These crackers rely on two kinds of cheese and ground flaxseed instead of grains. From The New Atkins Made Easy.
Aged Asiago cheese resembles Parmesan but is moister and milder. These crackers also make a great topping for most soups. Make the cracker batter up to 8 hours ahead and store in the fridge. Wrap leftover crackers in aluminum foil and keep at room temperature for up to 3 days.
Makes: 4 (5-cracker) servings
Active Time: 10 minutes
Total Time: 20 minutes
½ cup finely grated aged Asiago cheese
½ cup shredded whole-milk mozzarella cheese
¼ cup ground flaxseed
1 tablespoon finely chopped parsley
1 tablespoon sesame seeds (optional)
½ teaspoon garlic powder
½ teaspoon chili powder
Canola or olive oil cooking spray
1. Preheat oven to 400°F and place the rack in the middle. Cover a large baking sheet with parchment paper or aluminum foil.
2. Place the Asiago, mozzarella, flaxseed, parsley, sesame seeds, if using, garlic powder, and chili powder in a large bowl. Mix well with a spoon. (If the mixture seems too dry, add ó teaspoon water.) Place 1 tablespoon of the mixture in your palm. Press into a disk and place on the baking sheet. Continue, making 20 disks and placing them 2 inches apart.
3. Coat the back of a spoon with cooking spray and press the crackers flat. Bake 8–9 minutes, until crisp and lightly browned. Transfer to a plate to cool. Serve immediately.
Per Serving: Net Carbs: 1 gram; Total Carbs: 4 grams; Fiber: 3 grams; Protein: 8 grams;
Fat: 12 grams; Calories: 149; Foundation Vegetables Net Carbs: 0 grams
• Use Parmesan in place of Asiago cheese.
• Instead of sesame seeds, use 1 tablespoon finely chopped pumpkin seeds.