I need some type of cracker to spread the liver pate on, so this seemed like a perfect solution. Grain and gluten free, made only from sesame seeds and sunflower seeds. Sorry grandpa!
1 cup each of sunflower and sesame seeds
A little bit of water – about 1/4 cup
I soaked the seeds overnight in salt water to reduce the phytic acid and enzyme inhibitors.
In a food processor, create a sort of flour from the sunflower seeds. It will take about 2-3 minutes for the seeds to break down and turn into a more flour-like consistency, although it will be thicker and heavier than regular flour.
Add the sesame seeds and pulse a few times and then slowly add water, stirring or pulsing until a thick paste forms that can be rolled out.
Between two greased pieces of parchment paper, roll out the paste as thinly as you can. Remove the upper piece of parchment.
Lightly score the batter into squares with a sharp knife, and sprinkle with salt and pepper/herbs if you’d like.
Bake at 350 degrees until golden and crisp, about 20 minutes, Allow to cool thoroughly before gently breaking into squares as scored.
Review: These turned out great! I served them with the liver pate for dinner tonight and Sarah ate them up. Next time I need to use more than one pan so I can roll the dough out a little thinner.