Sunflower Seed Crackers
Equipment
Ingredients
- 1 cup sunflower seeds
- 1/2 cup parmesan cheese freshly grated
- 1/4 cup water
- 1/4 cup sunflower seeds (for topping crackers-OPTIONAL)
Instructions
- Preheat the oven to 325°F-160°C.
- Put the sunflower seeds and Parmesan in a food processor and process until the sunflower seeds are a fine meal. Add the water, and pulse until the dough is well blended, soft and sticky.
- Cover a cookie sheet with a piece of parchment paper. Roll the dough out onto the parchment, tear off another sheet of parchment, and put it on top of the dough. Use a rolling pin or your hands to press the dough into as thin and even a sheet as you can get. Take the time to get the dough quite thin–the thinner the better, so long as there are no holes in the dough. Peel off the top layer of parchment, then use a pizza cutter to score the dough into cracker shapes. Bake for 28-30 minutes, or until evenly browned.
- Peel off the parchment, break along the scored lines and let the crackers cool. Store them in a container with a tight lid. *Option: Before baking press additional sunflower seeds into the batter for an extra crunch.
Notes
Nutritional Information WITH Optional Sunflower Seed Topping:
169.7 calories, 14.3g fat, 8.3g protein, 5.2g carbs, 2.5g fiber
Nutrition
Calories: 141.3 | Fat: 11.8g | Protein: 7.2g | Carbohydrates: 4.2g | Fiber: 2g | P:E Ratio: 0.5