Golden Flax Seed and Caraway Flatbreads

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Recipe from Atkins - Phase 1
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  • 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
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.
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.
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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