Nut and Cheese Crackers

Ever wonder what marketers were thinking when they advertise a can of whole tomatoes as "wheat free" and "gluten free"? Well, I hope that canned tomatoes don't usually contain flour products because that would just be weird. Well, unlike traditional crackers, these don't require any flour to make. And, all the salt in the recipe is already in the cheese; so there's no added salt either. It's pretty much two main ingredients coarsely ground together (in a food prep) and maybe a salt-free spice blend added for flavor; not saying that hard cheeses or nuts aren't flavorful enough, but something mild enough to bring the entire recipe together. You know? 

Here is the recipe: 

1 c. raw pumpkin seeds 
1/2 c. asiago cheese, freshly grated 
1/2 tsp. spice blend (I used McCormick's no-salt garlic and herb) 
scant 1/8 c. water 

The directions: 

1. In a food prep large enough to accommodate 1 1/2 c., coarsely grind together pumpkin seeds, asiago cheese, and spices. It should look evenly ground but not of flour consistency. 

2. Add almost 1/8 c. water and pulse until just combined. Too much water and it won't bake properly. 

3. Preheat oven to 375 degrees F. 

4. Empty mixture onto wax or parchment paper (about 8" x 10"), preferably parchment paper since it can go into the oven. Cover with another sheet of parchment paper. Roll out until the "cracker" is at the desired thickness. 

5. I suppose at this point you could a ravioli wheel or pizza cutter to mark the edges of the crackers; but I just break apart the enormous mass (after baking) into bite-sized pieces. 

6. Bake on a baking sheet for about 5-7 minutes or until the enough water has evaporated and the edges are of a golden brown color. Enjoy. 

This particular ratio of ingredients comes to about 1,080 calories, because... 1 oz asiago cheese = 100 calories 1/4 c. raw pumpkin seeds = 170 calories Other cheeses that work well: Parmesan Romano, Parmigiano Reggiano

Prep and cook time: 15 minutes