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Saturday, June 2, 2012

CINNAMON COOKIE CRACKERS

Here is how they look on the parchment paper:




CINNAMON COOKIE CRACKERS
These cookie crackers are nicer to me (and healthier) than commercial varieties. Lovely spread with  butter and my favorite peanut butter.  These take care of the need for “crunch” on this WOE.  These reminded my boys of graham crackers or animal crackers - but they are crunchier, I think.  It's been a while since I had any of those, however.  I hope someone makes these and gives me some feedback.  I love them and will continue making them forever and a day.  
                                                                                  
1 cup Gluten-Free Bake Mix, (250 mL)
  page___
1 tsp cinnamon (5 mL)
1/4 tsp salt (1 mL)
2 eggs
Liquid sweeteber (sucralose or stevia) equal to 1/4 cup sugar (60 mL)

Preheat oven to 350°F (180°C).  Spray 10 x 15-inch (25 x 38 cm) jelly-roll pan with nonstick cooking spray.  Line with parchment paper; cut off excess paper.  In medium bowl, combine Gluten-Free Bake Mix, page___, cinnamon and salt.  In small bowl, beat eggs with fork and add liquid sweetener.  Add to well in dry ingredients and mix well.

Place dough ball on parchment paper.  Cover with another large piece of parchment paper and roll out to cover pan, almost completely.  Leave top parchment paper in place.  Bake 5 minutes.  Cut crackers (right through) into 8 x 5 pieces (40 crackers).  Bake a further 10 minutes.  Remove and carefully carry parchment paper holding crackers to the microwave oven.  Nuke 3 minutes, or until the crackers are nice and hard.  Allow to cool and then store in a sealed tin at room temperature.

Yield:  40 crackers
1 cracker
16.4 calories
0.8 g protein
1.1 g fat
0.6 g carbs

Variation:  Savory Crackers for Soup:  These crackers are great for crumbling into hot soup, however, omit the sweetener and cinnamon. Add some onion powder, if desired.

Jiffy Cinnamon Cookie Crackers:  Make half the recipe and roll into a rectangle or big circle between two pieces of parchment paper.  Leave the parchment paper in place and nuke in microwave oven 1 minute, remove paper, score crackers, flip, nuke 1 minute, flip again and nuke another minute.  I usually nuke it another 50 seconds and then it's nice and hard.  It hardens a little more upon cooling.  2 servings: (6 g carbs)

Helpful Hints:  I have a Panasonic Inverter, 1200 watts microwave oven.  Your timing may be different for these crackers, so keep that in mind.  You could also finish baking the crackers in the oven and skip the microwave oven, if desired.  You may need another 5 to 10 minutes, but keep an eye on them and remove the crackers around the outer edges of the pan that are turning very crispy and brown.  I used the oven and microwave oven method to avoid the fussy stage, just described – so easy just to nuke the crackers before that stage.



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

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1 comment:

logachelle said...

Looks like another winner, I can't wait to try them. Thank you for being such a blessing to us low Carbers. :0)