Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3/4 cup white rice flour
- 1/4 cup milo flour
- 1/4 cup shelled sunflower seeds
- 1/4 teaspoon salt
- 1/4 teaspoon GF baking powder
- 1/4 cup butter, cold
- 1 cup small curd cottage cheese
- Pinch of xanthan gum
- =
Directions
In a food processor, mix the rice, milo flour, sunflower seeds, salt and soda until sunflower seeds are finely chopped. Cut butter into several pieces and add to the dry mixture. Add the small curd cottage cheese. Process until combined, but do not over process. The small bits of butter and cottage cheese create flaky layers during baking.
Roll into a log shape and refrigerate for 30 minutes. Divide dough into fourths. Roll into logs about 3/4-inch in diameter. Slice off rounds about 3/8-inch thick and place on a cookie sheet. Using slightly wet hands, shape to make flat rounds, prick with a fork, top with some salt or other seasoning. Bake 325-degrees for 15 to 20 minutes until lightly browned on the edges.
After all of the crackers are baked, turn off the oven and let them dry out slowly for a half hour or so. Cool. Store in a tight container or freeze.