Sunflower Sesame Crackers
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 141.5
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 98.7 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 2.7 g
- Protein: 5.1 g
View full nutritional breakdown of Sunflower Sesame Crackers calories by ingredient
Introduction
Low Carb, wheat free crackers from Dana Carpender's 1001 Low Carb Recipes.Low Carb, wheat free crackers from Dana Carpender's 1001 Low Carb Recipes.
Number of Servings: 12
Ingredients
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1 cup raw, shelled, sunflower seeds
1/2 cup sesame seeds
1/2 tsp salt (plus additional to sprinkle on to taste)
1/4 cup water
Directions
Preheat oven to 325°
Grind sunflowers to a fine meal. Carpender suggests using a food processor with S-Blade. I use a Ninja Master Prep, but a blender might work.
Add sesame and salt, and pulse appliance to combine. You want the sesame seeds intact. Add water, and pulse to make a dough.
Cover a cookie sheet with a sheet of baking parchment and turn out the dough on it. Lay another sheet of parchment on top, and flatten the dough out into as thin a sheet as you can manage. A rolling pin might be useful here, but you can use your hands if you don't have one.
Remove the top parchment sheet and sprinkle salt to taste on dough. Score dough into small squares or diamonds with knife or pizza cutter.
Bake for approx. half an hour or until crackers are a light golden color.
Remove from cookie sheet, and break along scored line. Let cool, then store in a tightly lidded container.
Serving Size: 12 servings, 6 small (Wheat Thin size?) crackers each
Number of Servings: 12
Recipe submitted by SparkPeople user RHOADAN.
Grind sunflowers to a fine meal. Carpender suggests using a food processor with S-Blade. I use a Ninja Master Prep, but a blender might work.
Add sesame and salt, and pulse appliance to combine. You want the sesame seeds intact. Add water, and pulse to make a dough.
Cover a cookie sheet with a sheet of baking parchment and turn out the dough on it. Lay another sheet of parchment on top, and flatten the dough out into as thin a sheet as you can manage. A rolling pin might be useful here, but you can use your hands if you don't have one.
Remove the top parchment sheet and sprinkle salt to taste on dough. Score dough into small squares or diamonds with knife or pizza cutter.
Bake for approx. half an hour or until crackers are a light golden color.
Remove from cookie sheet, and break along scored line. Let cool, then store in a tightly lidded container.
Serving Size: 12 servings, 6 small (Wheat Thin size?) crackers each
Number of Servings: 12
Recipe submitted by SparkPeople user RHOADAN.
Member Ratings For This Recipe
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SHELLCHELL
