CINNAMON COOKIE CRACKERS
If you want something crunchy and right now, then these are the cracker recipes you will love. Within minutes you can be enjoying them with your favorite toppings. (Scroll down for the Jiffy Cinnamon Cookie Crackers! I use this recipe a LOT!) You can also use them for dips. Fantastic recipes that we love!! 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. Scroll down to the Jiffy Cinnamon Cookie Crackers. Here's the thing, I use them for spreading my healthy butter (or softened butter) and grated Cheddar cheese - these are not overly sweet or anything, so it just works. My husband likes me to keep these coming. He likes to spread with my healthy butter and marmite (South Africans will know what this is).
1 cup Gluten-Free Bake Mix (250 mL)
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, 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 cookie tin at room temperature. They keep their crispness.
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.
MICROWAVE ALMOND CRACKERS
The sesame crackers are fairly bland as well, but more savory tasting than the almond crackers. Both are nice. Homemade crackers are so much more fun than store-bought crackers. There is something so satisfying about making one's own. Now it's easier than ever! Crackers also satisfy the need for putting butter on something and also the need for "crunch". We like using our HEALTHY BUTTER. It spreads like margarine straight out of the refrigerator, but it tastes just like butter!
11/4 cups ground almonds, OR almond flour (300 mL)
2 egg whites from large eggs
1/4 tsp salt (1 mL)
In medium bowl, place ground almonds. In small bowl, whisk egg whites and salt with a fork. Add to ground almonds and stir to mix well. Turn out onto counter top onto a large piece of parchment paper. Flatten to a rough rectangular shape and cover with a similar-sized piece of parchment paper. Roll into an 11 x 12-inch (28 x 30 cm) rectangle. Place in microwave oven (covered with the parchment paper on top) and nuke 2 minutes. Remove and cut into 56 crackers (8 x 7). Nuke another 3 to 4 minutes, or until hard, crunchy and slightly browned.
Variation: Almond Sesame Crackers: Use 11/8 cups (280 mL) ground almonds and 1/4 cup (60 mL) toasted sesame seeds (toast in a dry nonstick skillet). Nuke 2 minutes, remove and cut into 56 cracker shapes and nuke another 5 minutes, or until crispy and browned. (0.2 g net carbs)
Helpful Hints: The crackers will crisp up slightly more as they cool. Store at room temperature in a cookie tin lined with parchment paper. Timing may vary depending on the wattage of your microwave oven. I have a Panasonic Inverter, 1200 watts microwave oven.
Use the remaining egg yolks to make my Jiffy Chocolate Chip cookies or add a couple of eggs and make Cream Cheese Scrambled Eggs.
Use the remaining egg yolks to make my Jiffy Chocolate Chip cookies or add a couple of eggs and make Cream Cheese Scrambled Eggs.
Yield: 56 crackers
1 cracker
12.8 calories
0.6 g protein
1.1 g fat
0.2 g fiber
0.2 g net carbs