Low Carb Crunchy Flax Crackers

Thanks to blood sugar issues, I gotta watch my carbs.  But I love crunchy food!!!

Good thing I found flax crackers. The first few times I made these, I made them with regular flaxmeal, and I gotta say, the smell was not . . . appetizing.  Then I found Golden Flaxmeal from Bob’s Red Mill and now I’m making these every two weeks or so.  When I have a craving for something crunchy (which is like, nearly every day!), this is my go to snack.  I’ve even taken them on business trips in a tupperware in my suitcase. Watch TV in the hotel room and have a crunchy snack!

not worried about carbs? that’s cool. these are gluten free, vegan, and paleo-friendly. It’s just flax, water, and spices.  What could be easier??  nothin’, that’s what.  Nearly every recipe you find online will be 2 parts flaxmeal to one part water. But beyond that, that’s where you can get creative!

flax crackers are done

Flax Crackers

you’ll need: Mixing bowl, fork, unrimmed cookie sheet, parchment paper

1 cup Flaxmeal (I like Bob’s Red Mill Golden Flaxmeal)

1/2 cup water

salt & pepper to taste

couple of shakes oregano

pinch dried crushed rosemary

flax crackers ingredients

 

Preheat oven to 400.  Line an unrimmed cookie sheet with parchment paper. The parchment paper is non-negotiable. Keep reading, you’ll see why.

Combine all ingredients in a bowl, and mix well with a fork. The mixture will be very, very wet.  Let it sit uncovered for about 10 minutes, so that it dries out a tiny bit and so the flaxmeal can absorb more of the water.

flax mixed

Most of the recipes I’ve seen online call for you to roll out the “dough” on a greased countertop, with a greased rolling pin. Seriously? Roll this stuff out? Are you kidding??? This isn’t dough, it’s batter!  Trust me when I say this stuff is WAY too sticky to roll, and it is not worth the hassle. Use a fork to put a blob on your parchment paper lined cookie sheet, and use the fork to smush and smear it down into a very thin layer. The thinner you can get it, the better.   See how wet this is? Can you imagine putting this right on your cookie sheet?  yep,  parchment paper is your friend!

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A fried egg makes everything better

A fried egg really does make everything better.

I donated blood yesterday, and spent most of yesterday afternoon snoozing on the sofa and eating everything in sight. I have an epic bruise on my arm today! Now that I’ve got some energy back, I wanted to make some comfort food.  Which means eggs!   This recipe makes enough for one, but it is easily scaled up.

 

1/2 bunch swiss chard, cleaned very well

1/2 sweet pepper, diced

butter and or oil, 1/2 tbsp

1 garlic clove, minced

a little bit of minced ginger, optional

salt and pepper

1 egg

Cut the stems from the chard, and cut stems into small pieces.  Heat the  butter or oil in a skillet over medium heat, and saute the stem pieces, stirring occasionally. After a few minutes, add in the diced sweet pepper  and cook for another 5 minutes.  The stem pieces will give up some moisture, and will shrink up a little bit like onion does when you saute it.

While that is going, roll up the large chard leaves into a tight tube and very thinly slice the tube so that you get thin ribbons of chard.  Into the skillet add some black pepper and salt, and stir in the garlic (and ginger, if using). When the garlic and ginger become fragrant, dump in all the chard ribbons and stir them in.  They will wilt very quickly. I like my greens very wilted, but at this point the veggies are done at whatever level of wilted you like.  once cooked down to your preference, put all the greens from the frying pan into a bowl.

Crack and egg and fry it in the oil and moisture that’s left in the frying pan. You can add more oil if you need to, but you should have enough.  Put your fried egg on top of your grees in your bowl, and enjoy!

 

greens n eggs

 

 

 

 

 

 

 

#AmCooking

It’s been a cold, gloomy, slushy, sleety day.

 

luckily, my kitchen is full of warmth and deliciousness!!

I defrosted some home made gingerbread cake from the freezer

I made flax crackers

baked potatoes are cooling, are soon to become potato skins with cheese, green onions, and bacon

minestrone is going on the stove

I’ll most likely blend some minced green onions with cream cheese later as a decandent schmear for my flax crackers.

Yum!