Rosemary Parmesan Chia Seed Crackers

By HalfmoonKitchen

Ingredients

• 1 1/2 cups Bob's Red Mill raw sunflower seeds
• 1/2 cup Bob's Red Mill chia seeds
• 3/4 cup finely grated Parmesan
• 2 tbsp chopped fresh rosemary
• 1/2 tsp garlic powder
• 1/2 tsp baking powder
• 1 large egg
• 2 tbsp melted butter
• 1/2 tsp kosher salt

Details

Servings 40
Adapted from alldayidreamaboutfood.com

Preparation

Step 1

Preheat oven to 300F.

In a high-powered blender or food processor, grind the sunflower seeds and chia seeds until finely ground (I actually grind mine in batches in my coffee grinder, it works quite well). Then measure out 1 1/2 cups of the ground sunflower seeds and 1/2 cup of the ground chia seeds into a large bowl.
Stir in Parmesan, fresh rosemary, garlic powder and baking powder.
Stir in egg and butter until dough comes together.
Turn dough out onto a large piece of parchment paper and pat into a rough triangle. Top with another large piece of parchment paper. Roll out to about a 1/8-inch thickness, as evenly as you can. Remove top parchment
Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with kosher salt. Transfer whole bottom parchment paper to a large baking sheet.
Bake 40 to 45 minutes, or until edges are golden brown and the crackers are firm to the touch. Remove and let cool completely before breaking apart. They will continue to crisp up as they cool (but I don't blame you for breaking off the uneven edges and nibbling on those!)

Notes
Serves 10. Each serving has 8.98 g of carbs and 6.61 g of fiber. Total NET CARBS = 2.37 g.
Food energy: 223kcal Saturated fatty acids: 4.21g Total fat: 18.39g Calories from fat: 165 Cholesterol: 10mg Carbohydrate: 8.98g Total dietary fiber: 6.61g Protein: 8.71g Sodium: 255mg

Read more at http://alldayidreamaboutfood.com/2014/08/low-carb-rosemary-parmesan-chia-seed-crackers-nut-free.html#x16bzKXvISOwUHAJ.99