Miss Cheese Nips? Try these.
Yield: About 6 dozen crackers, each with 1 gram of carbohydrates and 0.5 gram of fiber, for a total of 0.5 gram of usable carbs and 1 gram of protein.
INGREDIENTS
- 1.5 cups raw, shelled sunflower seeds
- 1.5 cups grated Cheddar cheese
- 1/2 teaspoon salt, plus additional for sprinkling
- 1/4 cup water
INSTRUCTIONS
- Preheat the oven to 325°F.
- Grind the sunflower seeds in a food processor with the S blade attached until they become a fine meal.
- Add the Cheddar cheese and salt to the processor, pulse the processor six to eight times to blend. Then, add the water and pulse until a dough ball forms.
- Cover a cookie sheet with a piece of baking parchment. Place the dough onto the parchment and cover it with another sheet of parchment.
- Use your hands to press the dough into a thin and even sheet, with no holes in the dough, through the top sheet of parchment. Peel off the top layer of parchment and sprinkle some salt over the surface. Use a thin, sharp, straight-bladed knife or a pizza cutter to score the dough into squares or diamonds.
- Bake the crackers for about 30 minutes until they turn light golden brown. Then, peel off the parchment, break along the scored lines, and let the crackers cool. Finally, store them in a container with a tight lid.
