Crackers - Page 3

Patdart · 09-20-2011, 21:58

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!

Patdart · 09-20-2011, 22:03

Gizmo, the rest of the information will have to wait for a day or more!

Gizmo · 09-20-2011, 22:20

Quote:

Originally Posted by Patdart

Gizmo, the rest of the information will have to wait for a day or more!

It sounds like you covered everything pretty thoroughly to me, and it sounds like a winner.

optimist · 09-21-2011, 00:06

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.

Patdart · 09-22-2011, 01:59

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.

Again, thanks to you!

Shanny · 09-22-2011, 02:27

Dang! This is wonderful! Dutch Bakery, here I come!

(Dutch Bakery & Bulk Food Store is run by Old Order Mennonites an hour or so from here on Hwy 50 in Tipton MO . . . )

Patdart · 09-22-2011, 02:37

Quote:

Originally Posted by Shanny

Dang! This is wonderful! Dutch Bakery, here I come!

(Dutch Bakery & Bulk Food Store is run by Old Order Mennonites an hour or so from here on Hwy 50 in Tipton MO . . . )

Make the original recipe for cereal, and either use half of it for crackers and half seasoned, but you are going to love it....I promise!

Shanny · 09-22-2011, 05:11

Quote:

Originally Posted by Patdart

Make the original recipe for cereal, and either use half of it for crackers and half seasoned, but you are going to love it....I promise!

Gotcha. And I trust ya!

Gizmo · 09-22-2011, 19:11

Quote:

Originally Posted by Patdart

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!

How clever are you!! Who would have thunk it. Use a cracker recipe to make cereal. Now I have to try that, too once I can get to the store.

I wonder how these crackers, instead of bread, would work for making dressing. Thanksgiving is right around the corner.

Patdart · 09-22-2011, 23:10

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.