For quite a while now, I have been looking around for a good recipe for cheese crackers or even any crackers than didn't break the carb bank! Doreen found this one, and was going to try it yesterday and report back. I'm posting it anyway, and will give a followup soon.
Sunflower Cheddar Crackers
(from 500 Low Carb Recipes by Dana Carpender)
1 1/2 Cups raw, shelled sunflower seeds
1 1/2 Cups grated cheddar cheese
1/2 teaspoon salt, plus additional for sprinkling
1/4 Cup water
1. Preheat oven to 325F
2. In a food processor with the S blade attached, grind the sunflower seeds to a fine meal.
3. Add the cheddar and salt, and pulse the processor six to eight times to blend. Add the water, and pulse until a dough ball forms.
4. Cover a cookie sheet with parchment. Turn the dough out onto the parchment and cover with another sheet of parchment.
5. Through the top parchment, use your hands to press the dough into as thin and even a sheet as you can. Get it quite thin - the thinner, the better, so long as there are no holes in the dough. Peel off the top sheet of parchment. Sprinkle a little salt over the surface and gently press it into place. Use a thin, sharp, straight-bladed knife or a pizza cutter to score the dough into squares or diamonds.
6. Bake for about 30 minutes. Flip on rack and peel off parchment, break along the scored lines, and let the crackers cool. Store them in a container with a tight lid.
Yield: About 6 dozen crackers, each with 1 gram carbs and 0.5 grams fiber, for a total of 0.5 net carbs and 1 gram protein.
Variations - instead of cheddar add sesame seeds, (same as above)
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