These are from Dana Carpender's books.
Sunflower seeds are high in PUFA's, so not optimal, more like an occasional, if you worry about lipids.
1 c raw sunflower seeds
1/4 c water
1/2 c grated parmesan
(she added salt, but I did not -- I sprinkled it on after rolling).
Set oven to 325.
In food processor (I used my mini chopper, it was fine), mix seeds and water and blend till fine. Add cheese and blend again.
Turn out onto parchment paper on a cookie sheet and roll until fairly uniform. Score into squares or diamonds (if you are neat about these things) or whatever (if you are less neat).
Bake 20 minutes, watching closely -- you do NOT want them to burn! My edges did ... Bluck. Cool, snap along scores, and enjoy.
You might also try subbing or adding sesame seeds (or HEE -- tahini!), or subbing shredded cheddar. Dana lists those recipes as well, same procedure.
Sunflower seeds are high in PUFA's, so not optimal, more like an occasional, if you worry about lipids.
1 c raw sunflower seeds
1/4 c water
1/2 c grated parmesan
(she added salt, but I did not -- I sprinkled it on after rolling).
Set oven to 325.
In food processor (I used my mini chopper, it was fine), mix seeds and water and blend till fine. Add cheese and blend again.
Turn out onto parchment paper on a cookie sheet and roll until fairly uniform. Score into squares or diamonds (if you are neat about these things) or whatever (if you are less neat).
Bake 20 minutes, watching closely -- you do NOT want them to burn! My edges did ... Bluck. Cool, snap along scores, and enjoy.
You might also try subbing or adding sesame seeds (or HEE -- tahini!), or subbing shredded cheddar. Dana lists those recipes as well, same procedure.