Golden Flax Seed and Caraway Flatbreads
Recipe from Atkins - Phase 1

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Golden Flax Seed and Caraway Flatbreads

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Ingredients
  • 3/4  cup 
    soy flour
  • 1   teaspoon 
    baking powder
  • 1   tablespoon 
    golden flax seeds
  • 1/4  teaspoon 
    salt
  • 1/3  cup 
    heavy cream
  • 1   tablespoon 
    unsalted butter
  • 1   
    large egg white, lightly beaten
  • 3/4  teaspoon 
    caraway seeds, cracked
  • 1/2  teaspoon 
    black pepper, cracked
Directions
1.
Heat oven to 325 degrees F. In a medium bowl, combine soy flour, ground and whole flax seeds and salt. Add heavy cream and butter; stir until combined. Cover with plastic wrap and refrigerate 15 minutes.
2.
Cut the dough in half and flatten into squares. Roll each square between 2 sheets of waxed paper to a thickness of 116 inch (about a 9-inch square). Trim off the edges. Cut the dough into strips 1-1/2 inches wide and 3 inches long. A pastry wheel works best for cutting the dough. Repeat with remaining dough and scraps. Refrigerate 15 minutes.
3.
Lightly brush dough strips with egg white and sprinkle with caraway seeds and cracked pepper. Using a spatula, transfer strips to an ungreased baking sheet, leaving 1/2 inch between them. Bake until crisped and golden around edges, 12-14 minutes. Transfer to a wire rack and cool completely. Can be made ahead and stored in an airtight container for up to 2 weeks.
Nutrition information
Per Serving: cal. (kcal) 23, Fat, total (g) 2, fiber (g) 0, pro. (g) 1, Percent Daily Values are based on a 2,000 calorie diet
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