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Friday, October 29, 2010

LINDA'S HERB PARMESAN CRACKERS

Linda (Beeb) is one of the most innovative bakers on Lowcarbfriends.com   She is also an author and a mom.  Thanks, Linda, for these beautiful-looking crackers and for finding such a good use for my bake mix.
Herb/Parmesan Crackers:
Ingredients:
1/2 cup Almond Flour
1/2 cup Splendid Bake Mix
2 teas. sweetener
1 egg white
3/8 teas. salt
1/8 teas. garlic powder
1/8 teas. onion powder
1 to 2 Tbs grated Parmesan cheese (more or less to taste. I used a heaping Tbs)
2 teas. un-toasted sesame seeds
2 Tbs softened butter
1/2 Tbs Italian herbs of choice (I used an herb mixture of oregano and basil......also use more herbs if you want a stronger herb taste)


Mix all ingredients well in bowl. Chill dough for 20 minutes.Take about 1/2 teas. of dough, roll into a ball and place on a parchment lined cookie sheet. Do this until the cookie sheet is filled, placing the dough balls about 1 1/2 inches apart.
Using the bottom of a baking powder can or any item that has a 1/8" height rim around like the baking powder can, place a small piece of plastic wrap on each dough ball and press down until the can hits the cookie sheet.
Peel off plastic and move to the next dough ball until all are have been pressed and shaped.
Prick with fork.
Bake at 325 F for 15 -20 minutes, or until golden brown. After 15 minutes, check every minute or so to make sure they don't get too browned.
Cool and store in a air tight container at room temp. or freeze for longer storage.
SPLENDID LOW-CARB BAKE MIX™
1 2/3 cups ground almonds (400 mL)
2/3 cup vanilla whey protein* (150 mL)
2/3 cup vital wheat gluten (150 mL)
In large bowl, combine ground almonds, vanilla whey protein and vital wheat gluten. Use a large wooden spoon to stir and mix well. Store in a closed container at room temperature. Shake container to ensure ingredients are combined well.

Nutritional Analysis:  25 crackers, 1 cracker:
34 calories; 1.6 g protein; 2.8 g fat; 0.47 g carbs

5 comments:

Ginny said...

Looks so good Jennifer! I wonder if I could use all almond flour since I'm trying to be gluten free, or how it would work with a little coconut flour. Hmmm... will experiment. Thanks for sharing this!

Jennifer said...

Hi Ginny, I think you could use 1/4 cup coconut flour and the rest almond flour. You may need a bit more egg because of the coconut flour absorbing so much moisture.

Ginny said...

Thanks Jennifer. I've never tried using coconut flour before in my baking but just got some so I'll give it a try. :)

Desiree said...

How many carbs? what is the serving size?

Jennifer said...

Desiree, I contacted Linda and got the nutritional analysis. See the post.