Swiss Crackers

These are more like regular crackers than the Mad Melbas on page 454. They can really shine if you are pregnant and nauseated, or recovering from a stomach virus and have no idea what to eat. During these times it can be tempting to eat empty carb crackers just to survive; maybe that is okay for a day or two—you gotta do what you gotta do sometimes—but getting too friendly with saltine crackers is not the best of relationships. They may look harmless, but those crackers are basically void of nutrition and are weight promoting to boot. They don’t help baby, and they certainly don’t help you. Swiss Crackers is found in the "All Things Smooth and Crunchy - Crackers, Chips, and Dips" section of the Trim Healthy Mama Cookbook, page 457. This recipe is a multiple-serve recipe.

Cooking Method: Oven Baking

Courses: Sides, Snacks

Description

These are more like regular crackers than the Mad Melbas on page 454. They can really shine if you are pregnant and nauseated, or recovering from a stomach virus and have no idea what to eat. During these times it can be tempting to eat empty carb crackers just to survive; maybe that is okay for a day or two—you gotta do what you gotta do sometimes—but getting too friendly with saltine crackers is not the best of relationships. They may look harmless, but those crackers are basically void of nutrition and are weight promoting to boot. They don’t help baby, and they certainly don’t help you. Swiss Crackers is found in the "All Things Smooth and Crunchy - Crackers, Chips, and Dips" section of the Trim Healthy Mama Cookbook, page 457. This recipe is a multiple-serve recipe.

1 Multiple Serve Recipe

Ingredients

coconut oil spray (optional)
1 cup TH Baking Blend
1 cup egg white (s) (plus 2 Tbsp) (carton or fresh)
8 pinches TH Super Sweet Blend (small pinches)
4 pinches TH Mineral Salt
2 tsp aluminum-free baking powder
4 Tbs water

Instructions

1
Lightly spray a large baking sheet with coconut oil spray or grease a baking stone.
2
Place all the ingredients in a medium bowl and whisk. Gather into a ball of dough, which will be very wet.
3
Spread the dough on the prepared baking sheet with your fingers until very thin, about the thickness of saltine crackers. Score with a knife into desired cracker shapes, marking where you will later break or cut the crackers after baking.
4
Set your oven to the lowest setting and bake until the crackers completely dry out and become crisp, about 4 hours (Alternatively, bake for 10 minutes at 350°F, then turn off to crisp in the warm oven.)

Note

From page 457 of the Trim Healthy Mama Cookbook:
"Swiss Crackers offer the same neutral “dry cracker” fix without any of the negative effects. Instead of being blood sugar spiking and carb-laden, Swiss Crackers are high in protein. And with their glycine-rich collagen, they carry an incredibly balanced amino acid profile. Nauseated Mamas can graze on Swiss Crackers and sip on Good Girl Moonshine (page 397) made with sparkling water."

NOTE:

We find that any dough containing flax that is spread very thin and gets even slightly overbaked can lend a fishy taste (it’s the omega-3 oils you are tasting). Our Baking Blend has a little bit of flax in it, and since this recipe is spread thin (and not baked as a bread first), we recommend the long and slow crisping method.

Read it online: https://trimhealthymama.com/recipe/swiss-crackers-fp/