[Sherri]

1 1/2 cups raw , shelled sunflower seeds/ 1 1/2 cups grated cheddar cheese/ 1/2 tsp. salt, plus additional for sprinkling/ 1/4 cup water/ 1.) Preheat oven to 325 Degrees F. 2.) In a food processor with the s blade attached, grind the sunflower seeds to a fine meal./ 3.) Add cheedar and salt, and pulse the processor six to eight times to blend. Add the water, and pulse until dough ball forms. 4.) Cover your cookie sheet with a piece of baking parchment. Turn the dough out onto the parchment, tear off another sheet of the parchment, and put it on top of the dough. 5.) Through the top sheet of the parchment, use your hands to press the dough into as thin and even a sheet as you can. Take the time to get the dough quite thin--the thinner, the better, so long as there are no holes in the dough. Peel off the top layer of parchment. Sprinkle a little salt over the surface and gently press it into place. Use a thin, sharp, straight-bladed knife or a pizza cutter to score the dough into squares or diamonds. 6.) Bake for about 30 minutes. Peel off the parchment, break along the scored lines, and let the crackers cool. Store them in a container with a tight lid. YIELDS; About six dozen crackers, each with 1 gram of carbohydrates and 0.5 gram of fiber, for a total of 0.5 gram of usable carbs and 1 gram of protein. 21 milligrams of calcium!