1/2 c raw sunflower seeds (no husks)
1/2 c raw sesame seeds
1/4 t salt
1/4 t thyme
1/4 t dried powdered chili
1 t olive oil
Preheat oven to 375 F.
In a food processor, process the sunflower seeds until the consistency of
flour. Add the salt, seasonings, and sesame seeds. Pulse a few times to
combine. While spinning, add the olive oil, then start dripping in water
little by little until it forms a sticky dough.
With a greased spatula, scoop out the dough onto a baking sheet covered
with parchment paper or a silpat. Spread it as thin as possible, then cut
into desired cracker shapes. Bake for 12-15 minutes, or until golden brown.
Do not over bake; burnt sesame seeds are nasty! If you can manage to spread
them about 1/8 inch thick, they should come out nice and crispy. Do not
expect them to have as long a shelf life as regular crackers, though.