Although I've been following a gluten-free diet for the past two years for health reasons, I'm always still surprised when I not only discover a new gluten-free option but one that's delicious. I got to try Beyond The Equator's Sunflower Seed Flour and I knew right away its nutty flavor would be perfect for homemade crackers. It's gluten-free, dairy-free, and, yes, low FODMAP. These crackers only have a handful of ingredients and take just minutes to throw in the oven. And the best part (besides how friggen good they are) is they're basically a blank canvas! Use what you have! Either way, I know you won't be able to stop snacking on them.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: about 40 crackers
1 cup sunflower seed flour
1 cup shredded white cheddar cheese
1/4 tsp salt
1-2 tbsp water
Herbs of choice
Preheat your oven to 350 F. Combine flour, cheese, and salt in a food processor and pulse on high until the dough comes together.
If still crumbly, add water one tbsp at a time and pulse on high until it forms a dough.
Place the dough on a sheet of parchment paper and lay another on top. Press down and roll out with a rolling pin until about 1/4-inch thick.
Remove the top parchment paper and cut the dough into 1-inch squares with a pizza cutter.
Carefully transfer to a parchment-lined baking sheet, leaving about half an inch between each. Sprinkle with desired herbs (I used thyme and rosemary) and bake for 20-25 minutes, flipping halfway through.
Let cool completely and enjoy! Store at room temperature in an air-tight container.
*Note: You can use any nut flour for this recipe. This sunflower seed flour can replace 100% of any nut or seed flour.