Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Food and Nutrition
Low-carb Diet Forum
What have you eaten today? (Low carb forum)
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="shelley262" data-source="post: 1979019" data-attributes="member: 455169"><p><strong>[USER=118285]@Contralto[/USER] as requested:</strong></p><p><strong></strong></p><p><strong>Shelley's Seeded Crispreads</strong></p><p></p><p><strong>4 grams of carb for whole mix if 24 crispbreads each crispbread is 0.166g of carb.</strong></p><p></p><p><strong>Makes 24 crispbreads using a 2” square cutter</strong></p><p></p><p><strong>Ingredients</strong></p><p></p><p>· 110g of Dry ingredients in total - I used the following:</p><p></p><p>o 50g of milled seeds could use just ground flaxseed but I used a mix of ground flaxseed, sunflower and pumpkin seeds and think it added more flavour to the mix (Linwood’s and used this as my carb count)</p><p></p><p>o 30g Ground Almonds</p><p></p><p>o 20 g of Psyllium Husk</p><p></p><p>o 10g of whole mixed seeds</p><p></p><p>· Seasoning to taste I used a mix of salt, a few herbs and pepper</p><p></p><p>· 1 tablespoon of olive oil and 4 tablespoons of water (you may need a bit extra when mixing you’ll need to judge it to make sure good sticky texture)</p><p></p><p><strong>Method</strong></p><p></p><p>1. Put oven on to 160 fan</p><p></p><p>2. Line one large tray with a silicone liner ( or oiled baking paper)</p><p></p><p>3. Mix water and oil</p><p></p><p>4. Mix liquids to dry ingredients - adding more PH if very sticky or more water if very dry and not binding into a ball for rolling out. Go steady as PH takes a few mins to thicken so don’t overdo it.</p><p></p><p>5. Sprinkle PH onto a surface and tip dough out on it and roll and press out until as thin as possible - the thinner the better.</p><p></p><p>6. Press out size and shapes of biscuit required - should make about 24 if thin enough.</p><p></p><p>7. Bake in oven for 30 mins - checking and then leaving longer and/or in a cooling oven if not crisp enough.</p><p></p><p>I now use silicone liners as saves waste plus you can use them for rolling out too and no extra oil needed to prevent sticking.</p><p>Plus [USER=493719]@jjraak[/USER] silicone liners may be less flammable than greaseproof paper?? </p><p>If anyone tries them out comments welcome re how they go.</p></blockquote><p></p>
[QUOTE="shelley262, post: 1979019, member: 455169"] [B][USER=118285]@Contralto[/USER] as requested: Shelley's Seeded Crispreads[/B] [B]4 grams of carb for whole mix if 24 crispbreads each crispbread is 0.166g of carb.[/B] [B]Makes 24 crispbreads using a 2” square cutter[/B] [B]Ingredients[/B] · 110g of Dry ingredients in total - I used the following: o 50g of milled seeds could use just ground flaxseed but I used a mix of ground flaxseed, sunflower and pumpkin seeds and think it added more flavour to the mix (Linwood’s and used this as my carb count) o 30g Ground Almonds o 20 g of Psyllium Husk o 10g of whole mixed seeds · Seasoning to taste I used a mix of salt, a few herbs and pepper · 1 tablespoon of olive oil and 4 tablespoons of water (you may need a bit extra when mixing you’ll need to judge it to make sure good sticky texture) [B]Method[/B] 1. Put oven on to 160 fan 2. Line one large tray with a silicone liner ( or oiled baking paper) 3. Mix water and oil 4. Mix liquids to dry ingredients - adding more PH if very sticky or more water if very dry and not binding into a ball for rolling out. Go steady as PH takes a few mins to thicken so don’t overdo it. 5. Sprinkle PH onto a surface and tip dough out on it and roll and press out until as thin as possible - the thinner the better. 6. Press out size and shapes of biscuit required - should make about 24 if thin enough. 7. Bake in oven for 30 mins - checking and then leaving longer and/or in a cooling oven if not crisp enough. I now use silicone liners as saves waste plus you can use them for rolling out too and no extra oil needed to prevent sticking. Plus [USER=493719]@jjraak[/USER] silicone liners may be less flammable than greaseproof paper?? If anyone tries them out comments welcome re how they go. [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Low-carb Diet Forum
What have you eaten today? (Low carb forum)
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…