Low Carb in the UK

Sunflower Parmesan crackers

Note: To make this recipe you will need a roll of non-stick baking parchment, or other non-stick liner, available at the supermarket. Do *not* try to simply make these crackers on a baking sheet, no matter how well greased; you *will* be sorry. As you stand at the sink, endlessly, laboriously chipping your crackers off the baking sheet, you will be *very* sorry. Ingredients
1 cup of Raw, Hulled Sunflower seeds
1/2 cup grated Parmesan
1/4 cup COLD water

Method
Preheat oven to 325C, GM 4.

You'll need a food processor. With the S-blade in place, put the sunflower seeds and the cheese in the food processor. Process until the sunflower seeds are a fine meal, almost a flour consistency. This will take at least thirty seconds to a minute, so you may want to just turn the thing on instead of bothering with the "pulse" button.

Now, add the water, and process until well blended. You will now have a soft, sticky dough.

Tear off a sheet of baking parchment to cover your baking sheet. Turn the dough out onto the parchment. Tear off *another* sheet, and put it on top of the dough. Through the top sheet of parchment, use your hands to press the dough out into as thin and even a sheet as you can. (You can use a rolling pin instead, but this sometimes causes wrinkles to form in the bottom sheet of parchment, and you'll have a harder time peeling the parchment off the finished crackers. It's an either-or kind of thing -- it's easier to get the crackers very thin and even with a rolling pin, but it's easier to get them off the parchment if you use your hands.) Take the time to get the dough quite thin. Then 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.

Bake for about 30 minutes, or until evenly browned. Peel off parchment, break along scored lines, and cool. Keep in a container with a tight lid.

How many carbs per cracker? Oh, c'mon! How do I know how thin you pat out the dough? How do I know how big you make them? The whole recipe has about 14 g carb, and 43g protein. And they taste great! Texture's really nice too. Very crunchy and crackery. Go well with soft cream cheese!