Saturday, March 10, 2012

Sunflower seed crackers

Sometimes you just need a cracker.  But, being grain-free, this need presents quite the challenge.  Fear no more, my friends.  Meet your new cracker!

Sunflower seed crackers
1- 4 ounce bag sunflower seeds 
1/2 cup almond flour
1/2 cup grated Parmesan cheese (or 1/2 cup shredded cheddar)
1/4 cup water (may need a little more)
Sea Salt

Preheat the oven to 325°F. Put the sunflower seeds, almond flour and cheese in a food processor and process until the sunflower seeds are a flour-like consistency. Add the water, and process until the dough is well blended -- it will be sticky. 

You can either use a tortilla press or a rolling pin to make these thin.  With a tortilla press, take about a teaspoon of dough and press between two pieces of plastic (I use a ziploc bag that I have cut the ziploc part off of and then also cut the sides so it's only connected on at one end.)  Transfer onto a cookie sheet that is covered with parchment paper.  You will have round crackers

To  make square crackers:  Place the dough on a piece of parchment paper.  Take another piece of parchment and put it on top of the dough. Use a rolling pin roll the dough as thin and evenly as you can.  Thin is good.  Try not to get holes in your dough, though.  Transfer onto a cookie sheet.  Remove the top layer of parchment.  You can cut your "crackers" into whatever shape you like with a knife or a pizza cutter. 

Salt the tops of your crackers and bake for 25-30 minutes - just until evenly browned.  For the round crackers, you can just let them cool on the cookie sheet.  For the square crackers, remove the top piece of parchment, break the crackers apart and let cool. 

Store them in a ziploc bag or a tightly sealed container.

I actually prefer the cheddar cheese in these crackers, but it's up to you.  Experiment with your cheese of choice.  I also think adding some mexican spices like cumin and red pepper would be good - especially as a replacement for tortilla chips when eating guacamole!!

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