Cheesey flaxseed crisps
For all those of you who were wanting crispy/crunchy snacks - I have been experimenting in the kitchen and have come up with some cheese flaxseed crisps that work out at 1.45g carbs for the whole lot - around 20!
I adapted a Delia recipe for crackers that would normally be made with wholemeal flour.
50g milled flaxseed (I used Linwoods, which I bought in Sainsbury's)
50g grated Cheshire cheese
50g grated Cheddar cheese
50g butter, at room temperature, cut into dice
1/4 teaspoon salt
pinch cayenne pepper
freshly ground pepper
Mix everything together as if you were going to make pastry (I did this by hand, but with retrospect it would have easier to use my food processor). It should come together quite easily in a dough.
Put a large piece of clingfilm down on your worktop and put the lump of dough in the middle of it, and top with another piece of clingfilm. This means that you can roll the dough out without having to use flour - so keeping the carbs as low as possible.
When the dough was rolled out, I used a small biscuit cutter to make about 20 rounds (each about 2 inches across). I put these on a baking tray, on top of some greaseproof paper. However, when I baked them, and the butter and cheese melted, the flaxseed didn't absorb the fat, like flour would, so the whole lot melted into one big piece. But - when I took it out of the oven, it broke anyway, into individual pieces.
So - you could do what I did, or you could just roll the whole thing out thinly, in a rectangle to fit the shape of the oven tray, and bake it in one piece, and then cut it up when it comes out of the oven.
I baked them on a shallow oven tray, at 170 degrees (fan oven) for an initial 6 minutes, checked them and then gave them another 2 minutes, as the middle was still a bit soggy.
When they are cooked, they look sort of lacey, a bit like brandy snaps.
They are lovely!