I found this article with great info about flax plus the cracker recipe sounds good so I have posted it her so I can find the info when I what it. I will edit the post once I get a chance to try out this find. Sometimes a cracker would be quite nice. Just the Flax, Ma'am
June 22, 12:19 PM
by Jamie Van Eaton,
Low Carb ExaminerStart a regimen without carbohydrates and with lower carbohydrates on Monday, and by Tuesday (or Friday or the next Monday) you're not necessarily going to jump for joy at the prospect of never having something 'crackery' again.
People still miss their crunchies and their munchies.
Enter our friend, flax.
The Flax plant, mentioned in Home Ed sewing classes across America for its use in clothing among indigenous peoples of North America, produces a seed which, when milled, is an outstanding addition to healthy kitchens everywhere.
Flax, also known as linseed, is a seed known for its lignans and Omega-3's for health. Adding to this, you're heard-pressed to find something that contains about as many fiber grams as it does carbohydrates. With an effective net of 0, flax is an acceptable fibrous staple for people in Atkins induction or following any plan where fiber can be employed.
Because flax is a binding agent in cooking, eggs can be replaced with flax in a recipe (just replace each egg with 1 Tbsp flax seed meal and 3 Tbsp water).
Use caution, however. Flax, while a blessing for people who use it in cereal, yogurt and in other recipes, can be overdone when care is not employed. Ingesting too much flax can cause stomach discomfort, especially when dehydrated. Flax works its magic in the digestive tract in partnership with fluids, so using flax judiciously and combining with a healthy amount of water for your body are two ways to ensure that flax remains a valuable tool and not a lump in the stomach.
Flax crackers are some of my favorite things ever. The picture of the cream cheese and fresh dill poised atop this flax cracker will make you slap yourself in the forehead (put the frying pan down first) and say, "Gadzooks! (because all cool folks say things like this, and 'huzzah'), and wonder why you'd never tried this before.
If you are a fan of crisp breads, and miss having something to hold your food, and want to even put your little pinky up in the air, because you're that cool eating one of these with the many savory toppings you could use, then have at it!
source: wikipedia.org Flax
Better Than Crisp Bread Flax Cracker
2 Tbsp flax seed meal
2 Tbsp water
spices to taste (optional)
In a bowl, mix flax seed meal with water and spices (I use a fork). Let rest 2-3 minutes.
On a piece of parchment, press and gently spread the mixture with a fork, until the shape desired (usually a 4" X 8" cracker, but can be round or other shapes as well). Microwave for 2.5 minutes or until cracker is solid.
Let cool.
Top with cream cheese, taco dip or anything you might be hankering for.
Makes one cracker.
Tips: I reuse parchment paper to make more crackers.
The crackers store beautifully when loosely bagged, so you can make some for the road.
Nutritional information: Technically, this is almost 0 carbs per cracker due to fiber, but you should count it as 1, just to remind yourself that with great food comes great responsibility. Calories: 118, Carbohydrates: 8 g, Fiber: 7 g, Net Carbohydrates: 1 g, Protein: 4.5g, Fat: 8 g
Thanks to the very amazing megs for this recipe which has saved many a low-carber everywhere!
More Facts about Flax:
Find flax seed meal at your local grocery store in the baking aisle with specialty flours.
Flax seed meal has a shelf life of 2-4 months before going rancid. Storing in the freezer extends the life of flax at least by 3 times.
Flax seed is useful if you have a food mill and have the ability to grind into meal. Otherwise, buy flax seed meal for convenience.
