Total Time
1hr
Prep 15 mins
Cook 45 mins

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Ingredients Nutrition

Directions

  1. In a food processor, mix white rice flour, milo flour, sunflower seeds, salt and baking powder until sunflower seeds are finely chopped.
  2. Cut butter into several pieces and add to the dry mixture.
  3. Add cottage cheese to mixture.
  4. Process until combined, but do not over-process.
  5. The small bits of butter and cottage cheese create flaky layers during baking.
  6. Roll dough out into a log shape. Refrigerate for 30 minutes.
  7. Divide dough into fourths and roll each fourth into a log about 3/4-inch in diameter.
  8. Slice off rounds about 3/8-inch thick and place rounds on cookie sheets.
  9. Using slightly dampened hands, shape to make flat rounds.
  10. Prick tops with a fork.
  11. Top with some salt or other seasoning.
  12. Bake at 325 degrees for 15 to 20 minutes until lightly browned on the edges.
  13. After all the crackers are baked, turn off the oven.
  14. Return cookie sheets to oven to let crackers dry out slowly for 30 minutes or so.
  15. Cool.
  16. Store in a tightly-sealed container or freeze.

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