Wed, May-12-04, 19:16
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Senior Member
Posts: 787
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Plan: Lyle Style FD
Stats: 143/124.5/123
BF:24.8%
Progress: 93%
Location: Huntsville, AL
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I got this recipe from somewhere -- maybe on this forum. I've modified it a tiny bit for my own tastes. They're good.
Quote:
LOW CARB CRACKERS
(SUNFLOWER-PARMESAN)
1 cup raw, shelled sunflower seeds (unsalted)
793 cal, 70 g fat (7 g sat fat), 28 g carbs
(9.3 g fiber, 4.7 g sugars), 32.7 g protein
½ cup Parmesan cheese
228 cal, 15 g fat (9.5 g sat), 1.9 g carbs (0
g fiber), 20.8 g protein
1/4 cup water
1. Preheat oven to 325EF.
2. Put the sunflower seeds and Parmesan in a food processor with the "S" blade in place, and process until the seeds are a fine meal with almost a flour consistency.
3. Add the water, and pulse the processor until the dough is well-blended, soft, and sticky.
4. Cover a cookie sheet (standard half-sheet size) with a piece of parchment paper cut to fit. Cut a second sheet of parchment the same size.
5. Place the dough onto the parchment. Place the second sheet over the dough. Using your hands (or a rolling pin) press the dough to as thin and even a sheet as you can, going out to the edges of the parchment paper. The thinner the dough, the better, as long as there are no holes in the dough.
6. Peel off the top layer of parchment. Use a pizza cutter or knife to score the dough into squares. You can vary the size as you like, but 1.5 inch crackers seem to work the best.
7. OPTIONAL: Lightly salt the tops of the crackers. Gently press the salt into the dough. Use a toothpick to poke "holes" into the dough for decoration.
8. Bake for 20-30 minutes or until evenly browned. WATCH CAREFULLY your first batch.
9. Remove sheet of crackers from pan, let cool, and break into squares along scored lines. Store in a container with a tight lid.
Carbs per cracker (based on 48 crackers per batch) – 0.4 g
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!!
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