https://www.youtube.com/embed/WOhzrnaldpA
Welcome all! Papa G here. Today I present my low carb, Keto Crackers. I've experimented with a lot of different recipe
variations of flaxseed crackers and have been disappointed with most. Either the texture wasn't there or the taste was a kin to cardboard or just down right bland. My recipe offers the savory taste of a multigrain cracker
with the crispness to go along. And since the total number of crackers you get with this recipe will vary, I'll just give you the macros for the whole recipe
and you can do the math. Let's get started. A lot of recipes call for whole flaxseeds and soaking them overnight, but I recommend this golden, pre-ground version I found on Amazon. It saves a lot of time And at current of this video, this large
4 pound bag was less than ten dollars. As I said in the opening, I've experimented a lot
with this recipe and found this seasoning from Trader Joe's to be the best
to compliment the taste profile from the ground flaxseed.
Another ingredient point to make, is the sweetener we'll use. As you know, some sugar substitutes have a cooling aftertaste which can work in most dessert recipes. But we're not trying to sweeten the cracker here, just balance the raw edge from the flaxseed. For this recipe, it's important to find one that
doesn't have much of that cooling aftertaste. Also noted in our ingredients list will be salted
sunflower seed kernels. I did try the unsalted variety, but found the salted
to be a better option. Now with that out of the way, let's move on to the recipe. Add three quarters of a cup of ground, golden
flaxseed to a mixing bowl. Add a sugar substitute equal to one tablespoon of regular sugar a quarter teaspoon of salt half a tablespoon of Everything But The Bagel seasoning and two tablespoons of roasted and salted
sunflower seed kernels. Mix with a whisk to blend together. Now add a quarter cup of hot water and mix with a rubber spatula to blend.
We're using hot water to help dissolve the salt and the other seasoning into the flaxseed. Now it may seem at first you don't have enough water, but keep mixing until the dough is fully moist. You'll see in just a minute, using less water than most other recipes will keep the dough from being sticky
when we roll it out. Flatten the dough into a small square or circle. Wrap the dough with some plastic wrap. Place in the refrigerator for thirty minutes to rest. Another helpful little trick is to use pre-cut parchment paper
cut to the size of your baking sheet. It helps to add as a distance guide when rolling out the dough.
Remove the plastic from the dough and place in the center of the parchment paper. Cover with another piece of parchment and use your hands to get the dough started, pressing down to flatten. Now use a rolling pin and slowly press and roll the dough. As you see as we continue to work the dough, using less water has made the dough much easier
to work with and less sticky. Our object a first will be to flatten the dough so don't worry so much about the shape we'll fix that in a bit. As the dough is pressed to the edges, slice away the outer edges and place
the cuttings back in the middle. You may need to repeat this process several times. The object is to get it thin and uniform. Here's my finished dough. As you noticed, there are several small
holes still in the dough. Don't let this bother you as you'll see when
we score the dough, it won't matter.
Score the dough in the shapes you want. You can use a knife, but I highly recommend a pizza cutter. It's much easier to make a straighter line. Place the parchment paper on a baking sheet. Place in the middle of a preheated 300°F oven and set your timer for twenty minutes. After twenty minutes, rotate the baking sheet. Let these bake for another twenty to twenty-five minutes, or until the middle crackers are nice and crisp.
Remove from the oven and check for hardness
in the center of the batch. These were perfectly nice and crisp. Scoring the crackers before baking makes
it much easier to separate. As you see, the texture is perfect. These crackers taste great and hold up well for your favorite spreads and dips. Deeelicious! There you have it folks! My low carb, Keto Crackers. Just the right balance of flavor and texture to help
make your life just a little better. I hope you enjoyed this video. If you did, please like and consider subscribing. Thanks for watching and I'll see you next time!.
