Fittingly, Sunflower, sesame and pesto crackers are modified from a recipe on the internet. They sound really unlikely to work, but they do. They have the added advantage of being gluten free, sugar free and dairy free (providing your pesto doesn’t have parmesan in it) but NOT taste-free!
If you roll them out nice and thin (about 2-3mm thickness) they go really crunchy. If you like them a bit meatier and slightly softer, roll them out to about 5mm thickness instead. They will store in an airtight container for a week or two, but you probably won’t need to worry about that…
Sunflower, sesame and pesto crackers
Sunflower, sesame and pesto crackers are gluten free, sugar free and dairy free (providing your pesto doesn’t have parmesan in it) but NOT taste-free! If you roll them out nice and thin (about 2-3mm thickness) they go really crunchy. If you like them a bit meatier and slightly softer, roll them out to about 5mm thickness instead. They will store in an airtight container for a week or two, but you probably won’t need to worry about that...
Ingredients
- 1 Cup Sunflower seeds
- 1/2 Cup Sesame seeds
- 2-3 Cloves Garlic Peeled and roughly chopped
- 2 Tbsp Cooking oil of your choice Make sure it's good quality
- 2-3 Tbsp water
- 2 Tbsp Basil Pesto
Instructions
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Preheat the oven to 180°C (if you have a gas oven, probably 190°C is better) and use fan bake if available.
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Line a baking tray with baking paper (this is important because you roll out the crackers on the tray).
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Place the sunflower seeds, salt and garlic in a food processor and process on high speed until the sunflower seeds become a heavy flour-like consistency. This is likely to take 2 to 3 minutes, but check regularly.
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Add the sesame seed, pesto and oil and pulse to combine.
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With the food processor still running, add the water a tablespoon at a time until the mix comes together in a dough.
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Transfer the mix to the baking tray and knead slightly to get the consistency even.
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Cover with another sheet of baking paper and roll out using a rolling pin to the desired thickness, somewhere between 2 and 5mm depending on how crunchy you like your crackers.
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Remove the top baking paper sheet. If you like your crackers all neat and tidy, you can trim the edges, but if you don’t mind the odd funny-shaped one, just score the whole thing into roughly equal shapes with a knife.
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Bake for 10-25 minutes, depending on your oven, the thickness of the crackers, and the degree of crispness you want. A light golden-brown colour usually indicates done-ness.
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Allow to cool on the tray, then use your hands to break the crackers apart.
Store in an airtight container.
