Low Carb Psyllium Flax Crackerchips Soy Free Recipes

LOW CARB PSYLLIUM-FLAX CRACKER/CHIPS (SOY-FREE!)

Steps:

• Just to clarify -- the psyllium & flax are supposed to be measured in "heaping Tablespoons" - 'Zaar edit program wouldn't allow this phrasing.
• Line a standard-size baking sheet (approx 11 x 17 inches) that has sides with parchment paper. Make sure the parchment covers the entire sheet and up all sides -- overlap 2 sheets if needed.
• Spray parchment with cooking spray or rub with a light coating of oil.
• In medium bowl or large tumbler/pitcher, mix psyllium, flax & seasonings.
• Stir in water (start with 2 cups, you may need up to 3 cups). Stir until well-blended and thickened to a gruel-like consistency (like thin cream of wheat). Let stand a couple of minutes if not thick enough, then stir again.
• Pour onto prepared cookie sheet. Bake at 300 degrees Farenheit for about 3 hours or until completely dry and crispy. If atmospheric humidity is high, they may take up to overnight to get crisp.
• Break into chip-sized pieces and store in ziplock bag (they'll stay crispy).
• Be sure to drink plenty of water when you eat these to help digest the fiber.

LOW CARB CINNAMON THIN CRACKERS

Steps:

• Mix all cracker ingredients well in a small bowl.
• Everything should be moist and the dough should hold together somewhat.
• Put the dough on a well-greased sheet of parchment paper or heavy-duty aluminum foil, about 15x18": it's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil.
• Cover the dough with a piece of wax paper that's been sprayed with non-stick spray.
• Roll out the dough to about 1/8" thick or slightly thinner; try to get the dough to an even thickness.
• You can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible, about 9x9" square.
• Replace the wax paper and continue rolling until nice and even.
• Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 48 1-inch squares.
• Sprinkle on the topping.
• Lift the foil and set it on the oven rack and bake them at 325º for 10-15 minutes, or until golden brown.
• Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden; use a thin metal spatula to very gently pry the crackers from the foil.
• Break them apart on the score lines and let cool.