Pepita Parmesan Crackers
Servings: 40 Crackers
Calories: 58kcal
Ingredients
- 1 cup nut meal (such as pecan, almond, or hazelnut)
- 1 cup raw pepitas (pumpkin seeds), coarsely ground in a blender or food processor
- 1 cup flax meal
- Preheat the oven to 325ºF.
- 1/3 cup grated parmesan cheese
- 1 teaspoon finely chopped fresh rosemary
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons grapeseed oil
- 4 – 5 tablespoons water
Instructions
- In a large bowl, combine the nut meal, ground pepitas, flax meal, parmesan, rosemary, garlic powder, and onion powder.
- Add the grapeseed oil and slowly drizzle in the water and use your hands to mix together thoroughly. You may only need 4 tablespoons of water depending on the humidity level, so add slowly and use only as much as needed to yield a dough.
- From half of the dough into a large ball and place on a large piece of parchment paper.
- Place another piece of parchment paper on top and roll out with a rolling pin until approximately ⅛-inch thick.
- Using a pizza slicer, trim the edges and add them back to the bowl.
- Make horizontal and vertical cuts (but do not separate) with the pizza cutter.
- Transfer the dough, parchment paper and all, to a baking sheet.
- Repeat with remaining dough using another backing sheet.
- Bake for 25-35 minutes or until crispy.
- Once cooled, break the crackers along the cuts you make with the pizza slicer.
Notes
Tip: If you remove the crackers from,t he oven and they’re too soft, let them cool completely. Then bake them in a 225ºF oven for 15 minutes to dry them out.
Nutrition
Calories: 58kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Sodium: 14mg | Potassium: 46mg | Fiber: 1g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.5mg