SESAME AND FLAX CRACKERS
1 1/2 ounces almond flour, about 1/4 cup plus 2 tablespoons
1 1/2 ounces golden flax meal, about 1/2 cup
2 teaspoons granular Splenda
1 egg white
3/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 tablespoon untoasted sesame seeds

Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Drop dough by teaspoons onto parchment or silicone lined 12x17" baking sheet. Roll each piece of dough into a ball. I used a 1-teaspoon cookie scoop and skipped the rolling into a ball step. Roll each piece of dough into a ball and place on a parchment-lined 12x17" baking sheet. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped. Prick them with a fork. You may have to gently hold the crackers down with one hand while pricking so that the dough stays put.

Bake at 325 for 15-20 minutes, or until golden brown. You want them nice and brown, but don't let them get too dark or they'll taste burnt. Cool and store in an airtight container at room temperature or freeze for longer storage.

Makes about 20 crackers
Can be frozen

Per 2 Crackers: 52 Calories; 4g Fat; 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs

This is the same recipe as the Sesame Almond Crackers, but I substituted flax meal for half of the almond flour. I'm disappointed in the flavor. They have a very nice crunch, but they taste too "grassy". The flavor of the flax covers up the seasonings completely.


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