Yield: About 6 dozen small crackers, each with 1 gram of carbohydrates and about 0.5 gram of fiber, for a total of 0.5 gram of usable carbs and 1 gram of protein.

INGREDIENTS 

• 1 cup raw, shelled sunflower seeds
• 1/2 cup sesame seeds
• 1/2 teaspoon salt
• 1/4 cup water

INSTRUCTIONS

1. Preheat the oven to 325°F.
2. In a food processor with the S blade attached, grind the sunflower seeds to a fine meal.
3. Add the sesame seeds and salt, and pulse the food processor just long enough to combine. (You want the sesame seeds to stay whole.) Add the water, and pulse to make a dough.
4. Cover your cookie sheet with a piece of baking parchment. Turn the dough out onto the parchment, tear off another sheet of parchment, and put it on top of the dough.
5. Through the top sheet of parchment, use your hands to press the dough into as thin and even a sheet as you can. 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 and use a thin, sharp, straight-bladed knife or a pizza cutter to score the dough into squares or diamonds. If you like, you could sprinkle a little salt over the surface and gently press it into the dough before scoring the crackers.
6. Bake for about 30 minutes, or until they’re a light golden color.
7. Peel off the parchment, break along the scored lines, and let the crackers cool.
8. Store them in a container with a tight lid.