SUNFLOWER PARMESAN CRACKERS
Source of Recipe
LowCarbRecipeBox
Recipe Introduction
Serving Size : 12
NOTES : 6 crackers is 1 NetCarb
List of Ingredients
1 cup sunflower seeds -- shelled
1/2 cup Parmesan cheese -- grated
1/4 cup water
Recipe
1. Preheat oven to 325 F.
2. Put the sunflower seeds and Parmesan in a food processor with the
s blade in place, and process until the sunflower seeds are a fine
meal with almost a flour consistency. Add the water, and pulse the
processor until the dough is well blended, soft and sticky.
3. 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.
4. Through the top sheet of parchment, use your hands to press the
dough into as thin and even a sheet as you can get. Take the time to
get the dough quiet thin--the thinner the better, so long as there
are no holes in the dough. Peel off the top layer of parchment, and
use a thin, sharp, straight-bladed knife or a pizza cutter to score
the dough into squares or diamonds.
*on this what i did was use my rolling pin. I found it did much
better than my hands*.
5. Bake for about 30 minutes, or until evenly browned. Peel off the
parchment, break alone the scored lines, and let the crackers cool.
Store them in a container with a tight lid.
Yield:
"6 dozen"
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Per Serving (excluding unknown items): 84 Calories; 7g Fat (70.7% calories
from fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 63mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat.
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