Adapted from 500 Low Carb Recipes by Dana Carpender. Servings depend on thickness and size of crackers
Quantity
72
Quantity Unit
crackers
Prep Time (minutes)
15
Cook Time (minutes)
30
Ready In (minutes)
45
Ingredients
Amount
Measure
Ingredient
7
ounces
Seeds, sunflower seed butter, without salt
2
1/2
ounces
parmesan, grated
2
1/2
fliud ounces
water
Steps
Sequence
Step
1
Preheat oven to 170C/Gas Mark 3
2
Process sunflower seeds and parmesan in a food processor using the S-blade until seeds are a fine meal (consistancy of flour). Add the water and pulse until a soft, sticky, well blended dough is formed.
3
Cover a baking sheet with baking parchment and turn the dough out onto the parchment paper. Cover with a second sheet of parchment paper. Use fingers to press the dough into a thin sheet between the parchment, without tearing any holes in it. Remove top layer of parchment.
4
Use a pizza cutter or thin, sharp bladed knife to score the dough into squares or diamonds.
5
Bake for about 30 minutes until evenly browned. Peel off the parchment and break along the scored lines. Let crackers cool. Store in airtight tin.
