Flaxseed Crackers

One of the things I miss most when following a low carb diet is the crunch. These crackers are an absolutely perfect way to feed this craving. And they are delicious.

Ingredients

140g milled flaxseed/linseed

50g finely grated parmesan

2 eggs

Method

1. Preheat oven to 180°C
2. Mix all ingredients together in a bowl
3. Leave to rest for 5 minutes (this is essential)
4. Oil a clean counter or board and cover a rolling pin in clingfilm
5. Form mixture into a ball and place on oiled board/counter
6. Roll out gently as thinly as possible
7. Use a biscuit cutter to cut out as many crackers as possible
8. Gently lift (I use a knife) and place crackers on a greased baking sheet
9. Sprinkle with rock salt
10. Bake in the oven for 10 minutes
11. Turn crackers over and bake for another 3-5 minutes
12. Remove from oven and allow to cool

Low Carb Egg & Ham Muffins

It's January so time to get sensible with our eating again! I made these for Ronan to take to work for his breakfasts this week. I even used left over Christmas ham!

Ingredients

6 eggs

1 tbsp milk

1 tbsp cooking oil

50g cheese (I used leftovers: a mix of Parmesan, Gruyère and Cheddar), grated

40g ham, finely chopped

1 onion, finely sliced

salt & pepper

Method

1. Preheat oven to 180°C 
2. Sauté onion in a pan for 5 minutes
3. Whisk eggs, milk and cheese
4. Add ham and onions and stir well
5. Lightly oil a six hole muffin tray
6. Divide equally between the six holes in the tray
7. Place in the oven and cook for 20-30 minutes until lightly golden

These muffins will freeze well. Once defrosted, simply microwave for 20 seconds.