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Old 11-18-2010, 09:01 AM   #1
Dottie
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Sunflower and Chia Seed crackers

I was browsing some of my recipe files and came across a sunflower cracker (sorry don't know who wrote it).
I decided to add a little chia to it and cracked black pepper and they came out really nice!

Makes 24 crackers, info is for 6 crackers per serving:
1/2 cup Raw Unsalted Sunflower Seeds
1/4 cup Parmesan Cheese, Original
2 tbsp Tap Water (may need a little more)
1 tbsp Chia Seeds
1/4 tsp Ground Black Pepper

Pulse sunflower seeds and parmesan until it's a fine powder then add the chia seeds and fresh cracked pepper and mix lightly.
Add the water, 2T then pulse to form a dough, adding water 1tsp at a time if needed.
Once it forms a dough ball that is somewhat dry but holds together when you squeeze it, place it between 2 sheets of parchment paper and pat out or roll until it's uniformly thin and approx 7"-8" square. Score lightly into 24 crackers. (alternately, form into approx 24 small marble sized balls and press/pat flat on a sheet of parchment).
I use a convection toaster oven for this, baking time may vary with your individual model or oven:
Slide parchment onto a baking sheet and bake for approx 12 minutes or until cooked through.
Let cool completely then break along the score lines and store in the refrigerator.

Per serving (6 crackers or 1/4 of recipe) :
137 cals; 11.4g fat; 5.5g carbs; 3.4g fiber; 6.5g protein

*Notes: I may crack fresh pepper over the rolled dough next time and lightly press it in.
Sea salt on top might be nice as well.
Added thought: Bragg's Nutritional yeast has a cheesy flavor. Adding 1-2T might make these taste a bit more like a cheese snack cracker (and add a lot of nutrition).
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Old 11-18-2010, 01:29 PM   #2
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What does the Chia Seed add to this recipe and is it really needed?

Thanks!
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Old 11-18-2010, 02:04 PM   #3
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Dottie that sounds awesome! So what is really holding it all together? Is it the oil from the nuts/seeds so that you don't need an egg white? Are they durable/chip worthy?
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Old 11-18-2010, 02:49 PM   #4
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Linda: a little crunch and nutrition

Poot: they hold together nicely and, depending on how thin/big you make them. If they're thin, they're really crispy and probably would break as a dipper, but if you make them a little thicker they would probably hold up. I'd maybe bake them 10 minutes then flip them over and finish the baking so there's a good even heat.
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Old 11-18-2010, 02:58 PM   #5
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Thanks! I'm going to try to make some of these using pumpkin seeds tomorrow! I'm excited!
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Old 01-11-2015, 05:05 AM   #6
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can't wait to try these !
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Old 01-12-2015, 09:21 AM   #7
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This is one of my favorite recipes.
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