Parmesan-Pumpkin Seed Crackers

This tasty snack can be made with any nut or seed or combination of. It makes a great crust as well.

  • 1c curds (ground)
  • 1c pumpkin seeds (soaked, toasted and ground)
  • 1/2 c sunflower seeds (ST&G)
  • 2T butter or other fat (coconut, tallow, goose)
  • 1/2c parmesan

I don’t have a food processor, but I have a great spice grinder which I use for everything I don’t use my mortar and pestle for. I grind up my curds and seeds with this and then mash everything together with my hands. I have always loved feeling the texture of foods ever since I baked as a kid. Feel free to just use a food processor.

Adjust the ingredients depending on how you like the flavor and texture of the cracker. I like to add in some toasted whole sunflower seeds- about a handful. Mix until it is a dough. Roll up in wax paper and put it in the freezer about 20 minutes, then slice it up and put the pieces on a tray with waxed paper in an oven about 300 – 350 degrees. Adjust the temperature and length of cooking depending on how hot you want to cook your ingredients. Cook about 10 – 15 minutes.

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    1. […] recipe which I made for the GAPS diet we are currently doing. This quiche is excellent in this Parmesan and Pumpkin Seed Crust. My Uncle caught these crabs himself off of Whidbey Island. This recipe is especially fantastic […]

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