Plate of possibly paleo, definitely delicious crackers

And then it happened. Just when I thought I would never find a decent snack that would pass the paleo test (note: I do not have the discipline to be a paleo eater, but in case I find it someday I want to be sure I could eat something other than bacon, cauliflower and coconut oil), I found these crackers. Even better than how good they are, is the fact that they contain no exotic or expensive ingredients—sorta what you would expect from a site called “brokeassgourmet.”  Gabi, the aforementioned gourmet, describes her Simple Seed Crackers crackers as “shortbready” which I thought was odd, but after my 8th cracker or so I must say I agree. I suspect the sesame seeds may be in a gray area with paleos (they have a husk and all—see chia seed reality check in Endurance Crackers), but I’m going to enjoy these for a few days before I ask.

Paleo Crack AKA Simple Seed Crackers straight from brokeassgourmet.com

 Ingredients

1 cup unsalted roasted dry, shelled sunflower seeds (you could also use salted ones, but then make sure to use a bit less salt when you mix the dough)
1 cup sesame seeds
1/4 medium onion, minced
1/2 tsp salt, plus more for sprinkling
1/2 tsp pepper
2 Tbsp water (or more as needed)
extra virgin olive oil, for brushing
(FYI: Total Cost of Ingredients –$3.50)

Method

Preheat oven to 350 degrees. Place sunflower seeds in a food processor and process for about 2 minutes, until smooth (the mixture will resemble a dry peanut butter). Add onion, sesame seeds, salt, pepper and water and pulse or stir, just until a thick, paste-like dough comes together.

Uniform thickness is key.

Place the dough on a piece of parchment paper and shape into a thick rectangle or square, to guide the dough’s shape while you roll it. Place a second piece of parchment paper over the dough and roll with a rolling pin until the dough is about 1/8” thick.

Remove the top piece of parchment paper and use a sharp knife or pizza cutter to lightly score (but not cut all the way through) the dough into squares (any size will work—mine were 2 1/2” squares). Slide the parchment paper with the dough on it onto a baking sheet and bake for 17-20 minutes, or until golden-brown (be careful not to let the crackers get too dark—burned sesame seeds have a foul flavor).

Let cool for 10 minutes, then gently break apart along the scored lines (don’t worry if they’re imperfect—they’ll still be delicious).

Makes 24-32 crackers, depending on size.