Easy Cheesy Sunflower Crackers

Its time for the annual Xmas baking rush. These simple cheesy crackers made from sunflower seeds and grated cheese can be pimped up with all sorts of different herb and spice flavours and seed toppings to make a good selection for holiday snacking.

The original recipe comes from "500 Low-Carb Recipes" by Dana Carpender.

• 1 cup shelled sunflower seeds
• 1/2 cup grated parmesan cheese
• Optional couple of teaspoons of flavouring herbs and/or spices. Try things like:
• celery seed
• ajowain seed
• kalonji seed
• onion salad crispies
• smoked paprika
• chili powder
• wasabi paste or powder
• mustard seed
• black pepper
• dried rosemary, oregano or thyme
• curry powder
• 1/4 cup water
• Optional toppings. Try things like:
• sesame seed
• poppy seed
• kalonji seed
• cumin seed
• coarsely-ground seasalt

Preheat the oven to 165C.
Put the seeds, cheese and and flavouring in the food processor and grind on high speed until the seeds have been ground down to a coarse meal.
Add the water and pulse the food processor to combine all into a sticky paste.
Cut two sheets of baking parchment as large as your baking tray.
Scrape out the paste onto the middle of one sheet, then lay the other sheet on top.
Roll out the paste between the two sheets of baking parchment thinly.
Put the paper+paste sandwich on the baking tray. Carefully peel off the upper sheet - this can be saved and used as the lower sheet for the next batch if you are baking multiple batches of crackers at once.
Sprinkle over any optional topping seeds or seasalt.
Carefully score the rolled-out paste into squares with the tip of a sharp knife.
Bake for ~30 mins until lightly golden on top.
Let cool then gently lift the crackers from the baking parchment and snap along the score marks to separate.
Finished crackers will keep for a few weeks in an airtight tin.


Categories: Crackers