Low Carb Sunflower Crackers
This week is my kids’ Fall break at school and my parents decided to surprise us with a cabin rental at FDR State Park for 2 nights for a fun family getaway with them. Now, while my folks are very, very supportive of my decision to give up sugar and refined carbs, the “what are we going to pack to eat” was a little daunting. I was only staying the first night (some of us have to work for a living **wink wink**), so I only had to plan a dinner (over a fire) and a breakfast. That was easy enough: hot dogs and eggs & bacon.
However, when it came to snacks, I was a bit concerned. Don’t get me wrong: since becoming keto-adapted, I have little desire and absolutely no need to snack. But the thought of hiking in the woods all day with nothing to munch on if I got hungry, or if my blood sugar dipped (which hasn’t happened in the 6 months I’ve been adapted, but I’m still worried about), or… etc., etc., etc., thoroughly freaked me out. My normal, go-to snacks (cheese, pepperoni, etc.), wouldn’t work with no refrigerator! So I did some research into low carb, high fat, moderate protein crackers. I’ve made a few different kinds and most have an almond flour base and can be pretty tedious & complicated to make.
By pure luck, I stumbled across a recipe from Maria Mind Body Health for sunflower crackers. They are just perfect; cheap & easy to make, transportable, and truly delicious. They work well with cheese (even piled with brie & microwaved for a few seconds), dips, spread butter or cream cheese… the possibilities are endless. That said, they’re also really good on their own, too. I used raw, un-shelled sunflower seeds, so I added salt & pepper, but they would be good with any number of “additions” – just go for it! I think adding crumbled bacon, or garlic, or a curried spice would take these crackers over the edge… next time!
Try them! Let me know what you think!