Originally Posted by Kayelle
Bea, I'd love to hear how you're cracker recipe turns out. I'm no baker but the author is so right that "cheese without crackers is tragic".
I got up early this morning and made a half batch of these low carb crackers.
Rosemary & Sea Salt Flax Crackers (Low Carb and Gluten Free) - I Breathe... I'm Hungry...
I rolled them between two sheets of parchment paper that had been sprayed with cooking spray and scored them into diamond shapes with my chef's knife. I slide the parchment paper onto the baking sheet. The only trouble I had was removing them from the parchment paper to bake the other side. I did use a few words reserved for just such occasions and the paper peeled right off. After baking them I left the pan in the oven with the oven door ajar until the oven was cold.
The crackers do not have the crisp snap of a traditional cracker. They are crisp with a crumbly texture when chewed and still sturdy enough to use with a sour cream type dip. I'm thinking about adding a little baking powder to the next batch to see if that improves the texture. I am also curious to see if they stay crisp when stored in an airtight cookie tin, remember cookies!
I want to experiment with the seasonings. Today I sprinkled the tops with garlic salt, onion powder and hot pepper flakes. I think they would be better if some of the herbs, spices etc... were added to the cracker mixture itself. A shot of Worcestershire, soy or hot pepper sauce added to the basic dough would work or the addition of a few seeds like caraway or dill added when grinding the golden flax seeds. The main thing is to be generous with the salt topping, they need to make you salivate when you take the first bite and then pick up the other flavorings as you chew.
Overall I would say that these crackers are great considering the low carb count, low cost and ease of making them at home.
I will experiment with them during the holidays and use them as a little cocktail nibble that makes me feel like I'm still in the game.