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Sunflower Seed Crackers
From Dorothy McNett's recipes at www.dorothymcnett.com. Make these to serve as a great appetizer with cheeses and vegetables, etc. If you are going to be heating the oven anyway to make a roast or other dinner casserole, you might as well be baking a batch of these!
2 2/3 cups whole wheat flour, or other flour as desired
Preheat oven to 375 degrees. In food processor with steel chopping blade in place,whirl the flour, sugar, salt and pepper to blend well. Combine the water, egg and olive oil and pour into the flour mixture, blending for about 15-20 seconds or until it is nicely combined and forming a rough ball of dough. Pulse in the sunflower seeds, just to get them mixed in but not so much as to chop the seeds. Line a baking sheet with a silicone baking mat or parchment paper. Roll out the dough to about 1/8 - 1/4 inch thickness. Cut into squares or rectangles. Bake about 20-25 minutes,or until lightly browned. The thinner they are, the quicker they will bake and they will be crispier. Thick or thin, they are great to eat just the way they are, or serve with cheeses, soups, salads, etc.
Recipe created 2014-03-12.