The role of food in health and disease. Recipes for the Specific Carbohydrate Diet.
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.
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You have been busy and made such incredible food. I love this recipe - it's going in my "to make" file. Pumpkin seeds are fabulous in so many things - especially mole.
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