Sesame Sunflower Seed Grain Free Cracker Recipe:
1 cup unsalted sunflower seeds, hulled (I have also used pumpkin seeds with great success!) ~buy sprouted pumpkin or sunflower seeds here~
1 teaspoon sea salt (the coarse kind is fine)
3 cloves of garlic, peeled
1 cup sesame seeds, hulled ~buy sprouted sesame seeds here~
Up to 1/4 cup water [used all, no problem]
Preheat oven to 350 degrees.
In the bowl of the food processor, using the regular metal blade,
combine the sunflower seeds, salt, and garlic. Turn food processor on
and let it whir for 2-3 minutes until the seeds have turned into a dense
flour. Add in the sesame seeds and pulse to mix (the sesame seeds don’t
need to mix all the way in). Slowly add in the water, a couple
tablespoons at a time, until the seeds all clump together in a ball.
Remove and knead to distribute the sesame seeds through the sunflower
seed mixture. The mixture isn’t a very pretty color at this point, but
it improves beautifully with baking.
Between parchment paper, roll the dough out until it is very thin for
crisper crackers, or up to 1/4 inch thick for more sturdy crackers, in
as close to a rectangle shape as possible. Using the parchment paper,
flip the whole rectangle of dough onto a cookie sheet, keep the crackers
on a layer of parchment paper to bake for easy removal. Cut into
rectangles with a pizza cutter or sharp knife. We’ll use the cut lines
to break the crackers on after they’re cooked.
Bake for 15-20 minutes, or until golden brown. Allow to cool while
still on the cookie sheet, then break along scored lines and serve.