This variation on my sunflower cheddar crackers gives them the nutty taste of flax as well as the sunflower seeds. I think I like these better with this change. Not acceptable until the seed & nut rung of OWL.
INGREDIENTS:
1 c. UNsalted sunflower seed kernels
1/2 c. flax meal
1 ½ c. grated cheddar cheese
¼ c. water
DIRECTIONS:
Preheat oven to 325º. Grind sunflower seeds and flax in food processor or blender until a fine meal. Add grated cheese and water and pulse until a dough ball forms. Cover 13×15 cookie sheet with parchment. Put dough onto paper and with plastic gloves or sheet of plastic wrap on top, slowly press the dough as thin as possible. This will take some patience, but it WILL go all the way to the edges of the pan if done carefully. With a knife, lightly score into 104 crackers making 8 rows on the short side and 13 rows on the long side of the dough rectangle. Bake 30 minutes at 325º. Remove and while they are still hot, score the crackers with the knife to completely separate. When cool, break apart carefully and store in airtight container.
NUTRITIONAL INFO:
Makes 104 crackers, serving size = 4 crackers
Each serving of 4 has:
63 calories
4.89 g fat
2.07 g carbs
1.15 g fiber
3.13 g protein
.92 g NET CARBS
Buttoni's Low-Carb Recipes 