Sunflower Cheddar Crackers

As you may remember, I have done the Atkins/low-carb diet for many years with the latest version being the Ketogenic diet.  Basically, I control my carbohydrate intake.  This means no breads, pastas, or any grain products.  So when I found the following recipe for crackers in”500 Low-Carb Recipes” by Dana Carpender, I was excited because I love crackers & cheese or cheese balls.

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1 1/2 c. raw, shelled sunflower seeds
1 1/2 c. grated Cheddar cheese
1/2 tsp. salt, plus additional for sprinkling
1/4 c. water

 

 

Preheat oven to 325F.

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In a food processor with the S blade attached, grind the sunflower seeds to a fine meal.

 

 

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Add the Cheddar and salt, and pulse the processor six to eight times to blend. Add the water and pulse until a dough ball forms.

 

 

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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. I have changed a few things on the preparation like using plastic wrap as the top sheet instead of parchment paper and I use a rolling pin to get an even sheet of dough.

sunflower-cheddar-crackers-24Through 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 of the top layer of parchment. Sprinkle a little salt over the surface and gently press it into place. Use a thin, sharp, straight bladed knife of a pizza cutter to score the dough into squares or diamonds.

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Bake for about 30 minutes. Peel off the parchment, break along the scored lines and let the crackers cool. Store them in a container with a tight lid.

 

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