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.



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.




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






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.





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.



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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