1 cup raw, shelled sunflower seeds
½ cup grated Parmesan cheese
(the cardboard tube from the
supermarket shelf is fine;
don't waste your Reggiano)
¼ cup water
PREHEAT oven to 325 F
PROCESS seeds and parmesan in a food processor until a fine consistency, almost like flour, is achieved.
COVER a cookie sheet with baking parchment. Place dough on it. Cover with another sheet. Moosh together by hand to get as thin and even a sheet as possible, but avoiding holes. Peel off top sheet of parchment and score with a pizza cutter into 1 ½ to 2 inch squares.
BAKE about 30 minutes until browned. The edges will brown first. Remove when the edge is fairly brown like toast.
SERVE with soft cheese like brie or goat cheese. Yum!
Recipe from 500 Low-Carb Recipes by Dana Carpender, although I got even better flavor using Romano cheese! - Irene
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