2 cups shredded cheese
1 cup flax seed meal
1/2 cup butter, softened
In a bowl, combine cheese, flax seed meal and butter. Mix until mixture forms a ball. Roll into a 1-1/2″ cylinder; wrap in waxed paper and store in the refrigerator for 30 minutes until firm. Using a sharp knife, slice cylinder into 1/8″-1/4″ segments and place 3″ apart on ungreased cookie sheet. Bake in 400 degree oven for 6 minutes. Let rest for a minute or two on the pan if too difficult to move. Cool on a rack. Store in a bag on the counter.
Makes roughly 36-48 crackers.
Nutritional Information 1/6 recipe: Calories: 383, Carb: 10, Fiber: 7 Net Carb: 3, Protein: 13, Fat: 33