Parmesan & Seed Crackers
1 cup Organic, Raw, Sunflower Seeds
1/2 cup Raw Flax Seeds
1/2 cup Chia Seeds
3/4 cup Finely Grated Parmesan
3 tbsp Chopped Fresh Rosemary
1/2 tsp Garlic Powder
1/2 tsp Baking Powder
1/2 tsp Himalayan Salt
1 Large Egg
2 tbsp Melted Butter
Preheat oven to 300 F
In a high-powered blender or food processor, grind the sunflower seeds, flax seeds and chia seeds until finely ground. Transfer to a large bowl
Stir in Parmesan, fresh rosemary, garlic powder and baking powder and salt
Stir in egg and butter, until dough comes together
Turn dough out onto a large piece of parchment paper and pat into a square, this may take two cooking trays. Top with another large piece of parchment paper. Roll out to about a 1/8” thickness, as evenly as you can. (Use a couple of shish kabob skewers to help, as seen in the pictures.) Remove top parchment paper.
Use a sharp knife or pizza cutter to score into 2” squares.
Transfer whole bottom parchment paper to a large baking sheet
Bake for 35-40 minutes until edges are golden brown and the crackers are firm to the touch.
Remove and let cool completely before breaking apart.
Nutritional Information: Serves 10 A serving is 4 crackers.
Fat: 18 g | Protein: 9 g | Carbs: 9 g | Fiber: 7 | Total Net Carbs: 2 grams