Here is how they look on the parchment paper:
CINNAMON
COOKIE CRACKERS
These cookie crackers are nicer to me
(and healthier) than commercial varieties. Lovely spread with butter and my favorite peanut butter. These take care of the need for “crunch” on
this WOE. These reminded my boys of graham crackers or animal crackers - but they are crunchier, I think. It's been a while since I had any of those, however. I hope someone makes these and gives me some feedback. I love them and will continue making them forever and a day.
1 cup Gluten-Free Bake Mix,
(250 mL)
page___
1 tsp cinnamon (5 mL)
1/4 tsp salt (1 mL)
2 eggs
Preheat oven to 350°F (180°C). Spray
10 x 15-inch (25 x 38 cm) jelly-roll pan with nonstick cooking spray. Line with parchment paper; cut off excess
paper. In medium bowl, combine
Gluten-Free Bake Mix, page___, cinnamon and salt. In small bowl, beat eggs with fork and add
liquid sweetener.
Place dough ball on
parchment paper. Cover with another
large piece of parchment paper and roll out to cover pan, almost completely. Leave top parchment paper in place. Bake 5 minutes. Cut crackers (right through) into 8 x 5
pieces (40 crackers). Bake a further 10
minutes. Remove and carefully carry
parchment paper holding crackers to the microwave oven. Nuke 3 minutes, or until the crackers
are nice and hard. Allow to cool and
then store in a sealed tin at room temperature.
Yield: 40 crackers
1 cracker
16.4
calories
0.8
g protein
1.1
g fat
0.6
g carbs
Variation: Savory Crackers for Soup: These crackers
are great for crumbling into hot soup, however, omit the sweetener and
cinnamon. Add some onion powder, if desired.
Jiffy Cinnamon Cookie Crackers: Make half the recipe and roll into a rectangle or big circle between two pieces of parchment paper. Leave the parchment paper in place and nuke in microwave oven 1 minute, remove paper, score crackers, flip, nuke 1 minute, flip again and nuke another minute. I usually nuke it another 50 seconds and then it's nice and hard. It hardens a little more upon cooling. 2 servings: (6 g carbs)
Jiffy Cinnamon Cookie Crackers: Make half the recipe and roll into a rectangle or big circle between two pieces of parchment paper. Leave the parchment paper in place and nuke in microwave oven 1 minute, remove paper, score crackers, flip, nuke 1 minute, flip again and nuke another minute. I usually nuke it another 50 seconds and then it's nice and hard. It hardens a little more upon cooling. 2 servings: (6 g carbs)
Helpful Hints: I have a
Panasonic Inverter, 1200 watts microwave oven.
Your timing may be different for these crackers, so keep that in mind. You could also finish baking the crackers in
the oven and skip the microwave oven, if desired. You may need another 5 to 10 minutes, but
keep an eye on them and remove the crackers around the outer edges of the pan
that are turning very crispy and brown.
I used the oven and microwave oven method to avoid the fussy stage, just
described – so easy just to nuke the crackers before that stage.
For other great
Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at: