In the Swing of Things

Hello and welcome to Munch on Celery!

A couple of weeks ago my online membership to Weight Watchers expired and I decided to bite the bullet and go back to weekly meetings as I have about ten pounds left to lose.  During the summer I switched to online to keep me honest and for the most part it paid off as I only gained about five pounds which in the grand scheme of things is not too bad.  I am hoping to achieve my goal by the end of the year and become a lifetime Weight Watchers member.

I have also recently decided to reformat my blog in the next few weeks and really focus on sharing different recipes that I have  found, tried and tasted to see if they will pass into the “favorite” section of my recipe book.  I am to going focus on low calorie, low carb as well as gluten free but maybe not all at the same time.  I may even share a vegan recipe or two.  I enjoy looking for new recipes to try and also enjoy experimenting in the kitchen and I hope to share them with you.  

Today I am going to share a recipe with you that I found on the Low-Carb So Simple! site.  I have made them and they are quite delicious.

Sour Cream and Chive Crackers (Egg-Free)

Ingredients

  • 2 cups = 480 ml = 230 g almond floursour-cream-chive-crackers
  • small bunch = 0.7 oz = 20 g fresh organic chives
  • 2.5 oz = 70 g sour cream
  • 1 teaspoon (or to taste) unrefined sea sat
  • 1/2 teaspoon organic garlic powder

Instructions

  • Preheat the oven to 250 F or slightly lower (100 C).
  • Chop the chives into small pieces.
  • In a medium bowl, mix all the ingredients by hand.  Knead for a minute or until smooth.
  • Placed the dough on a baking sheet lined with parchment paper.  Place another parchment paper on the dough.  Using a rolling pin, roll the dough between the two parchment papers as thin as you can.
  • Remove the topmost parchment paper.
  • Cut the dough with a knife or pizza cutter into squares.
  • Put in the oven and bake for 50-60 minutes.  Check frequently so that the crackers don’t get too dark or burn.
  • Cook completely and break into squares.

Note:  I cut mine into squares before baking.  I think that the next time I make them I may even use a small cookie cutter to make the crackers more uniform.

Try them for yourself and let me know what you think!  

Have a great day!

 

 

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