These have a great, crunchy texture and a wonderful flavor.
Yield: How many carbs per cracker? It will vary with the size and thickness of your crackers. I get about 6 dozen, each with just a trace of carbohydrates, a trace of fiber, and 1 gram of protein. But you can eat the whole batch for just 13 grams of usable carbohydrates, so who’s counting?
INGREDIENTS
- 1 cup raw, shelled sunflower seeds
- 1/2 cup grated Parmesan cheese
- 1/4 cup water
INSTRUCTIONS
- Preheat the oven to 325°F.
- Put the sunflower seeds and Parmesan in a food processor with the S blade in place, and process until the sunflower seeds are a fine meal with almost a flour consistency. Add the water, and pulse the processor until the dough is well blended, soft, and sticky.
- 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.
- 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.
- Bake for about 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.
