“I deserve a treat,” Laurie Cagnassola, and More! (Ep 8)

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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!

from 500 More Low Carb Recipes:

Sunflower Wheat Crackers
These taste a bit like Wheat Thins, and would be wonderful with dips – or just by themselves!

Ingredients:

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.

6 Responses to “I deserve a treat,” Laurie Cagnassola, and More! (Ep 8)
  1. Nancy Karriker
    March 1, 2011 | 9:52 pm

    Re: Sunflower Wheat Cracker recipe.
    Bake at what temperature?

    • Susan Page
      March 2, 2011 | 4:36 pm

      Nancy,
      325 degrees

  2. Susan Page
    March 2, 2011 | 4:17 pm

    Hey Dana,
    I love you’re podcast. I have been trying to find your recipe for chocolate candy. Will you post it? I remember it had unsw.chocolate,coconut oil, cocoa butter and liquid splenda. But I did not write down the amounts. I do my domestic duties while listening to my IPod so my hands are busy.
    By the way EZ-Sweetz is my favorite sweetener. No carbs and 1 drop=2 teaspoons. Aspertame (naspertame) is one I avoid. Unfortunately most sugarfree foods are sweetened with it. I now make my own gelatin dessert with koolaid, gelatin and EZ-Sweetz.

  3. Maureen
    March 3, 2011 | 4:42 pm

    Hi Dana,
    Love your blog, cookbooks and your new podcasts!!
    Know you are having a bit of trouble with your mic in the interviews. It is hard to follow some of what you are saying. Would you consider putting out a transcript of the interviews that are a little garbled? That would be great!
    Thanks for your great work!!!

    Maureen

  4. Dana Carpender
    March 9, 2011 | 2:17 am

    I wish I could post a transcript, but the interview isn’t scripted, and I don’t have a copy of my end of the conversation. :-( I’m returning the faulty mic this week, and hope the new one won’t do this!

  5. Lisa
    March 31, 2011 | 6:14 pm

    I use Stevia in the Raw I buy in a powdered form in bulk from the grocery store.

    I have not really found the liquid sweeteners to buy locally where I live but look forward to trying them.
    Lisa

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