Super Low-Carb Snacks by Martina Slajerova

Author:Martina Slajerova
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2019-09-15T00:00:00+00:00

NUTRITIONAL FACTS

Per muffin: total carbs: 20.1 g; fiber: 3.2 g; net carbs: 16.3 g; protein: 8.7 g; fat: 26.7 g; calories: 333.

Macronutrient ratio: calories from carbs: 23 percent; protein: 10 percent; fat: 68 percent.

Rich and Tender Crackers

The name says it all. These versatile crackers have a tender, buttery crunch.

1 cup (145 g) raw sunflower seeds

1/2 cup (65 g) rice protein powder

2 teaspoons xanthan

1/2 teaspoon baking powder

1/2 teaspoon salt, plus more for sprinkling

4 tablespoons (55 g) butter, softened

1 egg white

1 tablespoon (15 ml) water

1. Preheat the oven to 350°F (180°C, or gas mark 4).

2. Put the sunflower seeds, rice protein powder, xanthan, baking powder, and salt in a food processor, and run it until the whole thing becomes a fine, even meal.

3. Add the butter and run the processor until well incorporated. Add the egg white and again run until it’s incorporated. Finally, add the water and run until you have a soft dough.

4. Line a cookie sheet with baking parchment. Make a ball of half the dough and place in the middle of the parchment. Cover with another sheet of parchment and, with a rolling pin, roll out into as thin and even a sheet as you can. Peel off the top sheet of parchment. Using a thin, sharp, straight-bladed knife, score the dough into squares, diamonds, or triangles.

5. Bake for 25 minutes or until golden. While they’re baking, roll out and cut the rest of the dough on a second cookie sheet. When the first batch is done, bake the second.

6. Cool on the cookie sheets, re-score to break apart, and store in a snap-top container.

YIELD: 50 servings

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