Grain Free Crackers

• 1 cup unsalted sunflower seeds, hulled (soaked and dehydrated- see above)
• 1 teaspoon sea salt (the coarse kind is fine)
• 3 cloves of garlic, peeled
• 1 cup sesame seeds, hulled
• Up to 1/4 cup water

Directions

1. Preheat oven to 375 degrees.
2. In the bowl of the food processor, using the regular metal blade, combine the sunflower seeds, salt, and garlic. Turn food processor on and let it whir for 2-3 minutes until the seeds have turned into a dense flour. Add in the sesame seeds and pulse to mix (the sesame seeds don’t need to mix all the way in). Slowly add in the water, a couple tablespoons at a time, until the seeds all clump together in a ball. Remove and knead to distribute the sesame seeds through the sunflower seed mixture. The mixture isn’t a very pretty color at this point, but it improves beautifully with baking.
3. Between parchment paper, roll the dough out until it is 1/4 thick, in as close to a rectangle shape as possible. Using the parchment paper, flip the whole rectangle of dough onto a cookie sheet. Cut into rectangles with a pizza cutter or sharp knife. We’ll use the cut lines to break the crackers on after they’re cooked.
4. Bake for 15-20 minutes, or until golden brown. Remove parchment from cookie sheet to counter to speed the next batch going into the oven. The crackers cool quickly and can be placed in a zip lock bag or freezer container.