At Golestan, we enjoy them with cream cheese as an afternoon or anytime snack.
This recipe was already being used by Golestan chefs before I came, but I think I have tweaked it in a few ways to make them even more crisp and delicious.
If you’re feeling creative or just simply don’t have all that Parmesan on hand, you can use another kind of hard cheese such as Asiago or even a mixture of Cheddar and Parmesan. I have swapped the cheeses in a few different combinations, and they turn out lovely each time.
12 oz Parmesan cheese, grated
1/2 cup buckwheat flour
2 T brown rice flour
1 1/2 cup pumpkin seeds
1 1/2 cup hulled sunflower seeds
1/2 cup chia seeds
1/2 cup ground flax seeds
1 t salt
1 t baking soda
- Preheat oven to 275 degrees F.
- In a large bowl, mix all ingredients by hand.
- Transfer mixture to a food processor fitted with a blade, and plus until mixture resembles coarse sand.
- Slowly add about 1/2 cup of room temperature water, until the mixture forms a paste at the bottom of the processor and still sandy on top.
- Dump contents of processor into a large bowl and kneed with your hands to make it uniform. You want the dough to come together into a ball without being too wet or sticky. If it’s too wet, add a little rice flour, and if it’s too dry, add a little water.
- Divide dough into two balls.
- Sandwich the dough between two pieces of parchment paper and roll flat with a rolling pin until it’s about 1/4 inch thick. Don’t worry about the edges being craggy and ugly – they taste the same and it’s just too fussy to make all the edges perfect (believe me, I’ve tried).
- Use a pizza cutter to score dough into desired cracker sizes, but do not separate.
- Bake in preheated oven for about 20-25 min, until cracker sheet feels hard and makes a crisp, hollow noise when tapped in the middle.
- Cool slightly before breaking at scoring marks into individual crackers.