Parmesan Sunflower seed crackers (NO WHEAT OR FLOURS)

[Frozzie]

I thought you could put the baking paper through the pasta maker as well Kim - what do you think?  It will just roll, not cut.

Good thinkin 99 lol

Didnt think of that!!  Im going to trybthese for the party this weekend as therevare some guests with intolerences.. No gluten, onion, garlic, eggs, banana, dairy which makes it hard but they can have some cheeses so these should be ok...

I cant cater for them but wanted tontry to have one or two things they could eat...

[dede]

Gee Frozzie that does not give you much to work on then. Maybe a cheese and fruit platter ?

[Frozzie]

Yes im going to put some goats and sheeps cheeses.. There are so many varieties here with charcuterie ( sliced meats)

Im going to try the choc cake on quirkys blog but try pureed apple in place of the banana and make them mini muffin size, they can have chips with sunflower oil so will have some in place of breads and crackers and for the rest im still thinking.. I did buy egg replacer to try out a mousse but not sure ill have time...

I feel sorry for her having to deal with meals everyday with all these problems .. She said to me they eat alot of things with rice and she has to be careful of alot of things as even alot of the vegetal creams have wheat syrup in them .. She knows about the thermo ix but its not in their budget for the moment..

[Frozzie]

I just made these for saturday and when rolling them alot of oil came out.. Has this happened to anyone?? I did mix it a bit as i didnt find it was fine as mentioned in the method nd the bol got hot so maybe next time do the seeds first thn add the cheese.. Alo i tried a sheeps cheese as some of the guests cant handle cows cheese or dairy generally but tolerate got and sheps cheeses.. I had some firm cheeses in the fridge... The taste is nice just alot of oil???

[Tam]

I've just made a batch Frozzie and I can't say they're overly oily - perhaps it is the cheese like you suggested.
My girls are enjoying these however I've just broken them up and popped the ones from the middle of the rolled dough back in the oven as perhaps I didn't cook them long enough - only the edges were crispy.  I'm a shocker for burning things!!!!

[megant]

Does anyone have any ideas about what I could substitute the cheese with?? I've found it really hard to find wheat free cracker recipes and this one sounds great (except for the cheese part)

[EmeraldSue]

Frozzie, I'm sorry yours were oily. I didn't find that my bowl got hot - maybe I didn't grind mine quite so finely. At least they tasted good.

I found that I had to roll them really thin so that they crisped as they cooked. I did find that I had one tray that hadn't cooked properly in the middle, so I put the middle section back in the oven until it crisped up.

Perhaps you could add an egg to bind it instead of the cheese?

[Frozzie]

Hi es it was oily when i rolled them like oozing out and i just got so e paper towel to absorb the excess before putting in the oven and the end result was fibe just was amazed at the oil.. No need to be sorry just curious if it has happened to anyone else.. For me cant use eggs as guests also allergic so as i am making one or two suitable things for them and this was one of them ...

What about tahini in place of the cheese?? Probably wouldnt need to add water or very little..

[greenie]

Thanks for this recipe - will definitely be giving it a crack!

Frozzie, with seeds n nuts once you get to a certain point of grinding, the oil starts to come out.  When you make nut butters you want this to happen.  I'd guess you've just ground the seeds a bit too much and the oil's started to come out.  Also, we can get beautiful sheep & goats cheese hard cheeses like regiano at our local - might be worth searching for.

megant, you can make dairy n wheat free crackers with just seeds, but you need something to bind them.  Soaked linseeds are good because they go a bit slimey.  You can mix in a bit of sundried tomato, onion n garlic too - you might need a little water or a fresh tomato to make the mix thin enough to spread.  I dehydrate mine at 40C, but you can use a very low oven.  Just spread as thin as you can with a spatula. 

[Frozzie]

Was just surprised and wanted to know if it happened to anyone else as recipe states ground until fine and mine wasnt fine at all.. The sheeps cheese was what i had in the fridge as didnt want to go out and buy some other cheese... Huge array of cheeses here.. So no problem getting soft or hard cheese in any type... Havent over ground before enough to get that much oil but will try with a harder cheese and not over grind but they went down well.. At first they thought the taste was strange then couldnt stop eating them lol

[greenie]

I bought the ingredients for these today - might make them tomorrow 

[mcmich]

Yes im going to put some goats and sheeps cheeses.. There are so many varieties here with charcuterie ( sliced meats)

Isn't French a beautiful language. Charcuterie - sounds so sexy - much better than sliced meats.

[Frozzie]

Haha mcmich.. Therevare alot of things that sound better in french although im a bit biased 😃😃😃

[deedub]

I finally got around to making these and they're fantastic! I must admit I thought the taste was a bit odd at first but then I couldn't stop eating them. My coeliac friends loved them as well and have asked for the recipe - always a compliment! Will be making them again tomorrow to take to another GF friend's place.

[JuliaBalbilla]

Another one to add to my list and will be able to eat them all myself.  DH hates cheese and DD not back from college until July 

JB