I just devised this recipe tonight, and IT IS SO GOOD!!!!!! My husband really misses his sandwiches in his lunch and since he doesn't like raw veggies (like salads) very much I've been running out of options to keep his lunches interesting. So tonight I made these, and they make GREAT sandwiches with only 4 grams of total carb, including 2 gm of fiber for 2 net carbs (and 55 cal) each! The consistency of these when they're done is like a cracker-y biscuit but not as crunchy as a cracker. They have a nutty grainy taste that would be good with just about any sandwich filling. I am going to have a couple with cream cheese for my lunch tomorrow.
2 Tbsp. flax seeds 2 Tbsp. wheat germ 2/3 c. CarbQuik (www.netrition.com) 1/4 c. high-gluten wheat flour (www.netrition.com) 2 Tbsp butter, room temp. approx. 1 c. water
1 - grind first 2 ingredients (I use a coffee grinder that's never seen coffee) to a mealy consistency 2 - mix CarbQuik and HGWF with a fork in a bowl; add flax/wheat germ meal and stir well 3 - cut in butter 4 - add 3/4 of hot tap water, mixing well into dough; keep adding a little water as needed until dough is the consistency of a light biscuit dough 5 - with greased hands, form dough into 10 equal balls (about walnut-sized) 6 - press each ball onto greased baking sheet (or ungreased baking stone, which is what I used) into 4" rounds. 7 - bake in 350ºF oven until edges just barely start to brown 8 - remove from oven and baking sheet/stone at once to cool
-- Sherry 360/?/195 low carb since 4/4/05 My LC Journey - www.livejournal.com/users/ShrinkingSherry "Shrinkage" Photos: www.owly.net/Shrinking.html - - UPDATED 6/14!
"Sherry" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
2 Tbsp. flax seeds 2 Tbsp. wheat germ 2/3 c. CarbQuik (www.netrition.com) 1/4 c. high-gluten wheat flour (www.netrition.com) 2 Tbsp butter, room temp. approx. 1 c. water
These look good, Sherry. I'll try them straight - but I'm trying to get my head around the theory of this kind of baking - why did you use the wheat flour, wouldn't the CarbQuik do that job? I wonder if you could use gluten instead of both - I assume they don't rise?
"Nicky" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
These look good, Sherry. I'll try them straight - but I'm trying to get my head around the theory of this kind of baking - why did you use the wheat flour, wouldn't the CarbQuik do that job? I wonder if you could use gluten instead of both - I assume they don't rise?
The HGWF has a lot of rise to it, and adds a breadier taste is all 🙂 I've started mixing HGWF in about a 1:2 or 1:3 ratio with CarbQuik for pizza crusts as well as these, just because I like the taste and also the texture better. -- Sherry 360/?/195 low carb since 4/4/05 My LC Journey - www.livejournal.com/users/ShrinkingSherry "Shrinkage" Photos: www.owly.net/Shrinking.html - - UPDATED 6/14!
"Sherry" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Nicky" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
These look good, Sherry. I'll try them straight - but I'm trying to get my head around the theory of this kind of baking - why did you use the wheat flour, wouldn't the CarbQuik do that job? I wonder if you could use gluten instead of both - I assume they don't rise?
The HGWF has a lot of rise to it, and adds a breadier taste is all 🙂 I've started mixing HGWF in about a 1:2 or 1:3 ratio with CarbQuik for pizza crusts as well as these, just because I like the taste and also the texture better.
