- flaxseed - 1/2 cup
- flour - 1 1/2 cups
- baking powder - 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- butter - 2 items. spoons
- onions - 1.5 Art. spoons
- parsley - 1.5 Art. spoons
- milk - 1/2 cup (low-fat)
- egg white - 1 piece
- Freshly ground pepper - - To taste
Preheat the oven to 160 degrees. Mix flaxseed, flour, baking powder, salt and oil in a bowl with an electric mixer at medium speed for about 2 minutes. Add the onion and parsley. Reduce the speed and pour into the milk. Mix. Divide the dough in half. Roll out each piece on a lightly floured surface in a square 22X22 cm 3 mm thick. Put on 2 sheets for baking. Cut each square with a corrugated cookie cutter for about 30 crackers (each square is about 3.5 cm). Lubricate crackers with beaten egg whites. Season with pepper and salt if necessary. Bake for about 20 minutes. Flip the crackers and bake until golden brown, from 18 to 20 minutes. Allow to cool and serve.
Servings: 50