Flax crackers – Gluten free and low carb

This recipe is for gluten-free and low-carb flax crackers. They are also free from lactose, so you may be wondering if there are any ingredients at all. Yes: ground flax seed, ground almonds, egg, rosemary, salt, water. The difficulty with crackers is how to spread the dough, so read on for a solution.

Add some ground flax seed (I was aiming for 35 grams) and some ground almonds (about 30 grams). The exact amount does not really matter, I usually just eyeball the ingredients.

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Add an egg or some protein powder (I tend to use powder because it allows for easier mixing).

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Add some salt and a healthy dose of rosemary.

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Add some water until the dough is soft and sticky and you think you will never get it flat without coating half your kitchen tools with it.

Place a piece of baking paper on a tray and add the delicious-looking cement.

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Now the trick is to place a second piece of baking paper right on top of the dough.

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Use a smaller second tray to flatten the dough.

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Add a few grooves for easier breaking into pieces, unless you like irregular shapes for your crackers. Do not remove the upper baking paper yet.

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Put it in the oven for about 5 minutes at about 175°C (the hotter the better), then remove the baking paper.

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Leave in the oven for another ~20 minutes until it looks somewhat brownish. Since there is very little in the dough that can caramelise, it does not get brown without acquiring a slightly burnt taste. This one was in the oven for slightly too long:

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Remove from oven and smash into pieces.

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Enjoy with cheese (of course) or chorizo if lactose-intolerant.

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