Veggie Crackers - 6g

I wasn't super thrilled with the flavor of these (needs more garlic, I think, and the flax seed has a strange taste to it), but they are very healthy for you - and they go amazingly well with bruschetta or a hummus! And of course, the carb count is very low, and like I said, the nutritional benefit is very high, so eat up! :)

Ingredients:
1 - 2C pureed squash (butternut, pattypan, etc.)
1/3 C flax seeds
1/3 C almond flour
1 egg white
4 basil leaves, and any other fresh herbs you might have in your garden (I used oregano & rosemary)
1/4 tsp garlic powder
1/4 tsp salt

Preheat the oven to 225 degrees.

Puree your vegetables & herbs ( I chose a summer squash and a pattypan) in a food processor. Then, mix in all of the rest of the ingredients.

Like so:

 Next, using a cookie sheet lined with parchment paper or aluminum foil, begin to spread out your dough.  The thinner it is, the less time it'll take to cook, and the crispy your crackers will be.

*Use a sheet of syran wrap to cover the top of the dough, and use a rolling pin to roll it out as smooth and thin as possible.  Peel off the syran wrap before baking.

With the oven set at 200-250 degrees, you will need to bake for approximately 30-40 minutes.  When you remove them the first time, break them up as I did in the picture above, and spread them out around the pan.  Place them back in the oven and watch them until they begin to crisp up and turn a nice golden brown color.  I can't give an exact time unfortunately, because all ovens are slightly different, and it depends on how thin you get yours to be.  Just do a feel check every 10 minutes or so (not a whole lot will happen in 10 minutes in an oven set for 200 degrees...).

The total carb count was somewhere around 6 or 7 grams for 1/5 of this batch.