קרקרים מגרעיני חמניות (2 מרכיבים)

• חממו את התנור ל -350 מעלות צלזיוס (180 מעלות צלזיוס).
• In a high-speed blender (not a food processor), add the sunflower seeds and blend on high speed, speed 8 of your Vitamix – for 15 seconds until ultra-fine flour forms. If some whole seeds get stuck on the side of the jug, stop the blender, use a silicone spatula to scrape the side, and bring seeds next to the blend and blend for an extra 5 seconds. Don't over-blend or it will turn into sunflower seed butter.
• Pour the sunflower seed flour into a mixing bowl with salt, any flavoring suggested, and 3 tablespoons of water to start.
• Stir with a silicone spatula until everything comes together into a sticky, slightly wet dough. If too dry, add more water as required to form the dough, 1 tablespoon at a time stirring for at least 30 seconds to incorporate before adding more. I always add 4 tablespoons of water.
• Oil your hands with olive oil to handle the dough and form a ball without sticking to your fingers.
• Grease two large pieces of parchment paper, place the dough in the center of a piece of paper, slightly drizzle 1/2 teaspoon of olive oil on top of the dough, and place the second piece on top of the dough.
• Press to flatten the dough down, then use a rolling pin to roll the dough into a thin layer – the thinner, the crispier but also, the more fragile they get.
• Peel off the top piece of parchment paper and gently mark the rolled dough into squares using a pizza cutter or knife blade slightly wet to prevent the dough from sticking to it.
• Optional – sprinkle and slightly press sesame seeds on the top.
• Slide the piece of parchment paper containing the crackers onto a large baking sheet.
• Bake in the center rack of the oven for 25-30 minutes or until crispy on the edges. You may have to spread them apart during baking to help them bake evenly in the center.
• Cool down on the baking tray without touching them for at least 15 minutes – they crisp as they cool down.

אחסון

• Store in a sealed glass mason jar in the pantry for up to 1 week or freeze and thaw at room temperature 2 hours before eating.