Rosemary cheese crackers recipe

Ingredients

• 1 cup (145 g) sunflower seeds
• ½ cup (65 g) rice protein powder
• ½ teaspoon xanthan or guar
• ½ teaspoon baking powder
• ½ teaspoon salt, plus more for sprinkling
• 2 tablespoons (28 g) butter, softened
• 1½ tablespoons (3 g) minced fresh rosemary
• 1 cup (115 g) shredded sharp Cheddar cheese
• ½ cup (50 g) shredded Parmesan cheese
• 1 egg white
• 3 tablespoons (45 ml) water

1. Preheat the oven to 350°F (180°C, or gas mark 4).
2. Put the sunflower seeds, rice protein powder, xanthan or guar, baking powder, and salt in a food processor and run it until the sunflower seeds are ground up to the texture of cornmeal or finer.
3. With the processor running, add the butter and rosemary. Then work in the cheeses in three or four additions. Add the egg white and then the water. When it forms a soft dough, turn off the processor.
4. Line a cookie sheet with parchment. Make a ball of half the dough, put it on the parchment, and then put another sheet of parchment over it. Use a rolling pin to roll the dough out into as thin and even a sheet as you can. Carefully peel off the top sheet of parchment. Using a thin, sharp, straight-bladed knife, score the dough into crackers. Sprinkle them lightly with salt.
5. Bake for 20 to 25 minutes or until golden. While they’re baking, roll out and cut the rest of the dough on a second cookie sheet. When the first batch is done, bake the second. Cool on the cookie sheets, re-score to break apart, and store in a snap-top container.