Today, Dana rants about the idea of “deserving a treat,” gives out a great cracker recipe and shares part one of her interview with Laurie Cagnassola of the Nutrition and Metabolism Society (www.nmsociety.org). Be warned, though, the audio on Dana’s end of this interview is a bit dicey. Yeah, we’re still working on that, folks; our apologies.
Special thanks, as usual, to our most excellent sponsor, CarbSmart. If it’s Low-Carb and you need it, they’ve got it!
Sunflower Wheat Crackers
These taste a bit like Wheat Thins, and would be wonderful with dips – or just by themselves!
1 cup sunflower seeds
1/2 cup wheat germ
1/4 cup wheat bran
1/4 cup oat bran
1/2 teaspoon salt
4 tablespoons canola oil
1/4 cup water
1 tablespoon Splenda
In your food processor, using the S-blade, grind the sunflower seeds until they’re a fine meal. Add the wheat germ, wheat bran, oat bran, salt, and Splenda, and pulse to mix.
Now pour in the oil, and pulse to mix that in. Finally, add the water, and pulse to make an evenly-blended dough.
Cover a cookie sheet with baking parchment or a Teflon pan liner. Turn the dough out onto this. Cover with another sheet of parchment or another pan liner. Now roll the dough out through the top sheet, making it as thin as you can without making holes in it. It’s really worth the time to make this seriously thin.
Using a knife with a thin, straight, sharp blade, or a pizza cutter, score the dough into squares or diamonds. I make mine about the size of Wheat Thins.
Bake for about 30 minutes, or until evenly golden. Rescore to help you seperate the crackers without breaking them. Store in a tightly lidded container.
Carb count will depend on how big you cut these, of course. I make about 6 dozen small crackers, each with: 22 Calories; 2g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1 gram usable carb.