These are magnificent! I messed with them, so I'll share what I did! Optimist, they are fantastic and just what I have longed for!
I found that the sesame seeds equaled about 1 cup, the flax about 3/4 c. (I forgot to measure the almond flour after I weighed it.) My soup spoons are gumbo spoons that do indeed equal 1 full tablespoon. I added some basil and some garlic powder and I love that with the taste of sesame. I must have made mine thinner because I came out with two full baking pans and cut them into a size slightly larger than a saltine cracker and got 48 doing that. I used my Silpat liners and they flipped over just great. At that size, they got done in about 45 min. first side and about 20 on the second side. In future, I will try some freshly grated Parmesan added. I tasted to be sure I had enough salt in them because I like to keep my sodium as low as possible.
These are real keepers! They will lend themselves to many variations and will be just great as dippers or with cheese.
Thank you so much, optimist! I'll bet Shanny will love them as much as the GG crisp breads!
I`m so glad you liked them!
When I make them, I like to have them big, more like the WASA crackers, and then each will be 1,44 carbs.
When you make them smaller and gets 48, each will be only 0,6 carbs.
And tonight, I made them into a cereal by breaking some in a bowl and topping with some Truvia and cream and it was the first cereal I'd had for a year and it was good! The plain ones would have been even better, but with the slight flavor they were okay. They Truvia overcame it for me. I love this recipe! The recipe I need to run thru a program to determine the true carb count for realistic purposes. I used about 10 of mine for the cereal, but it had to be really low.
I'm not sure that would work since they are so crisp. Of course my reference is cornbread dressing. I made a substitute for bread a couple of weeks ago which would have done better I think. I'll try to remember where the recipe is for it.
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