1½ cups (218 g) sunflower seeds
½ teaspoon baking powder
½ teaspoon xanthan or guar
½ cup (50 g) grated Parmesan or
Romano cheese, or a mixture
8 anchovy fillets packed in olive oil
3 tablespoons (19 g) chopped black olives
1 tablespoon (15 ml) water
Salt, to style
Instructions:
1. Preheat the oven to 350°F (180°C, or fuel mark 4).
2. Put the sunflower seeds, baking powder, and xanthan or guar in a meals
processor and run it till the seeds are a high quality meal.
3. Add the Parmesan and anchovy fillets and run the processor till the
anchovies are pulverized and utterly integrated.
4. Add the olives and water. Pulse simply sufficient to mix; you need flecks of
olive to be seen within the completed crackers.
5. Line a cookie sheet with baking parchment. Make a ball of half the dough and
place in the course of the parchment. Cowl with one other sheet of parchment
and, utilizing a rolling pin, roll into as skinny and even a sheet as you possibly can. Peel off
the highest parchment, sprinkle the dough with salt, after which use a pointy, skinny,
straight-bladed knife to attain into squares, diamonds, or triangles.
6. Bake for 25 minutes or till golden. Whereas they’re baking, roll out and minimize the
remainder of the dough on a second cookie sheet. When the primary batch is finished,
bake the second.
7. Cool on the cookie sheet, re-score to interrupt aside, and retailer in a snap-top
container.
