Gluten Free Cracker Recipe

My Sunflower Seed Coconut Crackers are inspired by Health, Home, & Happiness' Grain Free Crackers Made With Seasame and Sunflower Seeds.

1 cup unsalted sunflower seeds***

1 cup unsweetened, unsulphured coconut shreds

1 tsp sea salt+salt for sprinkling

3 Tbsp honey

water as needed

Preheat oven to 350.  Process sunflower seeds, coconut, and salt until a coarse flour forms.  Add honey and continue to process.  Add water a tsp at a time just until a dough forms.  Between to pieces of parchment paper, roll dough out to 1/4" thick and cut into squares or rectangles with a pizza cutter.  Lightly sprinkle with salt. Take crackers, still on parchment, and place on a cookie sheet.  Bake for 8-10 minutes rotating cookie sheet halfway through.  Watch these crackers carefully because they can start to over brown.  You want them just lightly browned.  Keep crackers in oven and turn oven off.  Using a dish towel, prop oven door open and leave crackers in oven until the oven is completely cooled.  The crackers should be crisp by the time the oven is cooled and will continue to crisp once you take them out.  Break crackers carefully into separate squares.  Store in an air tight container.

***Soak the sunflower seeds overnight in water covering the seeds and 1 tsp of salt.  Dry in a dehydrator until crisp.  This will increase the nutrition value and reduce phytates.  Phytates keep your body from absorbing all those vitamins and minerals.  You can also dehydrate in your oven by setting your oven as low as it will go and leaving the oven propped open.