Flax Wafers - Savory and Sweet Versions

Recipe from Sorenkkg on LCT

Savory:

1 T sesame seeds

1 T Parmesan cheese, grated

2 T flax meal

¼ tsp salt or flavored salt, to taste

1 – 2 T water (You be the judge)

Mix all in a bowl

Using a teaspoon measure spoon, scoop level spoonfuls out onto parchment paper or silicon mat, and pat out using a flat knife or spatula and WATER, as these are sticky. Make them “Ritz” cracker size.

Microwave for a minute or 2, depending on your microwave. Should be toasty brown and firm after cooling.

Yield: should make about 8 crackers, at about 0.25 gm net carbs each.

You can safely triple the recipe, but only double the salt AT MOST.

Sweet:

These are a bit different from the above, in terms of texture, but no less yummy!

1 T almond meal

1 T vanilla whey protein powder (or whatever you usually use)

2 T flax

1 T Erythritol (or whatever you usually use)

1 – 2 T water (or DaVinci, but I used water)

Mix all together, can get a bit soupy if you use too much water, but no effect on the end product. NOTE: If you let this stand for awhile, the water will absorb more, and the wafers won’t spread as much (see next step) in the micro…

Using teaspoon measure, put about 4 tsp of batter on a parchment or silicon mat in the microwave. SPACE them out, these spread like MENTAL.

Microwave for 1 minute up to a minute and 20 seconds (depending on your micro)…these will bubble and spread to at least double or triple the size.

Remove from micro and let cool….these are very delicate when hot.

Note: can be rolled or shaped when hot, like cannoli container or those wafer cookies with ice cream…

Makes about 11 cookies, at maybe 1 gm per 8-10 cookies, maybe….

These are awesome dipped in the “goo” or pb-cc-chocolate concoction…

The ones with more water spread more and are a bit more delicate than if you let the batter stand for awhile to absorb the water, or just don’t add as much liquid.

Happy FLAXING!!!

S.