These crackers are paleo, gluten-free (@jennikonner, @videodrew) clean (@jon, @sophia), and vegan, yet buttery and reminiscent of savory shortbread. I make them when I serve cheese or charcuterie.
  1. You will need 1 cup each of raw, unsalted sunflower seeds and raw sesame seeds, 1/4 medium onion, chopped finely, 1/2 teaspoon salt, and extra virgin olive oil, for brushing.
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    Hit up your grocery store's bulk section for the best deals on sunflower and sesame seeds. Also, you will need parchment paper for this recipe. Wax paper or foil won't work. Look for parchment paper in the aisle with the plastic wrap and foil.
  2. Preheat the oven to 350 F.
  3. Grind the sunflower seeds in a food processor for 1 1/2 to 2 minutes, until it crumbly and powder-like.
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    There's no such thing as over-grinding it here, so feel free to let the food processor go for a while.
  4. Add the sesame seeds, salt, and onion, and pulse until combined. Stream in 2 tablespoons of water until a paste-like dough comes together.
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    If the dough is still not coming together after you add 2 tablespoons of water, add a little bit more, 1 teaspoon at a time, until it's nice and dough-like.
  5. Transfer the dough onto a piece of parchment paper.
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  6. Place a second piece of parchment paper over the dough.
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  7. Use a rolling pin to roll the dough out until it's about 1/8-inch thick.
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    It's important that the dough be pretty much the same thickness.
  8. Don't have a rolling pin? Use a wine bottle!
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  9. Slide the rolled-out, parchment-encased dough onto a large ungreased baking sheet. Carefully remove the top layer of parchment.
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  10. Remove the top piece of parchment paper and use a sharp knife or pizza cutter to lightly score (but not cut all the way through) the dough into squares (any size will work--mine were 2 1/2" squares).
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    It's helpful to run water over the blade of the knife every few slices. It keeps the dough from sticking to it, which makes cutting easier.
  11. Brush the dough all over with the olive oil.
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    This helps to encourage golden brown, crunchy results.
  12. Bake the dough sheet for 20-22 minutes.
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  13. Let the cracker sheet cool for at least 10 minutes.
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  14. Gently separate the crackers.
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  15. Serve them any way you like!
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  16. I'm currently loving them with cheese.
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  17. And my absolute favorite is fresh buffalo mozzarella with a tiny drizzle of extra virgin olive oil, a few grains of salt, and red chili flakes.
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  18. Store cooled, unused crackers in a zip-top plastic bag for up to a week.
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