Adapted from 247lowcarbdiner.blogspot.com
cup raw sunflower seeds (250 mL)
cup sesame seeds (250 mL)
tsp sea salt (2 mL)
cup water (125 mL)
In a food processor or bullet blender, grind sunflower seeds into a fine meal. Pour the sunflower meal into a medium sized bowl. Combine with the sesame seeds and salt. Stir in water, a few tablespoons at a time, until the mixture forms stiff dough. (You may not need all the water.) Cut a sheet of parchment paper to fit a cookie sheet. Place the dough onto the sheet. Using fingers, pat it out as evenly as possible. Place another sheet of parchment over the dough, and use a rolling pin to make the dough as thin and even as possible. Be careful not to make the edges thinner than the center, or the edges will burn. Remove the top sheet and score into cracker shapes with a pizza cutter. Bake for 15-20 minutes in a 350°F (180°C) oven. Let the crackers cool on the sheet for 10 minutes before breaking into individual crackers. 24 servings of 2 crackers: 69 calories 2 g protein 6 g fat 2 g net carbs Helpful Hint: Watch the crackers very closely in the last 5 minutes. If the edges are getting too browned, take the cookie sheet from the oven and remove the browned edge crackers to a flat cooling surface. Return the remaining crackers to the oven until they are golden.