
  • Ingredients
    • 1 1/4 cup barley flour
    • 1 1/2 Tbsp sugar
    • 1/2 tsp salt
    • 1/4 tsp paprika
    • 4 Tbsp butter
    • 1/4 cup water
    • 1/4 tsp vanilla
    • salt for topping
  • Instructions
    • Combine the barley flour, sugar, salt and paprika in a medium bowl.
    • Cut in the butter.
    • Add the water and vanilla.
    • Mix well until dough forms.
    • Divide the dough into fourths.
    • Cover surface with flour and roll out dough as thin as possible.
    • Cut into desired shape and transfer (very carefully!) onto a lightly
      greased cookie sheet.
    • Sprinkle with salt.
    • Heat oven to 400 deg F and cook for 5-10 minutes.
    • It is best to bake one sheet at a time and keep a close eye on them as
      they cook. The outer crackers (especially if they are from the edges of the
      dough) cook more quickly and will need to be removed first.
    • Cook to your desired level of golden and crispy.

• Fig and Olive Barley Crisps @ gobarley.com (01/19)
  • Ingredients
    • 1/3 cup (75 mL) softened butter
    • 1/2 tsp (2 mL) salt
    • 3 Tbsp (45 mL) grated Gouda or aged Cheddar cheese
    • 2 Tbsp (30 mL) chopped, pitted black olives
    • 2 Tbsp (30 mL) finely chopped dried figs
    • 1 Tbsp (15 mL) chopped fresh or dried chives or parsley
    • 1 1/4 cups (300 mL) whole barley flour
  • Instructions
    • Preheat oven to 350 deg F (180 deg C).
    • Place rack in centre of oven.
    • Line a baking sheet with parchment.
    • In a medium bowl, stir butter, salt, cheese, olives, figs, and chives or
      parsley until blended.
    • Stir in barley flour and mix well.
    • Turn the mixture out onto a lightly floured surface, gather in any dry
      flour and knead until you are able to form the dough into a ball.
    • Cut in half and roll each half into a log, 1 inch (2.5 cm) round and about
      6 inches (15 cm) long.
    • Wrap tightly with plastic wrap and place in the refrigerator for
      30 minutes, until chilled through.
    • With a sharp knife, cut thin slices, about 1/4 inch (.5 cm) and carefully
      place on baking sheet.
    • Bake for 3 to 4 minutes, turn cracker over and continue baking, watching
      carefully, 3 to 4 minutes, until light brown around the outer edge.
    • Cool on a rack.
    • Repeat with the second roll of dough, or wrap well and keep in the
      refrigerator for up to 1 week, or in the freezer for 1 month.
    • Slice and bake as required.
    • Makes about 24 small crisps per roll.

• Sunflower Barley Crackers @ gobarley.com (01/19)
  • Ingredients
    • 1 cup whole barley flour
    • 1/4 tsp salt
    • 1/2 cup finely ground sunflower seeds
    • 3 tbsp canola oil
    • 3 tbsp water
  • Instructions
    • Combine barley flour, salt, ground sunflower seeds and canola oil.
    • Gradually add just enough water to form a soft dough.
    • Knead and roll on lightly floured surface to 1/8 inch thickness.
    • Cut into shapes and prick with a fork.
    • Arrange on a baking sheet.
    • Bake in 350 deg F oven for 10 minutes or until lightly browned.
    • Makes about 30 crackers.
    • Nutritional Information (per cracker): Calories: 36; Protein: 0 g;
      Carbohydrate: 3 g; Fiber: 1 g; Fat: 3 g
    • Recipes @ gobarley.com (01/19)

• Three Seed Rosemary Crackers @ wholefoodsmarket.com (01/19)
  • Ingredients
    • 1/2 cup sunflower seeds
    • 1/2 cup flaxseeds
    • 1/2 cup pumpkin seeds
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon fine sea salt
    • 1/2 teaspoon coarsely ground black pepper
    • 1 1/4 cup barley flour
    • 2 1/2 tablespoon extra-virgin olive oil
    • 1/2 cup low-fat milk, more for brushing crackers
    • 2 cloves garlic, finely chopped
    • 2 tablespoons chopped fresh rosemary
  • Instructions
    • Preheat the oven to 375 deg F.
    • Place half of the sunflower, flax and pumpkin seeds in a food processor
      and process just until they are the consistency of coarsely ground coffee beans.
    • Transfer to a mixing bowl and stir in baking powder, salt, pepper and flour.
    • Stir in olive oil, milk, garlic and rosemary.
    • Finally, stir in remaining seeds.
    • Roll teaspoons of dough into balls.
    • Place on a parchment paper-lined baking sheet and flatten to a thickness of 1/4 inch.
    • Brush tops of crackers with milk and sprinkle with sea salt.
    • Bake until browned and crisp, 20 to 25 minutes.
    • Transfer to a cooling rack to cool before serving.

• Viking Barley Crackers @ ribevikingecenter.dk (01/19)

Top of Page

Cauliflower Crackers

• Cauliflower Crackers
  • Cauliflower Chips/Crackers @ youtube.com (08/23)
    • Cauliflower Chips/Crackers @ healthytasteoflife.com (08/23)
    • Ingredients
      • 1 medium head of cauliflower
      • 2 tbsp flax seeds, whole
      • 2 tbsp flax seeds, ground
      • 2 tbsp chia seeds
      • 2 cups millet flour (or cassava flour)
      • 1/2 tsp salt
      • 1/4 cup boiling liquid (from steamer)
      • 1 tsp dehydrated onions, optional

  • Cauliflower Crackers @ charlieeats.com (08/23)

  • Cauliflower Crackers with Parmesan and Rosemary @ cookingwithmichele.com (08/23)
    • Ingredients
      • 1 head cauliflower florets, about 1 1/4 pounds
      • 2 tbsp fresh rosemary leaves
      • 1/4 cup almond meal
      • 1/2 cup finely grated Parmesan cheese
      • 2 large eggs
      • 1 tsp sea salt
    • Instructions
      • Cut parchment paper to fit a pizza stone
      • Place the stone in the oven, and heat to 400 deg F
      • Pulse cauliflower and rosemary until like "snow"
      • Cook in the microwave on high for 5 minutes
      • Cool, and squeeze out all the liquid
      • Combine ingredients, and use a fork to stir
      • Spray the parchment paper with cooking spray
      • Pat the dought into a flat layer on the paper
      • Spray another piece of parchment paper, lay it on top, and roll the dough
      • Transfer the dough to the hot pizza stone, and cook for 10 minutes
      • Remove from the oven
      • Use a pizza cutter to cut the dough into crackers
      • Bake for 10 more minutes
      • Turn off the oven, and after 30 minutes flip the crackers over
      • Close the oven again, and leave the crackers in the oven until morning
      • Store in an airtight container

• Savory Cookies
  • Savory Fennel Cauliflower Cookies @ charlieeats.com (01/19)
    • Ingredients
      • 2 cups frozen caulflower (225 grams)
      • 2 tbsp coconut flour
      • 2 tbsp egg white protein powder
      • 2 tbsp unsweetened applesauce
      • 3 tbsp liquid egg whites
      • 2 tbsp milk
      • 1 tsp baking powder
      • 1/4 tsp fennel seed
      • 1/4 tsp rosemary
      • Cinnamon, to taste
      • Sweetener, to taste
    • Instructions
      • Preheat oven to 350 deg F
      • Cook cauliflower in microwave until soft
      • Combine all ingredients in a food processor, and blend until smooth
      • Divide batter into 5 equal circles on a parchment paper lined baking sheet
      • Bake for 25 minutes
      • Cool on a wire rack
      • They can be crisped a bit in the toaster

Top of Page

Chia Seed Crackers

• Cheesy Chia Seed Crackers @ theironyou.com (01/19)

• Chia Coconut Flour Crackers @ divaliciousrecipes.com (01/19)
  • Ingredients
    • 1/2 Cup (56g) Coconut flour
    • 1/4 Cup (40g) Chia Seeds
    • 1/4 Cup (60ml) Coconut Oil
    • 1 Cup (240ml) Boiling Water
    • 1/4 teaspoon salt
    • Seasonings of choice (Optional) I used Rosemary and garlic powder
  • Instructions
    • Preheat the oven to 375 deg F.
    • Mix the dry ingredients together.
    • Add the coconut oil and mix well.
    • Gradually add the boiling water to the mixture and stir.
    • Roll out the dough onto a parchment paper lined baking sheet.
    • Bake for 25 minutes.
    • Cut into squares and serve.
    • Will make about 20 crackers

• Chia Crackers @ eatthis.com (01/19)
  • Ingredients
    • 1/2 cup chia seeds
    • 1/2 cup sesame seeds
    • 1/2 cup pumpkin seeds
    • 1/2 cup sunflower seeds
    • 1 cup water
  • Instructions
    • Mix well.
    • Bake as a thin sheet in the oven on 300 deg F for about 30 minutes.
    • They should be slightly browned.
    • Add more herbs and spices for extra flavor.

• Easy Chia Seed Cracker @ youtube.com (01/19)
  • Ingredients
    • 2 tbsp chia seeds (24 grams)
    • 1/4 cup water
    • Seasoning (salt, pepper, Italian seasoning, others)
  • Instructions
    • Preheat the oven to 400 deg F (200 deg C)
    • Place a piece of parchment paper on a dinner plate. You can spray the parchment
      paper with non-stick spray.
    • Pour chia seeds onto the parchment paper along with 1/4 cup water.
    • Stir the mixture very well with a spoon (until thick).
    • Add in seasoning and mix the dough again.
    • Flatten the dough with a spoon into a very thin layer.
    • Put the parchment paper on a baking sheet.
    • Bake in the oven for 15 min.
    • Remove the parchment paper, and place a SECOND piece of parchment paper
      on the baking sheet.
    • Place the cracker upside down on the NEW parchment paper.
    • Bake the cracker for another 15 min.
    • Let the chia seed cracker cool for 10 min, then break into free-form crackers.

• Endurance Crackers @ ohsheglows.com
  • Ingredients
    • 1/2 cup chia seeds
    • 1/2 cup sunflower seeds
    • 1/2 cup pepita seeds
    • 1/2 cup sesame seeds
    • 1 cup water
    • 1 large garlic clove, finely grated
    • 1/4 tsp fine sea salt, plus more for sprinkling
  • Instructions
    • Preheat the oven to 300 deg F (or 325 deg F).
    • Line a large baking sheet with parchment paper. If you use a non-stick mat, you
      will have to bake them a bit longer.
    • In a large bowl, combine the chia seeds, sunflower seeds, pepita seeds, and
      sesame seeds.
    • Add the water, garlic, and salt.
    • Stir with a spatula until combined.
    • Allow the mixture to sit for a couple of minutes until the chia seeds absorb
      the water. After the 2-minute rest, when you stir the mixture, you shouldn t see a
      pool of water on the bottom of the bowl.
    • With the spatula (and a hand, if necessary), spread the mixture onto the prepared
      baking sheet in two small rectangles, about 12x7 inches each and 1/8-1/4 inch thick.
      Spread the mixture as thin as possible.
    • Sprinkle additional salt on top.
    • Bake for 35 minutes.
    • Remove from the oven, and slice the crackers with a pizza slicer.
    • Then carefully flip each cracker with a spatula.
    • Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch
      closely near the end to make sure they don t burn.
    • Let cool for 10 to 15 minutes on the pan.
    • Store in an airtight container or jar on the counter for up to 2 weeks.
    • You can also freeze the crackers in freezer bags for up to 1 month.
    • Yield: 22 large crackers
  • Tips
    • If the crackers soften while storing, toast them in the oven on a baking sheet
      at 300 deg F for 5-7 minutes. After cooling, they should be crisp.
  • Chia Seed Crackers @ gratefulgrazer.com (inspired by Endurance Crackers) (01/19)

• Keto Seed Crackers @ dietdoctor.com (01/19)
  • Ingredients
    • 1/3 cup almond flour
    • 1/3 cup sunflower seeds
    • 1/3 cup pumpkin seeds
    • 1/3 cup flaxseed or chia seeds
    • 1/3 cup sesame seeds
    • 1 tablespoon ground psyllium husk powder
    • 1 teaspoon salt
    • 4 tablespoons melted coconut oil
    • 1 cup boiling water
  • Instructions
    • Preheat the oven to 300 deg F.
    • Mix all dry ingredients in a bowl.
    • Add boiling water and oil.
    • Mix together with a wooden fork.
    • Spread out the dough thinly on a baking sheet lined with parchment paper.
    • Bake on lower rack for about 45 minutes, check occasionally.
    • Let dry for another 15 minutes, but pay attention as seeds are heat sensitive.
    • Turn off the oven and let the dry in the oven.
    • Break into pieces and spread a generous amount of butter on top.
  • Tips
    • Almond flour may be subsituted with sesame-seed flour.

• Low-Carb Chia Seed Crackers @ ruled.me (01/19)
  • Ingredients
    • 1/2 cup chia seeds, ground
    • 2 tablespoons psyllium husk powder
    • 1/4 teaspoon xanthan gum
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon oregano
    • 1/4 teaspoon paprika
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tablespoons olive oil
    • 1 1/4 cups ice water
    • 3 ounces shredded cheddar cheese
  • Instructions
    • Preheat oven to 375 deg F
    • Grind 1/2 cup chia seeds in a spice grinder.
    • Add ground chia seeds, thickeners, spices, salt, and pepper to a bowl; mix well.
    • Add olive oil and mix together. Consistency should be like wet sand.
    • Add ice water, and mix very well. Keep mixing until a solid dough is formed.
    • Add grated cheese to the bowl.
    • Knead the dough together. It should be relatively dry and not sticky.
    • Put the dough on a silpat and let it rest for a few minutes.
    • Spread or roll the dough at as thin as possible.
    • Bake for 30-35 minutes until cooked.
    • Take silpat out of the oven, and cut individual crackers. Use the blunt edge of
      a knife or a large spatula.
    • Put cracker back into oven for 5-7 minutes on broil, until tops are browned and
      well crisped.
    • Remove from oven and set on a rack to cool. As they cool, they get more crisp.
    • Makes a total of 36 crackers; each cracker has 28 calories and 0.28 carbs

• Rosemary Parmesan Chia Seed Crackers @ alldayidreamaboutfood.com (01/19)
  • Ingredients
    • 1 1/2 cups Bob's Red Mill raw sunflower seeds
    • 1/2 cup Bob's Red Mill chia seeds
    • 3/4 cup finely grated Parmesan
    • 2 tbsp chopped fresh rosemary
    • 1/2 tsp garlic powder
    • 1/2 tsp baking powder
    • 1 large egg
    • 2 tbsp melted butter
    • 1/2 tsp kosher salt

• Super Seed Crackers @ foodwithfeeling.com (01/19)
  • Ingredients
    • 1/2 cup chia seeds
    • 1/4 cup sunflower seeds
    • 1/2 cup pumpkin seeds
    • 1/4 cup uncooked quinoa
    • 1/4 cup sesame seeds
    • 1/2 cup ground flaxseed
    • 1/2 cup whole flaxseed
    • 1 tsp salt
    • 1 1/4 cups water
    • Various spices, optional
  • Instructions
    • Preheat oven to 200 deg F.
    • In a large bowl, mix all the ingredients and let sit for 5 minutes.
    • Line two large baking trasy with silicone mats or parchment paper.
    • Spread the mixture out very evenly.
    • Optional: cut the crackers if you want to have clean lines.
    • Bake for 2 to 2 1/2 hours
    • Remove from the oven, and let cool completely.
    • Store in an airtight container.

• Sweet and Salty Five-Seed Crackers @ thepaddingtonfoodie.com (01/19)

• Vegan Chia Seed Crackers @ marystestkitchen.com (01/19)
  • Ingredients
    • 3 tablespoon water
    • 2 tablespoon chia seeds
    • 2 tablespoons hulled sunflower seeds
    • 1/4 teaspoon salt
    • big pinch black pepper
  • Instructions
    • Preheat oven to 300 deg F.
    • Blitz the dry ingredients (chia seeds, sunflower seeds, salt and pepper) in a
      food processor or blender for 5-10 seconds or until the sunflowers are roughly
      pulverized.
    • Transfer to a bowl and add water.
    • Mix until a paste forms.
    • Transfer the mixture to a piece of parchment paper.
    • Fold the parchment over the mixture and roll flat with a rolling pin.
    • Carefully peel away the top of the parchment; the mixture should be quite flat
      and smooth. Tear away the excess parchment (and save it for something else).
    • Use a pizza cutter or knife to score cracker shapes.
    • Place the parchment on a baking sheet and bake for 30-35 minutes or until the
      crackers are crispy. Do not over-bake! They can burn easily.
    • Let cool for a few minutes before breaking up the big sheet of chia seed cracker
      into pieces.
    • To store, let the crackers cool completely to room temperature and check that
      they are totally crisp before storing in an airtight container at room temperature.
    • They should stay fresh for a week or two.
  • Video @ youtube.com (01/19)

Top of Page

Flaxseed Meal

• 3-min Simple Microwave Flax Cracker @ forum.lowcarber.org (01/19)
  • Ingredients
    • 2 Tbsp flax seed meal
    • 2 Tbsp water
    • Spices to taste (optional)
  • Instructions
    • Mix flax seed meal with water and spices
    • Let rest 2-3 minutes
    • Spread mixture on parchment paper
    • Microwave for 2.5 minutes or until cracker is solid

• Basic Flax Cracker @ yourlighterside.com (01/19)

• Craving Crackers @ eggsmeatrepeat.blogspot.com (01/19)
  • Ingredients
    • 1 cup flaxseed meal (Golden has the best flavor)
    • 1 cup water
    • 1 1/2 tbsp seasoning
    • Parchment paper
  • Directions
    • Cut 2 round pieces of parchment paper to fit your microwave's plate
    • Mix flax seed, water, and spices by hand (fork)
    • Use a mellon baller to scoop batter onto the parchment paper (walnut)
    • With the back of a spoon, spread the batter into flat, thin pancakes
    • Place parchment paper in the microwave and cook for 3 minutes
    • Continue to cook in 1-min intervals until the crackers are crisp
    • There should be no soft spots
    • Dark speckles occur if the crackers have been burnt (get very bitter)

• Everything Crackers @ bobsredmill.com (01/19)
  • Ingredients
    • 2cups Flaxseed Meal
    • 1/2 tsp Salt
    • 1/4 tsp Garlic Powder
    • 1/4 tsp Onion Powder
    • 1 tsp Poppy Seeds, divided
    • 2 tsp Sesame Seeds, divided
    • 1 cup Water
    • 1 tsp Garlic or Onion Flakes, optional
  • Instructions
    • 1.Preheat oven to 400 deg F
    • Line a baking sheet with parchment paper and set aside
    • In a large bowl combine flaxseed meal, salt, garlic and onion powders,
      1/2 tsp poppy seeds, and 1 tsp sesame seeds
    • Add water and mix until an even dough forms
    • Spread onto the prepared baking sheet and flatten to 1/8-inch thickness
    • Cut into 1 1/2-inch squares
    • Sprinkle evenly with remaining seeds and garlic or onion flakes, if using
    • Bake until crisp and the edges are browned, about 25 30 minutes
    • Let cool completely before dividing and serving
    • Yields 10 servings

• Flaxseed Herbed Crackers with Parmesan Cheese @ youtube.com (01/19)

• Garlic Parmesan Flaxseed Crackers (01/19)
  • Ingredients
    • 1 cup flax seed meal
    • 1/3 cup Parmesan cheese, grated
    • 1 and 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 cup water
  • Comments
    • Although these have an interesting crunch, they don't taste very good
    • They have a tendency to burn in spots
    • The dough is very crumbly and sticky, and almost impossible to shape
    • I won't bother making these again

• Garlic Poppy Seed Crackers @ mytableofthree.com (01/19)
  • 2 cups of golden flax meal
  • 1 1/2 cups almond milk
  • 1 cup of Parmesan Cheese (green can is good)
  • 1/4 cup of THM Oat Fiber (or any brand)
  • 1/3 cup of Nutritional Yeast
  • 1 tsp onion powder
  • 2 tsp of oregano
  • 2 tsp of garlic powder
  • 1 to 2 Tbsp of Poppy Seeds

• Low Carb Faxseed Chips @ youtube.com (01/19)

• Low Carb Faxseed Chips, Revised @ youtube.com (01/19)

• Microwave Flax Crackers @ genaw.com (03/17)

• Microwave Flax Crackers @ sparkpeople.com (03/17)

• Microwave Flax Crackers #2 @ sparkpeople.com (03/17)

Top of Page

Masa Harina Corn Flour

• Best Ever Guten-Free Dairy-Free Crackers @ wheatfreedairyfreekitchen.com (01/19)
  • Ingredients
    • 1 cup gluten-free oat flour
    • 1/2 cup masa harina (corn flour)
    • 1 tablespoon sesame seeds
    • 1 tablespoon zatar (seasoning)
    • 1 tablespoon sugar
    • 1/2 teaspoon granulated garlic or garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 3/4 cup very warm water
    • 2 tablespoons olive oil
    • 1 egg white, optional
    • Toppings such as poppy seeds, dukkah, chia seeds, dried herbs, pepper, optional
  • Instructions
    • In a large bowl, stir together the oat flour, masa harina, sesame seeds, zatar, sugar,
      garlic, salt, and pepper.
    • Add the water and olive oil; stir until the mixture form a dough.
    • Cover with greased plastic wrap and let stand in 10 minutes (the dough is very sticky before
      resting, but thickens when standing).
    • Preheat oven to 400 deg F.
    • Divide the dough in thirds and roll each into a ball.
    • Take first ball and flatten on a piece of wax paper (recover the dough you are not working with).
    • Top with a second sheet of wax paper and roll until a 10-inch circle.
    • Roll exerting more pressure in the center and less around the edges.
    • Cut into squares, rectangles, or other shapes.
    • If desired, brush with crackers with egg white and sprinkle with toppings of choice.
    • Repeat with remaining dough.
    • Place as many as fit onto the cookie sheet and bake about 12 minutes or until a little browned
      and nutty smelling.
    • Remove from cookie sheet and cool on racks.
    • Baking times will depend on thickness of the crackers. Not all batches will bake evenly so
      check at 10 minutes.
    • Makes: 5 dozen thin, 1 1/2-inch crackers or more or less

• Masa Harina Crackers @ outoftheordinaryfood.com (01/19)
  • Ingredients
    • 1 1/2 cups masa harina
    • 1 tsp oregano
    • 1/4 tsp cayenne (or to taste)
    • 1 tsp baking powder
    • 1 tsp salt
    • lots of freshly ground pepper
    • 3 Tbsp olive oil
    • water (about 1 1/2 cups)
  • Instructions
    • Mix the masa harina, salt, oregano, cayenne, baking powder and pepper in a big bowl.
    • Add the olive oil and about 1 cup of water; mix well.
    • Add enough water to make a workable dough.
    • It might seem very crumbly, but if you knead it for a minute or two, it
      should come together for you.
    • Form the dough into ropes about 1 inch thick, and with a sharp knife cut
      off disks about 1/4 inch thick.
    • Oven method
      • Preheat the oven to 425 deg F.
      • Generously coat a large cooking sheet with a layer of olive oil.
      • Spread the masa discs in a single layer.
      • Brush the top with olive oil.
      • Bake for about 1/2 an hour, till they re lightly brown on both sides,
        turning from time to time.
    • Top of the stove method
      • Warm about 1/3 inch of olive oil in a pan over medium-high heat.
      • When it sizzles a crumb, drop the crackers in, as many as you can comfortably fit,
        and fry on both sides till golden.
      • Let drain on paper towels or a cooling rack.
  • Notes
    • The baked ones came out very crispy and quite hard.
    • The fried ones are nice as a snack crispy outside, soft inside.

Top of Page

Microwave Crackers

• Almond Flour Recipes
  • (40 Second) Ultra Easy Keto Crackers @ gnom-gnom.com (08/23)
    • Ingredients
      • 2 1/2 tablespoons salted grass-fed butter
      • 1 cup almond flour
      • 1/2 teaspoon xanthan gum
      • 1/4 teaspoon baking powder
      • Pinch kosher salt; if using unsalted butter, up the salt to 1/4 tsp
      • 1 1/2 tablespoons egg whites
    • Instructions
      • Melt butter in a small bowl until just melted, but not piping hot
      • Set aside to cool while you mix the flours
      • Add the almond flour, xanthan gum, baking powder and salt to a medium bowl
        and whisk thoroughly
      • Pour in the butter and mix until evenly distributed
      • Add in your lightly whisked egg and continue to knead until it forms into a ball
      • Cover in cling film and place in the freezer for 5 minutes to solidify the butter
      • Roll out the dough between two sheets of parchment paper
      • Sprinkle seasoning and lightly roll again to press it in
      • Trim to desired cracker size and separate gently
      • The dough is fragile, so I separate the pieces by running a knife underneath
      • For medium crackers, cook on high in the parchment paper for 20 seconds,
        open the microwave and cook for another 15-20 seconds
      • The crackers will continue to crisp up as they cool
    • Notes
      • Cooking times can vary a lot depending on your cracker size and microwave
      • Don't leave the dough in the fridge overnight before cooking
      • This dough can be baked at 350 deg F for 8-12 minutes until lightly golden
      • To make them extra crispy, do a double bake biscotti-style (i.e. let them cool,
        and bake them again for 5 minutes)

  • Keto Microwave Crackers @ recipecommunity.com.au (08/23)
    • Ingredients
      • 1 cup almond flour
      • 1 cup Parmesan cheese
      • 4 tbsp waster
      • 1 tsp cayenne pepper
      • 4 tbsp sesame seeds
      • 1 tbsp salt
    • Instructions
      • Mix almond flour, Parmesan cheese, and water to form a dough
      • Dough will look like little worms or small clumps
      • Dump the dough onto a mat, and form a ball
      • Divide the dough in half
      • Place the dough between two sheets of parchment paper
      • Roll the dough to the desired thickness
      • Sprinkle the top with the salt and sesame seeds
      • Roll the dough again to push the salt and seed into the dough
      • Use a pizza cutter to cut the dough into cracker sizes
      • Leave the crackers on the bottom sheet of parchment paper
      • Cook 2-3 minutes in the microwave
      • Crackers will crsip up after cooking

  • Legit Crispy Low Carb Keto Crackers @ thelittlepine.com (08/23)
    • Ingredients
      • 2 tablespoon unsalted butter, melted
      • 1 1/2 cup almond flour
      • 1/2 teaspoon kosher salt
      • 1/4 teaspoon black pepper
      • 1/2 teaspoon xanthan gum
      • 1/4 cup water
    • Seasoning
      • Everything But the Bagel Seasoning
      • Dried herbs -- garlic powder, rosemary, thyme, onion powder, oregano
    • Instructions
      • Melt unsalted butter in a large heat-safe bowl
      • Stir in almond flour, salt, black pepper, xanthan gum and water
      • Knead until fully combined
      • Form the dough into 4 small balls, and press each into a disk
      • Roll each disk between 2 pieces of parchment pepper until 1/8" thick, or thinner
      • Remove the top sheet of parchment and sprinkle seasoning on top
      • Return parchment paper to the top, and roll 1 more time to press the
        seasoning into the dough
      • Cut the dough into squares using a pizza cutter (or ravioli cutter)
      • Microwave Method
        • Microwave on high for 60 seconds
        • Flip the crackers and break them apart
        • Return crackers to the microwave
        • Microwave on high for 20-second intervals until desired crispiness
      • Oven Method
        • Preheat oven to 350 deg F
        • Place parchment paper and cut crackers on a baking sheet
        • Bake in preheated oven for 8 minutes
        • Break apart the crackers and flip them
        • Return to the oven for another 8 minutes, or until they are golden brown

  • Microwave Almond Crackers @ blossomsandposies.com (08/23)
    • Ingredients
      • 1 1/4 cups almond flour
      • 2 eggs (whites only)
      • 1/4 tsp salt
    • Instructions
      • Whisk egg whites and salt together, then stir in almond flour
      • Scrape dough onto parchment paper and cover with another piece
        of parchment paper
      • Roll out as thinly as possible
      • Microwave for 2 minutes
        (I turned my rotating microwave plate upside down so that
        the crackers wouldn't get spun and smooshed)
      • Remove from microwave and slice into crackers
      • Microwave for another 4 minutes or until crackers are crunchy
        and slightly browned
      • Crackers will get more crispy as they cool
      • Store at room temperature

  • Microwave Crackers by Low Carb Love @ youtube.com (08/23)
    • Microwavable Crackers @ lowcarblove.com (08/23)
    • Ingredients
      • 1 1/2 cup blanched almond flour
      • 2-3 tbsp water (I ended up using 2.5 tbsp)
      • 1 tbsp seasoning of choice - salt, garlic and onion powder
    • Instructions
      • Blend ingredients until everything is combined
      • Boll into a ball and flatten with a rolling pin
      • Cut your dough in to 1-inch squares
      • Microwave for 30 seconds
      • Open your microwave and let them cool for 10 seconds
      • Microwave again for another 30 seconds
      • The crackers will continue to crisp as they cool

  • Keto Crackrs @ thedietchefs.com (08/23)
    • Ingredients
      • 1/2 Cup (56g) Blanched Almond Flour
      • 1/2 Cup (56g) Grated Parmesan
      • 2 Tsp Water
      • Seasoning
    • Instructions
      • Make a dough with the almond flour, Parmesan, and water
      • Roll the dough out between two sheets of parchment paper
      • Dock the center of each cracker
      • Transfer the crackers (on the parchment paper) to a plate
      • Microwave the crackers in two 1-min intervals (for 1100 watt microwave)
      • Let the crackers cook for at least 5-10 minutes after cooking
      • Once the crackers are crisp, break them apart, coat them with baking
        spray, and then add your seasonings of choice
    • Notes
      • Recipe makes 100 crackers
      • 12 crackers have 65 calories

• Lekue Veggie Snack Microwave Platter
  • Veggie Snacks @ lekue.com (08/23)

  • Veggie Snacks @ lukue.com (US; $22.00) (08/23)

  • Veggie Snacks Recipes @ lukue.com (08/23)

  • Chickpea Snack by Lekue World @ youtube.com (08/23)
    • Ingredients (for base)
      • 2.6 oz (75g) dried chickpeas (1/3 cup)
      • Water to cover the chickpeas
      • 2.6oz (75g) raw potato, peeled and chopped (1/3 cup)
    • Instructions
      • Cover the chickpeas in water, and hydrate for 8-12 hours
      • Drain the chickpeas
      • Add the peeled, chopped raw potatoes
      • Add selected ingredients to the hydrated chickpeas (see below)
      • Blend using an immersion blender
      • Smear the paste on the Veggie Snack platter
      • Lift the white plate to reveal the 18 round crackers below
      • Microwave for 4 minutes on high (in an 800 Watt microwave)
      • Open the microwave door, and let the steam out
      • Microwave for 3 more minutes (in an 800 Watt microwave)
    • Converting Microwave Wattage and Time
      • To match a lower wattage, select a lower POWER
        (800/1150) = 70% power in an 1,150 Watt microwave
      • HOWEVER, if you set a regular microwave on 50% power, it will
        approximate that by switching between 100% power and 0% power
        throughout the cook time
      • To match a lower wattage, you could try to reduce the cooking TIME
        (800/1150) = 70% of the TIME used in an 1,150 Watt microwave
      • To match a higher wattage, add an additional 10 seconds for every
        100 watts of "difference"
      • Thus 1,200-watt on 100% power for 2 minutes will be approximated by
        2 minutes + 20 seconds in a 1,000 watt microwave on full power
  • Notes
    • Dried Chickpeas Conversion @ freefoodtips.com (08/23)
    • Potatoes - Cup Measurements (08/23)
    • Dried Red Lentils - Cup Measurements @ howmany.wiki (08/23)
    • Carrot - Cup Measurements @ cookitsimply.com (08/23)

  • Added ingredients for Curry Crisps
    • 75 grams of red lentils, soaked (instead of the chickpeas) (~0.4 cup)
    • Only 60 grams raw potato (instead of 75 grams) (1/4 cup)
    • 40 grams carrot, peeled and cut into small pieces (1/4 cup)
    • 1/2 tsp salt
    • 1/2 tbsp Tandoori masala curry powder
    • 1/2 tbsp curry powder

  • Added ingredients for Kale Peas Crisps
    • 100 grams of cooked English peas (instead of 75 grams of chickpeas) (3/4 cup)
    • 50 grams of raw potato (instead of 75 grams)
    • 20 grams of Kale
    • 1/2 tsp salt
    • 1 tbsp Herbes de Provence

  • Added ingredients for Lightly Salted Crisps
    • 1/2 tsp salt
    • Pepper, optional

  • Added ingredients for Onion Crisps
    • 1/2 tsp salt
    • 1/2 tbsp dehydrated onion
    • 1/4 tsp powdered garlic
    • 1/2 tsp dried parlsey

  • Added ingredients for Paprika Crisps
    • 1/2 tsp salt
    • 1 tsp smoked paprika
    • 1/2 tsp sweet paprika
    • 1/4 tsp cumin
    • 1/4 tsp powdered garlic

  • Added ingredients for Pizza Flavor Crisps
    • 1/2 tsp salt
    • 20 grams sundried tomato
    • 1/2 tsp powdered garlic
    • 1 tsp oregano

  • Added ingredients for Rustic-style Crisps
    • 1/2 tsp salt
    • 1 tsp garlic powder
    • 1 tsp parsley
    • 1/4 tsp ground cumin
    • 1 tsp smoked paprika

  • Added ingredients for Wakame and Sesame Crisps
    • 75 grams of mung beans (instead of chickpeas)
    • 1/2 tsp salt
    • 1 tbsp Wakame seaweed
    • 1 tsp sesame seeds

• Other Ideas
  • Veggie Balls @ lukue.com (US; $20.00) (08/23)

  • Lekue Sticks @ Bonnie's Links

Top of Page

Nut Crackers

• Almond Cashew Crackers @ acouplecooks.com (06/19)
  • Ingredients
    • 1 cup almonds
    • 1 cup cashews
    • 1 egg
    • 2 tablespoons water
    • 1 teaspoon kosher salt
    • Seeds to top: pepitas, chia seeds, etc
  • Instructions
    • Preheat oven at 375 deg F
    • In a food processor or blender, process almonds and cashews until a course flour forms
    • Pour the nut flour into a bowl
    • Add 1 egg, 2 tablespoons water and 1 teaspoon kosher salt (less if using salted nuts)
    • Stir until the mixture comes together into a stiff dough
    • Separate the dough into two equal parts
    • Place a sheet of parchment paper the size of a standard baking sheet on a flat surface,
      top with half of the dough and another sheet of parchment paper
    • With a rolling pin, roll the dough until it is very thin (about 0.1") and covers most
      of the paper
    • Peel off the top parchment paper and slide the paper with the dough onto a baking sheet
    • With a sharp knife, cut the dough into squares
    • Mist the squares finely with water to help the toppings adhere, then top with a few
      handfuls of seeds (pepitas and chia seeds)
    • Roll out, cut, and top the remaining half of the dough
    • Bake the crackers for about 10 minutes, watching so that they do not burn
    • Remove from the oven and let cool, then break into crackers
    • Store the crackers in a resealable container

• Almond Pulp Crackers @ detoninista.com (06/19)
  • Ingredients
    • 1 scant cup wet almond pulp (the amount leftover from making 1 batch of almond milk)
    • 3 tablespoons olive or coconut oil
    • 1 egg (in place of 1 tablespoon ground flax or chia seeds)
    • 1/4 teaspoon fine sea salt
    • 2 tablespoons fresh herbs, or 2 teaspoons dried herbs, such as chives, rosemary, or parsley
    • 1 garlic clove, minced (optional)
  • Instructions
    • Preheat the oven to 350 deg F
    • In a large mixing bowl, combine the almond pulp, oil, ground flax or chia seeds, salt,
      herbs, and garlic (if using); stir well
    • If the dough looks dry, add water one tablespoon at a time, just until it can easily be
      pressed together between your fingers
    • Transfer the mixture to a sheet of parchment paper and place another sheet of parchment
      paper on top
    • Use a rolling pin to roll the cracker mixture about 1/8-inch thick, or as thin as you d
      like your crackers to be. (The thinner they are, the crispier they ll be.)
    • Use a large knife to score the rolled dough into square shapes, making about 20 crackers
    • Poke the middle of each cracker with a fork to help them dry and bake evenly
    • Bake at 350 for 20 minutes, then flip each cracker (they should separate easily where
      you scored them) and bake until they are crisp and golden, about 15 to 20 minutes more
    • Cool the crackers completely before serving
    • They should keep well at room temperature for a few days, but they ll last even longer
      in a sealed container in the fridge

• Cinnamon Peanut Butter Almond Pulp Crackers @ edibleperspective.com (06/19)

Top of Page

Nutritional Yeast (Nooch)

• Cheesey Chickpea Flour Crackers @ powerhungry.com (07/23)
  • Ingredients
    • 2 cups chickpea flour (sifted, if lumpy), plus more for dusting
    • 1/3 cup nutritional yeast flakes
    • 1-1/2 teaspoons cane sugar (see notes for options)
    • 1/2 teaspoon fine sea salt
    • 1/4 cup neutral oil (I used avocado oil)
    • 4 tablespoons warm water (more, if needed)
    • 1 tablespoon Dijon mustard
    • Optional: large grain sea salt for topping

• Cheese Crackers @ drsarasolomon.com (01/19)
  • Ingredients
    • 1/4 cup almond flour
    • 2 TBSP nutritional yeast
    • 1 TBSP dehydrated onion flakes
    • 1/4 tsp Garlic & Herb Mrs. Dash (salt-free)
    • 2 tbsp liquid egg whites
  • Instructions
    • Mix ingredients by hand in a bowl to yield a moist dough
    • Place a silpat mat on a cookie sheet
    • Divide the dough into 12 balls on the silpat mat
    • Place a large piece of plastic wrap over the balls
    • Get a small glass and press the bottom of the glass firmly over each cracker
      (press all the way down to the cookie sheet ... yep, make them into little flat pancakes)
    • Remove the plastic wrap (duh)
    • Place in the oven for 10 minutes
    • Remove the cookie sheet and use your fingers to flip the crackers
    • Place in the oven for another 10 minutes (or until golden brown)
    • Cool
    • Store in an airtight container; you can also freeze them
  • Notes
    • This recipe yields 12 crackers

• Nooch Crackers @ bobsredmill.com (01/19)
  • Ingredients
    • 1 Tbsp Golden Flaxseed Meal
    • 3 Tbsp Water
    • 1 3/4 cups Almond Flour
    • 1/4 cup Nutritional Yeast
    • 1/2 tsp Salt
    • 1 Tbsp Coconut Oil melted
    • 2 Tbsp Lemon Juice
    • Kosher or Large Flake Salt to garnish
  • Instructions
    • Preheat oven to 350 deg F
    • In a small bowl, combine golden flaxseed meal and water; let sit for 5 minutes
    • Meanwhile, combine almond flour, nutritional yeast and salt in a large bowl
    • Add melted coconut oil, lemon juice and flaxseed meal mixture
    • Mix until a dough forms
    • Transfer dough to a piece of parchment paper and cover with a second piece of parchment paper
    • Roll dough between parchment paper, removing and replacing the parchment as needed, to
      1/16-inch thickness
    • Remove top sheet of parchment paper and transfer crackers on bottom sheet of parchment paper
      to a sheet tray
    • Cut into 1 1/2-inch squares or desired shapes
    • Dock each cracker with a fork and sprinkle generously with kosher or large flake salt
    • Bake in preheated oven until deep golden, about 25 minutes

• Nutritional Yeast Crackers @ macheesmo.com (01/19)
  • Ingredients
    • 1 1/2 cup all purpose flour
    • 2 tbsp Bob's Red Mill Nutritional Yeast
    • 1 tsp sugar
    • 1/2 tsp kosher salt
    • 1/4 cup olive oil + extra for drizzling
    • 1/2 cup water
    • Sesame seeds, topping
    • Nutritional yeast, topping
  • Instructions
    • Preheat oven to 450 degrees F
    • In a medium bowl stir together all-purpose flour, sugar, salt, and yeast
    • Drizzle in olive oil and water
    • Stir together until the mixture forms a dough
    • If it s sticky, add more flour by the tablespoon
    • If the dough is cracking and dry, add an extra drizzle of water
    • Knead the dough in the bowl a few times to smooth it out
    • No need to knead it more than a few minutes
    • Then let the dough rest for 5-10 minutes
    • Roll dough out on a clean surface into a large rectangle about the size of a baking sheet
    • The dough shold be very thin, but not quite translucent
    • Transfer dough to a baking sheet lined with parchment paper
    • Brush dough with olive oil and sprinkle it with any toppings you want
    • Extra nutritional yeast is a must, but I also recommend sesame seeds and a pinch of salt
      and/or pepper
    • Poke a holes in the dough with a fork
    • Cut the dough into cracker sized pieces using either a knife or a roller
    • Bake the crackers at 450 deg F. for 13-15 minutes, rotating them once halfway through
    • Let cool before breaking apart and serving
    • Store in an airtight bag at room temp for a few days
  • Notes
    • Get the "large flake" nutritional yeast
    • Nutritional yeast as an excellent thickener in stew and chili; it does the same job as
      cornstarch or flour slurry

Top of Page

Oat Fiber

• Commercial Sources
  • LifeSource Oat Fiber 500 @ netrition.com (1 lb; $3.59) (01/19)
    • 1 tbsp: 0 calories, 0 grams fat, 3 grams dietary fiber, 0 net carb, 0 grams protein
    • Oat fiber will absorb up to seven times its weight in water
    • Another "flour" recipe:
      • Half oat fiber and half nutflour or flax meal
      • Add a little more liquid
    • This makes a good coating for fried chicken
    • Cake recipe: oat fiber, protein powder, egg whites, and stevia (just like cake)
    • Nicest tasting faux flour
    • Microwave cake: oat fiber, glucomannan powder; cake had starchy mouth feel
    • If you use too much, your baked good will be soggy in the middle
    • It can cause malodorous gas
    • Texture is MUCH better than Nunaturals oat fiber
    • Use this instead of flax meal
    • LifeSource brand has a very mellow taste
    • Makes low-carb biscuits very light and fluffy
    • Doesn't work in gravy
    • Prefer oat fiber over ALL OTHER soluble fiber powders

  • Trim Healthy Mama Oat Fiber @ amazon.com ($12.99; 1 lb bag) (01/19)

• Cracker Recipes using Oat Fiber
  • 0 Calories Graham Crackers by Rahul Kamat @ youtube.com (08/23)
    • Ingredients
      • 2 tbsp (25 gm) oat fiber
      • 1 tsp cinnamon, optional
      • 3 tbsp erythritol (30 gm)
      • 1 pinch salt (1 smidgen)
      • 1 tbsp sugar-free maple syrup (15 gm) (Maple Grove)
      • 1 tsp Watkins caramel extract (3 gm)
      • 2 tbsp water (30 gm) + more as needed
    • Instructions
      • Mix dry ingredients in a small measuring cup
      • Add the maple syrup and caramel extract
      • Add 2 tbsp water (30 gm) and stir
      • Add more water (5 gm) until you get a thick batter that will
        fall off the spoon in a thick ribbon
      • Put 1 tsp of batter in each graham cracker mold
        (you can also spread it out on parchment paper)
      • Bake the graham crackers at 250 deg F for 45 minutes (low and slow)
      • Let the graham crackers cool in the mold
      • Place the graham crackers in the freezer to cool further
    • Notes
      • This did NOT turn out anything like a graham cracker
    • 0 Calories Marshmallows by Rahul Kamat @ youtube.com (08/23)
      • Ingredients
        • 7g (1 Packet) Gelatin
        • 1/2 cup Erythritol/Sugar Replacement Sweetener
        • 1/2 cup (120g) water (1/4 cup cold for the gelatin and
          1/4 cup heated with sweetener)
        • 6g (2 tsp) Extract of Choice (optional)
        • I used Vanilla Extract but feel free to get creative!
    • 0 Calorie S'Mores by Rahul Kamat @ youtube.com (08/23)
    • 2 Ingredient Cake (Applesauce & Gelatin) by Rahul Kamat @ youtube.com (08/23)

  • Collagen Thins @ tranformationprotein.com (08/23)
    • Collagen Thins @ blissfullyprepared.com (08/23)
      • These crackers work with either baking soda, baking powder, or both
      • I prefer baking soda for crackers and baking powder for chips
      • This batter is thin/pourable like pancake batter, and has the
        texture of applesauce
      • Either use (1) a silicon mat with parchment paper, or
        (2) two pieces of parchment paper
      • Don't bake at 350 deg F for more than 40 minutes or they will
        taste burned/bitter
      • Store in air-tight containers or baggies at room temperature
      • You can test other protein powders, but I haven't tried them
    • Ingredients
      • 1/4 cup (2 Scoops) collagen peptides
      • 5 Tbsp Water
      • 1/4 Tsp Neutral flavored oil/fat
      • 3 Tbsp Oat Fiber
      • 2 Tsp rounded, whole Psyllium Husks/flakes
      • 1 Tsp Natural Sweetener
      • 1/4 Tsp Sea Salt
      • 1/8 Tsp Baking Soda (for crackers)
    • Extras
      • Optional Seeds, Herbs, Spices, Nutritional Yeast, etc
    • Instructions
      • Preheat oven to 350 deg F
      • Line sheet pan with two pieces of parchment paper
        (for flipping Collagen Thins half way through baking)
      • Mix wet ingredients in blender
      • Measure and mix dry ingredients in a mixing bowl
      • Slowly combine the dry and wet ingredients into a blender, then blend on high
      • Scrape sides to make sure it blends evenly
      • Blend for about 30 seconds total
      • By hand, stir in any extras like herbs, spices, etc
      • Spread the cracker batter onto parchment paper into a rectangular shape
        as thinly as possible
      • If adding optional seeds, you can sprinkle them on at this time
      • Place in oven, the crackers will bake for about 30-40 minutes (total)
      • At the 5-7 minute mark
        • The batter will start to puff up
        • Dock the dough and then place it back in the oven
      • Around the 20-23 minute mark
        • Top appears to be mostly dry and the edges are starting to brown slightly
        • Take out of oven again
        • Using hot mitts, flip the dough over onto the other parchment paper
        • Peel extra parchment paper off of the bottom of the dough
        • With the underside facing up, cut dough into squares
        • I use wet sharp knife or scissors
        • Cut into about 32 squares
        • Make sure not overlap crackers
        • Then put them back into the oven
      • You can flip them back over after a few more minutes of baking, just to help
        them dry out more evenly
      • Should be ready at the 40 minute mark
      • If they’re still not fully dry, you could turn oven down to 170 deg F to let
        them continue drying
      • Keep an eye on them so to prevent burning
      • Keep in mind they will crisp up more after they cool on the pan after coming
        out of the oven
      • When fully dry/crisp and cooled/room temperature, you can store them in an
        air-tight container or baggy and set in room temperature
    • Notes
      • Each recipe makes about 32 crackers
      • These crackers tasted like baking soda and burnt collagen peptides

  • Everything Crackers @ nunaturals.com (08/23)
    • Ingredients
      • 6 tbsp softened butter (1/2 stick)
      • 1 egg
      • 2 tbsp grated parmesan
      • 1/2 cup NuNaturals Oat Fiber
      • 1/4 cup almond or coconut flour
      • 1/2 tsp salt
      • Everything seasoning: 2 teaspoons each: sesame seeds, kosher salt,
        dried minced garlic, dried minced onion, and poppy seeds
    • Instructions
      • Preheat the oven to 325 degrees F
      • In a bowl of a stand mixer (or hand mixer), combine butter and egg
      • Mix until combined
      • Add oat fiber and flour, salt and cheese
      • Mix until fully incorporated
      • On a sheet of plastic wrap or waxed paper, turn out dough, and form into a log
      • Roll up and refrigerate one hour, or until firm
      • Take out firm dough, open wrapping, and slice 1/4 inch rounds, nice and thin
      • Place on a prepared cookie sheet
      • Sprinkle with Everything seasoning
      • Bake about 12 minutes, or until golden around the edges
      • Transfer to cooling rack so they can be cooled completely
      • Stored in a sealed container, these crackers will stay fresh about a week

  • Garlic Poppy Seed Crackers @ mytableofthree.com (01/19)
    • Ingredients
      • 2 cups of golden flax meal
      • 1 1/2 cups almond milk
      • 1 cup of Parmesan Cheese (green can is good)
      • 1/4 cup of THM Oat Fiber
      • 1/3 cup of Nutritional Yeast
      • 1 tsp onion powder
      • 2 tsp of oregano
      • 2 tsp of garlic powder
      • 1 to 2 Tbsp of Poppy Seeds
    • Instructions
      • Mix all your spices and dry ingredients together in a large bowl.
      • Add in 1 cup of the almond milk and combine.
      • Slowly add in more milk a little at a time to bring your dough together.
      • You want your cracker dough to stick together when pinched between your fingers, but not be
        too wet. You may or may not use all the milk.
      • Once your dough is mixed separate it into two equal batches.
      • Spray a large non-stick baking sheet very well with baking spray. You may also use
        parchment paper to line you pan if you wish.
      • Add half the cracker dough to the baking sheet and cover with wax paper.
      • Using a rolling pin roll the dough out evenly and as thin as possible.
        The thinner the dough is rolled out the more crispy your crackers will be
        once baked. The trick here is to get it thin enough to crisp up but not so
        thin that it crumbles or sticks.
      • After you have rolled the cracker dough out use a pizza cutter to make
        cracker shapes and bake.
      • Bake the crackers for about 18 minutes at 350 degree. Since ovens vary so
        much start checking your crackers at 12 minutes and watch carefully.
      • Once the crackers are baked you can separate your crackers.
      • If you have pieces that are not as crunchy as you want them place them back
        in the oven. Bake them for an additional 5 minutes at the time until they
        reach your desired crispness.
      • Once ready let them cool and store them in a air tight container.

  • Keto Graham Crackers @ ketoupgrade.info (08/23)
    • Ingredients
      • 45 g Coconut flour (6 Tbs.)
      • 10 g Oat Fiber (2 Tbs.)
      • 16 g Egg white protein powder (2 Tbs.)
      • 48 g Golden Monkfruit sweetener (1/4 Cup)
      • 1/2 tsp. Ground cinnamon
      • 1/4 tsp. Xanthan gum
      • 5 Tbs. Salted Butter (melted)
      • 1 tsp. Vanilla extract
      • Pinch of salt if using unsalted butter
    • Notes
      • Egg white protein powder is the only thing I have found which will
        create a nice crispy keto cookie

  • Oat Fiber Crackers @ zuzkalight.com (08/23)
    • Ingredients
      • 1-2 spoons of oat fiber
      • 1 spoon of ground flax seeds
      • 1 spoon of non-flavored protein powder
      • 1 spoon of hemp seeds
      • Sprinkle of chia seeds
      • Sprinkle of nutritional yeast
      • 1 spoon of olive oil
      • Dash of All-Whites (less than an egg's worth)
      • Enough liquid (water or almond milk) to thin it a little (not thick or runny)
    • Instructions
      • Mix the ingredients
      • Spread the mixture out, and cook it at 350 deg F for 15 minutes
    • Notes
      • I used collagen peptides for the protein, added a little parmesan cheese,
        and psyllium husk flakes (instead of ground flax seeds)
      • I omitted the nutritonal yeast and all the seeds
      • The dough was very easy to roll out, and made a very good cracker

  • Vegan Cheese Crackers @ copymethat.com (08/23)
    • Flour Options (with liquid required)
      • 100 almond flour (3-4 tbsp water)
      • 100g lupin flour (5-6 tbsp water)
      • 60g coconut flour (5-6 tbsp water)
      • 70g almond flour, 30g oat fibre (4-5 tbsp water)
      • 70g lupin flour, 30g oat fibre (6-7 tbsp water)
      • 40g coconut flour, 20g oat fibre (6-7 tbsp water)
    • Remaining Ingredients
      • 1/2 tsp baking powder
      • 1 tsp Xanthan gum
      • 50g grated vegan cheese
      • A pinch of salt
      • 2 tbsp oil (I use olive oil)
      • Cold water (see quantity above)
    • Instructions
      • Instructions by Heavenly Fan @ youtube.com (08/23)
      • Mix all dry ingredients (bar oil and water and cheese) together in a bowl
      • Pour in oil and cold water and mix/knead till it forms a dough
      • Incorporate the grated cheese in the dough and mix well
      • Roll out the cracker dough with a rolling pin or tortilla press
        (regular cracker thickness)
      • Cut out with a cookie cutter or a knife
      • Lay the cracker dough on a greased baking tray
      • Prick the crackers with a fork and brush a layer of oil on top
      • Bake in a 170C/325F preheated oven for 10-15mins on the first side,
        flip over, and bake the 2nd side for 5-10mins
      • Till both sides of the crackers are lightly golden brown
      • Leave to cool and enjoy

Top of Page

Oat Flour

• Easy Oat Flour Crackers @ scratchmommy.com (01/19)
  • Ingredients
    • 1 cup oat flour
    • 1/4 tsp sea salt
    • 2 tsp cinnamon
    • 1 Tbsp coconut sugar
    • 3/4 tsp baking powder
    • 3 Tbsp butter, softened
    • 3 Tbsp water
  • Instructions
    • Preheat oven to 400 degrees
    • Combine dry ingredients in food processor or large bowl
    • Add butter and water, combine (if using a large bowl, a pastry cutter will
      help combine ingredients)
    • Roll dough into a ball
    • Place saran wrap on top of ball and use rolling pin to roll very, very
      thin (the thinner the better)
    • I use my pastry chopper to cut edges, place cut dough in middle, and
      continue rolling
    • Once rolled very, very thin, use pastry chopper (or pizza cutter) to score
      for easy breakage
    • Place in oven for 10 minutes or so
    • If outside crackers are brown but not middle, remove outside crackers and
      place back in oven

• Handmade Oat Crackers, 2 ways @ baked-theblog.com (01/19)

• Savory Cheddar Crackers @ lowcarbluxury.com (01/19)
  • Ingredients
    • 1/2 pound grated extra sharp Cheddar
    • 1/2 cup cold butter cut into small pieces
    • 1 teaspoon Worcestershire sauce
    • salt to taste
    • dash of cayenne pepper
    • 2 Tablespoons gluten flour
    • 1/4 cup oat flour
    • 1/4 cup soy flour
  • Instructions
    • Mix flours well in a separate bowl; set aside.
    • Place the cheese, butter, Worcestershire, salt, and cayenne in a food processor and
      process until smooth.
    • Add enough flour until the mixture forms a ball and holds together.
    • Form the dough into one 12-inch log and wrap tightly.
    • Refrigerate for several hours.
    • Preheat the oven to 400 deg F and heavily grease several baking sheets.
    • Slice the crackers into 1/4 slices and place about 1 1/2 inches apart on
      the prepared baking sheets.
    • Bake for about 5 minutes, or until the crackers are firm and starting to
      brown on the edges.
    • Remove from the baking sheet and let cool on a paper towel lined wire rack.
    • Makes approximately 50 crackers; less than 1 carb per cracker.

• Savory Oat Crackers @ saltedplains.com (01/19)
  • Ingredients
    • 6 tbsp cold water
    • 3/4 cup oat flour
    • 3/4 cup brown rice flour
    • 3/4 tsp salt
    • Pepper, to taste
    • 1 tbsp sugar
    • 1/2 tsp baking powder
    • 1 tsp dried sage or other dried herbs
    • 4 tbsp unsalted butter, sliced into 5 pieces
    • Kosher salt for sprinkling
  • Instructions
    • Place a few ice cubes in a small bowl, and add 6 tbps water; set aside
    • Preheat oven to 400 deg F
    • Plce a piece of parchment (about 12x16) on a cutting board or pastry board
    • Place oat flour, brown rice flour, salt, pepper, sugar, and baking powder
      into a food processor
    • If using dried herbs, add them at this time
    • Pulse a few times to mix the dry ingredients
    • Add the pieces of butter, and pluse until mixture becomes a coarse meal
    • Add 6 tbsp of cold water
    • Pulse until the mixture comes together (should look and feel like wet sand)
    • Turn dough out onto parchment paper, and press down into a rectangle
    • Cover with another sheet of parchment paper and roll dough into a rectangle
      (it should be about 1/16-inch thick)
    • Using a pizza wheel, slice off the uneven ends
    • Transfer parchment to a 12x18 inch cookie sheet
    • Sprinkle dough with kosher salt
    • Using a pizza wheel, score dough into 1x1/2 inch squares
    • Prick each square iwth a fork
    • Bake for 14-15 minutes
    • The crackers on the outer edge may be overly brown, but they will be nice
      and crispy
    • Store in an airtight container for 2-3 days

• Vegan Oat Graham Crackers @ francostigan.com (01/19)

Top of Page

Pea Protein

• Cheesey Chickpea Flour Crackers @ powerhungry.com (07/23)
  • Ingredients
    • 2 cups chickpea flour (sifted, if lumpy), plus more for dusting
    • 1/3 cup nutritional yeast flakes
    • 1-1/2 teaspoons cane sugar (see notes for options)
    • 1/2 teaspoon fine sea salt
    • 1/4 cup neutral oil (I used avocado oil)
    • 4 tablespoons warm water (more, if needed)
    • 1 tablespoon Dijon mustard
    • Optional: large grain sea salt for topping

• Low Carb Vegan Protein Crackers @ mayihavethatrecipe.com (07/23)
  • Ingredients
    • 1/2 cup water
    • 3 tbsp ground flax seeds
    • 1/2 cup unsweetened vegan protein (4 scoops)
    • 1/2 cup unsweetened shredded coconut
    • 3 tbsp sesame seeds
    • 1 tbsp chia seeds
    • 1/4 tsp salt
    • 1 tbsp coconut oil, melted
  • Instructions
    • Preheat the oven to 300 deg F
    • Line an 11x8 inch baking sheet with parchment paper and coat it lightly
      with cooking spray
    • Combine the water and ground flax seeds in a small bowl; mix well and set aside
    • In a separate bowl, combine the protein powder, shredded coconut, sesame seeds,
      chia seeds, and salt; mix well
    • Add the melted coconut oil and flax mixture
    • Mix well until all the ingredients are well incorporated
    • Grease your hands lightly and spread the cracker mixture on the parchment paper
      as evenly as possible (grease your hands again if you need to)
    • You can score the dough using a sharp knife if you want even-sized crackers
    • Bake for 1 hour
    • Keeping the oven on, remove the tray and flip the crackers onto the tray
    • Bake for another 15 minutes
    • Let them cool completely before breaking them

• Pea Protein Crackers @ recipes.sparkpeople.com (07/23)
  • Ingredients
    • 1 cup vegetable broth
    • 1 cup pea protein powder
    • 1/4 cup coconut oil, solid
    • 1 tsp apple cider vinegar
    • 1 Tbsp finely ground pepper
    • 1 Tbsp finely chopped or powdered rosemary, dried
    • 1 Tbsp garlic powder
    • 1/8 tsp baking soda
    • 1/8 tsp salt
  • Instructions
    • Mix Pea Protein powder and solid coconut oil with a fork or a food processor
    • Incorporate dried spices so that they are well mixed into the pea protein mix
    • Add vinegar, baking soda, and salt to the prepared room-temperature broth
    • Add broth mixture to the pea protein/coconut oil mixture
    • Mix briefly in food process or mix by hand until one solid mass has formed
    • Cut dough into a minimum of four (4) equal parts
    • Working with one piece at a time, roll out to the thickness of a dime
    • Use pea protein to dust if dough sticks
    • Lay out sheets on silplat (silicone baking mat) sprayed with cooking spray
    • Cut as desired using sharp knife, pizza wheel or cookie cutter
    • Using a fork/bamboo skewer/toothpick, poke each cracker two or three times
    • Lightly moisten crackers with spray bottle of water (don't over moisten)
    • Sprinkle tops of crackers with salt or desired seasonings
    • Bake at 375 degrees for 10-15 minutes
    • Serving Size: makes 120 - 1 1/2" crackers, 12 cracker servings
    • Number of Servings: 10

• Rosemary & Cheddar Protein Crackers @ theproteinworks.com (07/23)
  • Ingredients
    • 1/4 cup almond milk (or coconut milk)
    • 1/4 cup ground flaxseed
    • 1/4 cup Pea Protein 80
    • 1/4 cup amaranth flour (or chickpea flour)
    • 1/4 cup cheddar cheese (grated)
    • 1 tbsp coconut flour
    • 1 whole egg
    • 1 tbsp dried rosemary
    • 1/2 tbsp salt
    • 1 tsp pepper
  • Instructions
    • Using a food processor, blend all of the above ingredients together
      until you get a dough that you can knead with your hands
    • Make a big ball out of it and press it down onto a baking tray lined
      with non-stick baking paper
    • Use a rolling pin to get the mix as thin as possible
    • If your dough is sticking to your rolling pin, add a pinch of coconut
      flour to the top and you ll get a better consistency
    • 'Slice' your flat dough into squares
    • Using a fork, make some holes on the surface of the flat dough
    • Bake at 200 C (around 395 F) for about 15 minutes or until the crackers
      have cooked through
    • If you want them super crunchy, you can individually flip every cracker
      to bake the other side
    • Using a thin spatula, remove them from the baking tray
    • Slice between them with a sharp knife if they re sticking to each other

Top of Page

Psyllium Husk Fiber

• Nutritional Information
  • Nutrional Information on Psyllium Seed Husks @ fatsecret.com (01/19)
    • 1 cup psyllium seed husks has 132 calories, 51 grams dietary fiber, and 3 grams protein

  • Nutritional Information on Psyllium Husk Powder @ nutritionaldata.self.com (01/19)

• Comments
  • Comments about Psyllium Husk Powder @ glutenfreeday.com
    • It is a better binder than xanthan gun
    • In baked goods, its texture is more like gluten
    • Use 1/2 tbsp for each cup of liquids in a recipe
    • Place the psyllium husk powder in the liquid, and let it sit for 10 minutes

  • Gluten-Free Bread Baking with Psyllium Husks Powder @ mygluten-freetable.com (01/19)
    • Xanthan gum is a thickener, stabilizer, emulsifier and foaming agent; it
      provides structure and is stable over a broad range of temperatures.
    • Pyllium husk, however, forms a gel that is stable only up to temperatures of
      about 176 F (80 C), depending on the amount used in the recipe.
    • So while psyllium husk is very useful for holding in the carbon dioxide based
      gas bubbles during proofing, once you put the bread into a hot oven and it starts to
      bake and the internal temperature rises, the loaf will ultimately collapse IF you
      are depending only on psyllium husk to give structure to the bread.
    • Xanthan gum makes a prettier, better textured, better tasting, lighter and
      more airy bread than psyllium husk in my simple submarine bread recipe.
    • The bottom line is this: it is possible to use psyllium husk to replace xanthan
      gum in gluten-free breads. You just have understand that your end product will
      look and taste even more like a gluten-free bread.

• Husks vs Powder
  • Substitutaion Charts @ craftycookery.wordpress.com (01/19)
    • 1 tbsp WHOLE psyllium husks = 1 tsp psyllium husk powder

  • Wonder Wraps @ facebook.com (01/19)
    • Ingredients
      • 1 cup egg whites
      • 2 tbsp WHOLE psyllium husks (bought at Whole Foods)
      • Flavors and spices
    • Instructions
      • Whisk ingredients very well
      • Ladla a tbsp of batter onto a low-medium heated pan
      • Use the back of a spoon to spread the batter into a circle
      • Cook on one side, flip, and cook on the other side
      • You will get 4 large or 6 medium wraps from the batter
    • Notes
      • If you cook these too long, they turn into "chips"

  • Psyllium Husk Powder @ trimhealthymama.freeforums.net (01/19)
    • Use the NOW Foods version
    • "I bought the powder as well - not flakes. I had a bit of trouble the first
      time making egg white wraps even though I used the recommended 1/8th of a cup.
      The next time, I tried using 2 teaspoons and it worked so much better!"

• Sources
  • Psyllium Husk Powder @ mountainroseherbs.com (4 oz; $3.00) (01/19)

Top of Page

Veggie Fiber

• Corn Fiber and Bran
  • Corn Bran Information
    • Corn Bran @ nutritiondata.self.com (01/19)
      • 1 cup contains 170 calories, 5 net carbs, 60 grams fiber, and 6 grams protein
      • This doesn't match the data provided by Honeyville (see below)

    • Corn Bran (Honeyville) @ fatsecret.com (01/19)
      • 1/4 cup has 100 calories, 0 grams fat, 17 grams fiber, 6 net carbs, 2 grams protein

    • Corn Bran @ amazon.com (Honeyville brand; currently unavailable) (01/19)
      • Corn bran tastes better than oat fiber.
      • Works better for me than psyllium husk fiber.
      • Corn bran makes things extremely thick.
      • Yes, this is dry, fine and chalky. It will make your baked goods a bit more brittle.

    • Corn Bran @ honeyville.com (5 lb; $14.99 + $4.99 shipping) (01/19)
      • 1/4 cup: 90 calories, 0 grams fat, 14 grams dietary fiber, 6 net carbs, 1 gram protein
      • Unlike wheat bran or rice bran, corn bran does amazing things for baked goods
      • It is not detectable in many baked goods
      • It has a fine grind and taste

    • Corn Bran @ forum.lowcarber.org (01/19)
      • My experience with corn bran is that is is very "drying"
      • You can only use the smallest amounts in recipes that have other "flour substitutes" in them
      • It brings fiber to the nutritional calculations, lowering the net carbs
      • It also brings a bit of corn flavor
      • But too much can be like eating a mouthful of sawdust, so tread lightly
      • I rarely use more than 1-2 tbsp in a recipe

    • Corn Bran @ forum.bodybuilding.com (01/19)
      • Fiber Source (Corn Bran, crude)
      • THIS CORN BRAN IS AWSOME! You can make low fat, almost zero net-carb breads
        with it that taste delicious.

  • Corn Fiber Information
    • Dextrin @ nutrientsreview.com (01/19)
      • Dextrin is a source of energy; it contains 3.8-4.1 Calories per gram.
      • Dextrin is digested on the surface of the small intestinal lining by the help
        of the enzymes isomaltase and glucoamylase to maltose, which is further digested to
        glucose, which is absorbed.

    • Corn Fiber (Prescribed For Life) @ amazon.com (12 oz; $15.99) (01/19)
      • Nutriose Non-GMO Soluble Corn Fiber (compare to BeneFiber)
      • To obtain NUTRIOSE, corn starch or wheat starch is processed through a digestion-like
        process and a thermal treatment. The result is a dextrin.
      • NUTRIOSE can be labelled as 'dextrin' and/or 'dietary fibre' or 'soluble dietary fibre'.
      • It is instantly soluble in liquids, has almost no taste and dissolves clear and is non-thickening
      • 1 tbsp (5 g): 10 calories, 1 net carb, 4 grams dietary fiber

  • Corn Flavorings
    • Amoretti Sweet Corn Extract @ amazon.com (2 oz; $34.65) (01/19)

    • OOOFlavors Corn Bread Flavored Liquid Concentrate @ amazon.com (2 oz; $12.99) (01/19)

• Rice Fiber and Bran
  • Rice Bran Information
    • Bob's Red Mill Stabilized Rice Bran
      • 2 tbsp: 60 calories, 2 grams fat, 3 grams dietary fiber, 6 net carbs, 2 gram protein
      • It has the consistency of flour, and dissolves very quickly
      • Rice bran brings a nutty flavor
      • Rice bran has a slightly sweet flavor
      • Rice Bran Muffins
        • Ingredients
          • 1 1/2 cups rice bran
          • 1/4 cup raisins
          • 3/4 cup wheat flour
          • 1/2 cup hot water
          • 1 1/2 tbsp baking powder
          • 3/4 cup molasses
          • 3/4 tsp ginger
          • 2 tbsp corn syrup
          • 3/4 tsp cinnamon
          • 2 egg whites
        • Instructions
          • Preheat oven to 425 deg F
          • Mix dry ingredients, including raisons, together in a large bowl
          • Mix moist ingredients, and then add to dry ingredients
          • Pour batter into muffin pans lined with paper baking cups
          • Bake about 13 minutes

    • NOW Rice Bran @ netrition.com (20 oz; $4.49) (01/19)
      • Good source of fiber; contains magnesium, vitamin B6 and iron
      • Stabilized to maintain freshness
      • Improves color and taste in breads and muffins
      • Adds a rich texture and subtle flavor that's ideal for cereal
      • Refrigerate after opening

  • Rice Bran Recipes
    • Apple Cinnamon Rice Bran Muffins @ mealandaspiel.com (01/19)

    • Gluten-free Crackers @ allrecipes.com (01/19)
      • Ingredients
        • 1/3 cup garbanzo bean flour, or more as needed
        • 1/3 cup sorghum flour
        • 1/3 cup rice bran
        • 1/3 cup water
        • 1 tablespoon Italian seasoning
        • 1 tablespoon vegetable oil
        • 1 teaspoon baking powder
        • 1 teaspoon honey
        • kosher salt to taste
      • Instructions
        • Preheat oven to 400 degrees F.
        • Line a baking sheet with parchment paper.
        • Mix ingredients together in a bowl until smooth dough forms, adding more
          garbanzo bean flour as needed to roll.
        • Place dough on work surface between 2 sheets of parchment paper.
        • Roll dough out to 1/8-inch thickness using a rolling pin.
        • Remove top layer of parchment paper.
        • Cut dough using a 2-inch biscuit cutter and place 2 inches apart on
          prepared baking sheet.
        • Bake in the preheated oven until golden brown, about 10 minutes.
      • Notes
        • These are not crispy, but they will hold a dip!

Top of Page

Waxy Maize Starch

• Information
  • Puffed Cheese Product and Process for Making Same (07/18)
    • Japanese Patent Publication 03-147752 describes a puffed food in which
      moisture is added to a substance containing protein as a main ingredient and a
      gelatinized grain flour, and puffing the mixture by microwave heating. The
      substance containing protein may be cheese, powdered milk, or dried egg white
      powder, and the gelatinized grain flour may be glutinous rice or waxy corn starch
      having amylopectin content, so that total moisture content in the raw material
      may be preferably 20-80 percent. The mixture is kneaded and rolled into, for
      example, a 3-10 mm thickness and cut into a proper size; the dough is then heated
      in a microwave oven to form a puffed and dried food.

    • Puffed Waxy Cereal Food and Process of Making Same (01/19)

    • Starch: Stabilizer Solutions @ naturalproductsinsider.com (01/19)
      • Starches high in amylose (common corn) have a tendency to form gels when
        they are cooked and cooled.
      • Starches high in amylopectin (waxy maize) are generally non-gelling and
        form viscous pastes when heated.
      • When starch granules are heated in water, their molecular order is
        irreversibly interrupted and gelatinization occurs.

    • Waxy Corn (Maize) @ wikipedia.org (01/19)
      • Waxy maize contains only amylopectin and no amylose starch
      • Pastes made from waxy starch are long and cohesive, whereas pastes made from
        regular maize starch are short and heavy bodied.
      • Waxy maize starch is the major starch component in adhesives used for making
        bottle labels.

• Recipes
  • Recovery Protein Pancakes @ proteinpow.com (01/19)
    • Uses ON's Recovery 2:1:1 Powder -- 2:1:1 blend of carbs (waxy maize; glucose;
      fructose), 2:1:1 blend of protein (whey protein isolate; casein; egg white), and
      2:1:1 blend of aminos (Luecine; Isoleucine; Valine)
    • Ingredients
      • 1 fat scoop vanilla 2:1:1
      • 2 fat scoops rolled oats
      • 2 egg whites + 1 whole egg
    • Instructions
      • Blend everthing together
      • Panfry on a hot-hot-hot nonstick pan that been sprayed with coconut oil

• Sources
  • Cornabys E-Z Gel @ amazon.com (1 lb; $10.26 + free shipping over $25) (01/19)
    • 1 tsp: 5 calories; 1 carb
    • It will thicken without heat

  • Waxy Maize Starch @ us.myprotein.com (2.2 lbs; $8.59) (01/19)

  • NOW Waxy Maize Starch @ bodybuilding.com (5.5 lbs; $22.79) (01/19)

Top of Page

Whey Protein

• Dottie's Bran Crackers
  • Ingredients
    • 1 cup wheat bran
    • 1/3 cup protein powder
    • 1 tablespoon sesame seeds -- toasted - optional
    • 1 teaspoon salt
    • 1 1/2 cups water
  • Instructions
    • Preheat oven to 350 deg F.
    • Spray a cookie sheet (I used a 11x14) heavily with cooking spray.
    • Mix all ingredients well and pour onto cookie sheet.
    • Spread into a thin, even layer.
    • Bake at 350 deg F for 10 minutes, then take sheet out and, using a very
      sharp knife, score through dough and make into desired size crackers.
    • Return to oven and bake an additional 15 minutes, then turn oven off and
      let crackers sit in the oven for 1 - 1 1/2 hours to finish drying.

• Dottie's Wasa-like Crackers @ low-carb-diet-recipes.com (01/19)
  • Ingredients
    • 1 cup wheat bran
    • 2 tbsp oat flour
    • 3 tbsp whey powder
    • 1 tbsp sesame seeds
    • 1 tsp salt
    • 1 1/2 cups water
  • Instructions
    • Preheat oven to 350 deg F, and spray cookie sheet WELL.
    • Mix ingredients, and pour onto sheet.
    • Spread evenly (mixture is very watery).
    • Bake 10 minutes, remove sheet from oven, score crackers, and return to oven.
    • Bake 15 minutes more.
    • Turn oven off, and let sheet sit in oven for one hour.
    • Remove sheet from oven, and turn oven on to 250 deg F.
    • With spatula, turn crackers over, and return to oven for 10-15 minutes.
    • Turn oven off, and let sheet sit in oven for one hour.

• Dottie's Wheat-Like Crackers @ www.low-carb-diet-recipes.com (01/19)
  • Ingredients
    • 1 cup whey protein powder
    • 1/3 cup oat flour
    • 1/4 cup wheat bran
    • 1 egg
    • 1 3/4 cups water
    • 1 tsp salt
  • Instructions
    • Preheat oven to 350 deg F.
    • Mix all ingredients.
    • Should be a thick but spreadable batter.
    • Spray 11x14x1 cookie sheet WELL with cooking spray.
    • Pour and spread batter onto pan.
    • Sprinkle with salt.
    • Bake 25 minutes; batter should be "set".
    • Remove from oven and use knife or pizza cutter to "score" into whatever
      size crackers you want.
    • The dough can still be a little wet as long as the score lines stay.
      (If they don't, put back in the oven for 5 min and try again).
    • Bake about another 15-20 min til crispy and golden.

• Garlic Herb Crackers
  • Ingredients
    • 1/2 cup salted butter
    • 1 large egg
    • 3/4 cup almond meal
    • 1/2 cup unflavored whey protein
    • 1/4 cup Wheat Protein Isolate 5000
    • 1/2 teaspoon Italian Seasoning (dried leaves)
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon poultry seasoning powder
    • 1/4 teaspoon salt
    • Sea salt (optional)

Top of Page

Yellow Split Peas

• Yellow Split Pea Crackers @ pulses.asia (08/23)
  • Ingredients
    • 150gm U.S. Yellow Split Pea Flour (1 1/4 cups?)
    • 5gm Baking Powder (1.13 tsp)
    • 3gm Salt (1/2 tsp)
    • 5gm Vegetable Oil (1.15 tsp)
    • 55gm Water (3.7 tbsp)
    • Optional: 10 gm Black Seseame or 10 gm Chia Seeds
  • Instructions
    • In a grinder or mill make flour with the dry U.S. Yellow Split Peas
    • Strain to remove any remaining hard large bits
    • Pour the U.S. Yellow Split Pea flour into a mixing bowl
    • Add the other dry ingredients and combine
    • If sesame seeds are added to the dough, do it now
    • Add the oil and water slowly
    • Combine to a dough by hand or mixing machine until it holds together
      and has a springy consistency
    • Roll the cracker dough on the floured (U.S. Split Pea flour or starch) work surface
    • Fold and roll again, and roll until the dough has the desired thickness.
    • If chia seeds or sesame seeds want to be added for decoration, brush the
      dough with a little water and sprinkle the seed over it; press down with a rolling pin
    • Cut the U.S. Yellow Split Pea dough with a cracker cutter or a pizza wheel as needed
    • Bake for 10 to 15 minutes at 200 deg C (400 deg F) until golden and crispy

• Split Pea Tortillas @ powerhungry.com (08/23)

• Yellow Split Pea Flour Bundt Cake with Lemon Icing @ yummly.com (08/23)

Top of Page

Return to Index

Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on October 2, 2023

URL: http://www.bonniehill.net/pages/lccrackers.html