Super Crackers!

[patdart]

Many of us want good crackers that won't kill us and I have one recipe that is unbeatable...given to me by a diabetic friend some years ago.  I converted it for U.S. measurements  and use it often.  I had made it just before C'mas with some Barefoot Boursin Cheese for drop in guests and then ended up being gone for 3 months as my foot healed and just now discovered them in the 'fridge and realized that I had not shared on here.  Thankfully they were plain ones so I crumbled them and put a touch of vanilla Toriani syrup on them and whipping cream and stirred..  It was a delicious bowl of 'cereal' for supper.  I usually use walnuts, but was out of them.

Here is the recipe:

4 oz almond meal (3/4 c. almond flour)
7 oz sesame seeds (1c. sesame seed)
2 oz flaxseed (3/4 c. flax seed)
1/2 t. salt
2 soup spoons of Psyllium Hulls ( 2 T.)
2 c. water

Bake at 325 degrees....etc.

I mix all ingredients until ready to spread.  I let sit for 5 minutes first and then spread using an old pizza spreader on 2 baking pans and mark as 1 " squares and bake at 350 for about 30-40 minutes and turn and finish baking another 10 or more until crisp.  I bake them on Silpat pads and then break them up to cool.  When cool i store them in a sealed container until use.  Tonight I just crumbled them for cereal.  I rarely have enough to eat that way.  Mine are thin but if thicker or larger bake longer.

I love these and have added mainly savory herbs to them, but sometimes make them plain if I plan to serve them with savory cheese toppings.  A couple of friends also like them with sweet tastes and add sweet flavorings to them.  Luckily I had just the plain ones.  It was great.  They stay crisp and good for months as I just proved.  Oh, I added some sliced almonds but usually add walnuts but was out of them tonight.

Enjoy!

[starsign]

Patdart,

Thanks. I will surely be trying this.

[Grammabear]

Many of us want good crackers that won't kill us and I have one recipe that is unbeatable...given to me by a diabetic friend some years ago.  I converted it for U.S. measurements  and use it often.  I had made it just before C'mas with some Barefoot Boursin Cheese for drop in guests and then ended up being gone for 3 months as my foot healed and just now discovered them in the 'fridge and realized that I had not shared on here.  Thankfully they were plain ones so I crumbled them and put a touch of vanilla Toriani syrup on them and whipping cream and stirred..  It was a delicious bowl of 'cereal' for supper.  I usually use walnuts, but was out of them.

Here is the recipe:

4 oz almond meal (3/4 c. almond flour)
7 oz sesame seeds (1c. sesame seed)
2 oz flaxseed (3/4 c. flax seed)
1/2 t. salt
2 soup spoons of Psyllium Hulls ( 2 T.)
2 c. water

Bake at 325 degrees....etc.

I mix all ingredients until ready to spread.  I let sit for 5 minutes first and then spread using an old pizza spreader on 2 baking pans and mark as 1 " squares and bake at 350 for about 30-40 minutes and turn and finish baking another 10 or more until crisp.  I bake them on Silpat pads and then break them up to cool.  When cool i store them in a sealed container until use.  Tonight I just crumbled them for cereal.  I rarely have enough to eat that way.  Mine are thin but if thicker or larger bake longer.

I love these and have added mainly savory herbs to them, but sometimes make them plain if I plan to serve them with savory cheese toppings.  A couple of friends also like them with sweet tastes and add sweet flavorings to them.  Luckily I had just the plain ones.  It was great.  They stay crisp and good for months as I just proved.  Oh, I added some sliced almonds but usually add walnuts but was out of them tonight.

Enjoy!

What is the best way to store these crackers to maintain their crispness?  Sometimes when I store homemade things in a Tupperware type container, they get soft instead of staying crispy.

[Kelly]

So glad I saw this before I left to go shopping.  These look great!! Adding more items to my list!

[patdart]

Grammabear, I store mine in a flat plastic box similar to Tupperware after they are fully cool...usually a day after being baked...and have never had them be other than crisp.  Thankfully, they were in the 'fridge while I was in rehab for 3 months and did beautifully.  I've given them to friends in quart sized zip-lock bags with a twisty.  They don't tend to last that long in my house! 

[patdart]

Kelly et al, I buy my husks or hulls at the local CVS in the aisle where bowel drugs are sold.