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Low carb crackers

  • Thread starter Thread starter Anonymous
  • Start Date Start Date
Yey! Love 'em
Godsend these as i love Philli with chili, but the crackers are just far too high.... these badboys are ace!
 

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Nice... looks like cutting them in circles reduces the chances of overcooking them... as there ain't any corners to cook too quickly :)
 
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how long do they keep for?

Can you vacuum seal a batch and pop them in the freezer for later?
 
I have no idea - It's such a novelty to have crackers I can eat at will that they don't last the day.
 
I shall be baking a couple of batches of these little beauties soon for testing purposes :)

ps, there's no need to lift the crackers when you cut the circles, you just lift the "matrix" from around them and then re-roll the removed mix for a second set in the batch.


Got to invest in some smooth edged cutters as my current ones are crinkle edged...
 
I made mine a bit thicker than a beer mat, as i wanted it to be more like Rivita thickness. Mine took about 20 mins @ 180 degrees. Might try adding a bit of splenda next batch, be like a digestive biscuit maybe
 
Oooooh in my neverending search for low-carb crackers in the shops, I stumbled upon CARR'S CHEESE MELTS £1 per 250g box in ASDA. They are absolutely GORGEOUS, filling and tasty. I don't eat bread at all but I do miss something to have with my cheese and egg mayo and these are perfect. I don't eat them every day, just when I fancy and I put a huge blob of egg mayo or cheese on top and they're so filling it's unbelievable.

Carbs per biscuit - 2.4g
Fat - 0.9g
Protein - 0.5g

Much better than two slices of bread eh?
 
GraceK said:
Oooooh in my neverending search for low-carb crackers in the shops, I stumbled upon CARR'S CHEESE MELTS £1 per 250g box in ASDA. They are absolutely GORGEOUS, filling and tasty. I don't eat bread at all but I do miss something to have with my cheese and egg mayo and these are perfect. I don't eat them every day, just when I fancy and I put a huge blob of egg mayo or cheese on top and they're so filling it's unbelievable.

Carbs per biscuit - 2.4g
Fat - 0.9g
Protein - 0.5g

Much better than two slices of bread eh?
Click to expand...

Not when it's home made Grace - drool!
 
http://lchf-bloggen.blogspot.co.uk/2012 ... samfr.html

These are delicious, I make these in double quantity because they get eaten so fast

Herb Biscuits with sesame seeds

1 cup finely ground almonds

150ml toasted sesame seeds

2 egg whites

1/2 cup grated cheese

dried herbs (eg. basil, oregano, rosemary, thyme)

1 to 2 teaspoons ground psyllium hisks

olive oil
______________________________________________________________________________


Preheat the oven to 160 degrees.

Put egg whites and cheese into a blender as if you are making a smoothie, mix remaining ingredients in a bowl, add the 'smoothie', stir well. Add salt to taste, if you used parmesan you wont need salt, if you use other cheese you might need to add some salt.

Grease a sheet of parchment paper with olive oil.

Put the dough on the baking paper. Wet your hands with cold water and use your fingers to press the mixture onto the baking paper, spread it quite thinly. Score the surface into bite sized portions. Dust with a little bit of salt if you want a stronger taste.

Bake the cookies at 160 degrees for about 30 - 40 minutes.
Cooking times may vary depending on the thickness of the biscuits. They will start to get a little golden, tap the surface with your fingernail, you know that they are ready when they are hard and brittle. Cool on a wire rack.

Serve with good cheese/pate - enjoy.
 
WhitbyJet said:
[...]
1 to 2 teaspoons ground psyllium hisks
[...]
Click to expand...

Is this essential?
I see the original blog post linked to mentions fibrehusk so I think I could get by with wheat or oat bran
 
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