Sunday, August 30, 2009
Chili Cheese Pumpkin Seed Crackers (SCD)
This is adapted from one of our favorite crackers, "Sunflower Cheddar Crackers", from Dana Carpender's "500 Low-Carb Recipes". After reading about how healthy pumpkin seeds are, I wondered if they would also be good in a cracker...and they are. These are not the type of seeds that come in your jack-o-lantern, these are green and can be purchased at health food stores.
1 1/2 cups Raw Pumpkin Seeds
6 oz Cheese, shredded (Cheddar or Hard Goat Cheese works well)
1 or 2 TBSP Chili Powder
1/2 teas. Sea Salt, plus more for tops
1/4 cup water
Parchment paper cut to the size of your cookie sheets, rolling pin and a food processor. Oven 325 degrees.
The first step is optional, I do it for better digestibility: I will let the seeds soak in a bowl of water for 8-10 hours. Then I rinse them well and dry them for about two hours in my dehydrator.
Add pumpkin seeds to food processor and pulse until very fine and flour-like. Add cheese, chili powder and salt and pulse a few times to combine. Add 1/4 cup of water and pulse until mixture forms a ball. I pat into two balls, placing each between two sheets of parchment paper and rolling out to a thin wafer thickness. Peel off top paper and sprinkle with salt. Score into squares with a knife. Bake about 30 minutes, checking after 25 minutes. Let cool before breaking into squares.