Flax crackers just might be the perfect snacking solution. These flax crackers are low carb, gluten free, sugar free, diabetes-friendly, and nut-free. They aren’t dairy free, but certainly can be modified to accommodate anyone who is lactose intolerant or vegan.
I set out to create this recipe for three reasons. First, my wife has been hinting at it. Second, for me, eating low carb means I almost never have a quick and crunchy snack food. I’m not the only one who misses quick and crunchy, right? And third, it’s not easy find something other than veggie sticks that you can serve as simple appetizers and with dips.
Well, thanks to flax crackers, gone are the days of serving cheese and crackers without the crackers.
Flaxseeds are not just low carb. They’re loaded with fiber and omega-3 fatty acids. They have a mild, slightly nutty taste that blends well with many flavors. I decided to make Parmesan flax crackers not just because I love Parmesan, but because it adds such richness to this recipe.
These Parmesan flax crackers are fantastic on their own, with chesse, roast beef, guacamole, salsa, grilled zucchini, hummus, black lentil hummus, and even in place of croutons in a salad. And even better, they are very easy to make.
- 2 cups flaxseed meal (ground flaxseeds)
- 1 cup Parmesan cheese, grated
- 2 large eggs
- 4 tablespoons salted butter, melted
- 2 teaspoons kosher salt
- Preheat oven to 300° degrees.
- Mix the flaxseed meal, Parmesan and salt in a large bowl.
- Beat the eggs in a separate bowl and then mix into the dry mixture. Add the melted butter and mix in well with a fork until dough comes together in a ball.
- Using a rolling pin or a wine bottle, roll the crackers out very thinly between two sheets of parchment paper. Remove the top sheet and using a pizza cutter or a sharp knife, cut into squares.
- Bake for 30 minutes, or until completely dry and crisp.
- Remove from the oven and allow to cool on a cooling rack.
- Store in the refrigerator in an airtight container.