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In a previous post, we showed you how to do the sweet cream crackers version. In this one, we will show you how to do the Low fat cream crackers carb in the salty version, offering another option to enrich your low carb diet, with another delicious low carb cookie.
Just below the recipe, there is a video showing the entire step-by-step process to make the preparation successful. Follow along!
Low carb cream crackers | Recipe:
1 cup of germinated flax seeds (soaked for 8 to 16 hours in 2 cups of filtered water)
1 small Italian zucchini
1/2 cup of sun-dried tomatoes, not canned ones (rehydrated for 1/2 hour in filtered water)
1/2 seedless bell pepper
Dried herbs to taste (I used sage, basil, rosemary and oregano)
1 tablespoon extra virgin olive oil
1 teaspoon or to taste of good salt
Pepper to taste
Low carb cream cracker biscuit | How to prepare
It is important to leave the flaxseed (1 cup) to soak in filtered water (2 cups) for 8 to 16 hours, then grind it in a processor or blender (if you prefer, you can reserve a whole quantity to mix the crushed dough), add the zucchini, bell pepper, pepper, sun-dried tomato, salt to taste, a pinch of pepper powder, dried or fresh herbs to taste (basil, oregano, etc.) and a tablespoon of extra virgin olive oil to process.
Beat everything until you have a homogeneous mixture, and if you have reserved some whole flaxseed, add it to the dough.
And now the instructions will be the same as for preparing the low carb version sweet.
Spread the dough on a tray covered with a silicone mat so that it doesn't stick to the bottom and bake at the lowest temperature in your oven with the lid open so that the dough dehydrates and bakes at the same time. This process takes an average of 3 hours in the first phase. Remove the silicone mat and leave it for another hour to finish the process. If you want a crispier version, just leave it in the oven for a little longer.
Once ready, simply cut it to the desired size with culinary scissors, place it in a jar and store it.
