This was an experiment loosely based on a recipe I saw over on foodtale.com. She drew me in with her beautiful photographs and intrigued me with her carrot and cheese snack crackers.
I wanted to do something similar, but use whole wheat flour and flax-seed meal to increase the nutritional benefits. I was afraid a straight substitution would result in a dry, dense batter.
“What would whipped egg whites do if they were introduced to the mix,” I asked myself.
And the rest, as they say, is history.
These are a light, delicate cracker with a nutty whole-grain flavor and the faintest undertone of carrot. My husband and four-year-old son devoured them as they came out of the oven (of course, I made them wait until they had cooled adequately and I’d had a chance to snap some photos, but after that they were gone).
Make these for your next party and I guarantee they’ll be a hit (and nobody has to know they’re healthy).
1 cup carrots, steamed
Reserved water from steaming carrots
2/3 cup white whole wheat flour
1/3 cup flax-seed meal
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon salt, divided
1/4 teaspoon baking soda
In the bowl of a food processor or blender, place your steamed carrots and process until pureed. To this add your flour, flax-seed meal, cheese, baking soda, and the rest of the salt. Add reserved steaming water a tablespoon at the time while the mixture processes. When it reaches a paste-like consistency, stop. Remove this mixture to a clean mixing bowl.
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Whole-grain carrot and cheese crackers
Spoon the mixture into a ziploc bag fitted with a round pastry tip. You could alternately use a cookie gun or just spread the batter in thin circles on baking sheets (crackers resulting from this method are shown at the top of this post).