Microwave Flax Meal Wafers

[FerTheBirds]

Hi, Ginnie here.
I just tried the sweet version...I put a little cinnimon & vanilla in it and buttered the top. What a great and quick way to cure a little swet tooth! I espeially like the very small recipe. No temptation. Thanks.

[bree630]

I just tried this for the first time.... WOW! My first flax seed recipe that I actually like.

Soooooooooo good with cheese cubes! I'm so excited!

Thanks Megs!

[lasst10]

Oooh! Megs, I remember these! They were excellent! Must add these to my Induction menu!

Lynn

I adapted this recipe from a "Raw Foods" recipe. "Raw Foods" is a movement in the vegan community where they only eat uncooked vegetables and grains. In the original recipe, they used whole flax seeds and pine nuts and put the crackers into a food dehydrator for a half a day. This version uses flax meal and a microwave and takes about 5 minutes from start to finish to do.

The Wafers are crunchy and make good vehicles for dips or just plain nibbles. Plus they'll provide you with the recommended daily one tablespoon of fiber Dr. Atkins recommends. WARNING: These wafers are light, crispy and the cooking slightly toasts the flax seed meal giving it a nutty flavor. In other words, they can be addictive! So watch how many servings you eat or you might run into, er....umm...., digestive issues

Microwave Flax Meal Wafers
For one serving:
1 tablespoon flax seed meal
1 tablespoon water
pinch of salt (optional)
parchment paper

Combine the flax seed meal, water and salt in a small bowl. Take one third of the mixture and spread it thinly (about 2 milimeters or the thickness of two dimes) on a piece of parchment paper. Repeat with the remaining thirds of the mixture. You can squeeze three wafers onto one piece of parchment paper. They don't spread much during cooking.

Put on a microwave safe plate. Microwave 1-2 minutes on high. Check after the first minute. Depending on your microwave they might need another minute to become dry and crisp. Peel off the parchment paper and allow to cool. You can store them in an airtight container, but they're so easy to make I just make up a fresh batch everyday.

The net carbs in the flax seed meal is essentially 0 due to the fiber content and due to the fact it doesn't affect your blood sugar.

Variations:

I haven't tried flavoring the basic recipe with herbs or spices or even a little Splenda, yet. But I'm sure it can be done. Just be sure to count those carbs.

Once you can add nuts to your diet, you can probably add a teaspoon of ground or finely chopped nuts to the basic mix. But be sure to add those carbs.

August 5, 2003: I'm editing this message to add instructions for a sweet variation.

Microwave Spice Flax Meal Wafers
1 serving

1 tablespoon water
1 tablespoon flax seed meal
1/8 teaspoon spice, such as cinnamon, nutmeg, "apple pie spice", etc.
1 packet Splenda (or less to your taste)

Mix all ingredients together. Allow to sit for two or three minutes. Then follow the instructions for Microwave Flax Meal Wafers. These wafers will spread more than the plain version, so allow some room between the wafers.

Net carbs are about 1.5 for the entire recipe.

September 10, 2003 edit:

For a variation on the sweet wafer, substitute a sugar-free syrup for the water. Since the flax meal has a nutty flavor, try to use complementary syrup flavors (or else you might be very sorry!). The carb count on these syrup sweetened wafers will be the same as the plain wafers.

August 22, 2003 edit:

Can you substitute psyllium husks for the flax meal?
Yes, but you'll have to add twice the amount of water to the psyllium because it gels quickly. The cooking time will be longer too. I did a batch that took about 3 1/2 minutes in my microwave. Lastly, they lack the nutty flavor of the flax meal and the light, crisp but tender texture. The psyllium wafers are alittle denser, slightly chewier and bland. I haven't tried flavoring the basic mixture or mixing the flax meal and the psyllium together, yet. I will in the near future. IMHO, the flax wafers are the way to go at this moment: they're loaded with Omega-3 fatty acids, tastier and faster to make.