Sunflower Cheddar Crackers

Click to enlarge

Click to enlarge


Because of the sunflower seeds, this recipe is not acceptable until the seed/nut rung of OWL.


1½ c. roasted and UNsalted sunflower seeds
1½ c. grated cheddar cheese
¼ c. water

Preheat oven to 325º. You need a 13 x 15 cookie sheet pan and parchment paper for these.

Process sunflower seeds to a fine meal. Add the cheese and process until smooth. Add water and process until it becomes a dough ball.

Cover bottom of sheet pan (cake roll pan 13″x15″) with parchment paper. Put dough in even globs on the parchment. Now the fun begins. Using plastic gloves (I keep them on hand for such things) or a plastic sandwich bag as a glove, press out evenly all the way to the edges of the pan. BE PATIENT! This takes a few minutes, but it WILL spread all the way out and be a very thin dough. If you get “holes” in the dough, press them out. With a knife tip, lightly (& carefully so as not to tear dough) score the sheet of dough into 92 crackers approximately 1″x1½” in size (7 crackers across the short side and 14 down the long side). If desired, sprinkle any of the following on the tops: cayenne pepper, black pepper, onion powder, garlic powder, rosemary crushed fine, oregano, Indian Garam Masala, black pepper. I did one row of each and one row plain and we liked them ALL!

Bake exactly 30 minutes at 325º. Remove and WHILE STILL HOT, complete the scoring with a knife to separate the crackers. If you wait until they are cool, they’ll be too brittle and will break all to tiny pieces.

I can see using these for not-too-stiff sour cream or yogurt dips, as a soup/cheese compliment or just by themselves!


Makes 92 crackers
Serving size = 3 crackers

Each serving has: 60 calories;
5.2g fat; 1.6g carbs .69g fiber 2.7 protein, 1.0 g NET CARB

2 comments on “Sunflower Cheddar Crackers

    • I would think ANY cracker, low-carb or otherwise, would NOT be a good candidate for freezing. I would think they would get soggy when defrosted. That said, you might be able to re-crisp them in the oven at 250º for 5-10 minutes or so. Then allow to cool off. I’ve done that with crackers before. But take care not to burn them, on re-crisping, as flax burns VERY easily. Mine keep in an airtight Tupperware tub for a couple weeks just fine on the counter.


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