Calling All Veganistas Crackers!

[Guest guest]

Group,

Any of you wizards wanna take a crack (ha!) at converting this recipe to no added fat vegan?

It looks like it could be a delicious flax seed cracker for dips, salads, etc. if we could just substitute out the cheese.

Russ

Flax Seed Crackers

A great high fiber, crunchy, nutritious, and tasty snack. Good with dips, spreads, or plain.Prep Time: 10 minutesCook Time: 15 minutesIngredients:1 cup flax seed meal1/3 cup Parmesan cheese, grated1 and 1/2 teaspoon garlic powder1/2 teaspoon salt1/2 cup waterPreparation:Heat oven to 400 F.

1) Mix all ingredients together.

2) Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.

3) Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, go around the edges with your finger and push the thin part inwards to even it up.

4) Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.

5) Break into pieces.

The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.

[Guest guest]

What about an equal measure of nutritional yeast flakes?

[Guest guest]

, "Donna Amaya" <damaya wrote:>> What about an equal measure of nutritional yeast flakes?>

Seems like it might need something to make the yeast more cheese like in texture... maybe equeal amounts of yeast and tofu..??

[Guest guest]

mmmm....that would be good ;-)

 

-

Donna Amaya

Saturday, September 13, 2008 10:21 AM

Re: Calling All Veganistas Crackers!

 

 

 

What about an equal measure of nutritional yeast flakes?

[Guest guest]

What about using vegan parmesan? There is a good one (in my opinion) made by Soymage. I've included the ingredients and nutritional data below. Or, if your heart isn't set on a parmesan flavor, you could substitute nutritional yeast for the parmesan and also up the nutritional value.

 

God's Peace,

Gayle

 

Ingredients: Soy beverage (filtered water, organic tofu), textured soy protein, non-hydrogenated soybean oil, sea salt, citric acid, calcium phosphate, natural vegan flavors, riboflavinNutritional Information:Serving size – 2 tsp.Servings per container – 22Calories per serving – 15Total fat – 0.5g (0g saturated)Sodium – 90mgTotal carbohydrate – 1g (0g fiber, 0g sugars)Protein – 2g

 

 

[Guest guest]

, "Gayle" <dilemma5 wrote:>> What about using vegan parmesan? There is a good one (in my opinion) made by Soymage. I've included the ingredients and nutritional data below. Or, if your heart isn't set on a parmesan flavor, you could substitute nutritional yeast for the parmesan and also up the nutritional value. > > God's Peace,> Gayle> > Ingredients: Soy beverage (filtered water, organic tofu), textured soy protein, non-hydrogenated soybean oil, sea salt, citric acid, calcium phosphate, natural vegan flavors, riboflavin> > Nutritional Information:> Serving size - 2 tsp.> Servings per container - 22> Calories per serving - 15> Total fat - 0.5g (0g saturated)> Sodium - 90mg> Total carbohydrate - 1g (0g fiber, 0g sugars)> Protein - 2g>

 

That sounds just about right! Maybe even a mix of both.Thanks

Russ

[Guest guest]

After shopping yesterday for flax seeds and seeing that 1/3 cup has 10 grams of fat and this recipe calls for a full cup, I've cooled on the whole idea of making these crackers. If I was careful and only ate them in small portions I guess it would be ok, but I don't trust myself...and... if I'm gonna consume anywhere near that much fat I'd much prefer other ways then in tiny crackers. They did sound yummy though.

It's a good lesson for me not to fly off the handle about a recipe until I really check into the fat content. And it reinforces my belief that seeds and nuts should be kept to a bare minimum for a healthy diet. I WON'T BE FOOLED AGAIN. ya rite...

If I was somewhere that served these crackers I would have no problem eating one or two but I basically consume everything vegan I make so...no

Thanks for all your great suggestions and if you make them please send me ONE, just one.

Russell

, "Russell" <russp85 wrote:>> > Group,> > Any of you wizards wanna take a crack (ha!) at converting this recipe to> no added fat vegan?> > It looks like it could be a delicious flax seed cracker for dips,> salads, etc. if we could just substitute out the cheese.> > Russ> > Flax Seed Crackers> <http://lowcarbdiets.about.com/od/snacks/r/flaxcrackers.htm>> > A great high fiber, crunchy, nutritious, and tasty snack. Good with> dips, spreads, or plain.> Prep Time: 10 minutes> Cook Time: 15 minutes> Ingredients:> 1 cup flax seed meal> 1/3 cup Parmesan cheese, grated> 1 and 1/2 teaspoon garlic powder> 1/2 teaspoon salt> 1/2 cup water> Preparation:> Heat oven to 400 F.> > 1) Mix all ingredients together.> > 2) Spoon onto sheet pan which is covered with a silicone mat or greased> parchment paper.> > 3) Cover the mixture with a piece of parchment or waxed paper. Even out> the mixture to about 1/8 inch. I find a straight edge, like a ruler,> works well, though you can use a rolling pin or wine bottle too. The> important thing is not to let it be too thin around the edges or that> part will overcook before the center firms up. So after you spread it> out, go around the edges with your finger and push the thin part inwards> to even it up.> > 4) Bake until the center is no longer soft, about 15-18 minutes. If it> starts to get more than a little brown around the edges, remove from> oven. Let cool completely - it will continue to crisp up.> > 5) Break into pieces.> > The whole recipe is 6 grams of effective carbohydrate plus 35 grams of> fiber.>