Cheddar Jalapeno Sunflower Seeds Recipe: A Grain-Free Crunch You Can Keep in Your Pantry

January is a hard month for a girl who writes about putting food in jars. While there’s still plenty of inspiration out there if you know where to look (citrus! pressure canned beans! Right now, the bulk of my cooking falls under the heading “General Sustenance.” This includes things like pots of turkey chili, black bean soup, green smoothies and hard boiled eggs. There is one little extra that I’ve been sneaking in amidst the pots of soups and stews. These grain-free crackers. Made of just sunflower seeds, shredded cheddar cheese, a pinch of salt and a bit of water, they are a very nice snack to have around when we’re feeling nibbly. Because they’re just cheese and seeds, they’re surprisingly filling and satisfying.

Step by step, here’s how you do it. Preheat the oven to 325 degrees F. Pour 1 1/2 cups of raw sunflower seeds and 1/2 teaspoon sea salt into the bowl of a food processor. Pulse until the seeds have broken down into a rough meal. Add 1 1/2 cups grated cheddar cheese (I like to use extra-sharp) and pulse three or four times, just to combine. Line a rimmed cookie sheet with parchment paper. Scrape the cracker dough onto the middle of the parchment. Using damp fingers (re-wet often), spread the dough out into a thin layer. You can lay a second sheet of parchment on top of the dough and use it to help you press the dough out. I’ll warn you right now, getting the dough spread into a fairly even layer is something of a pain.

Once the dough is spread, bake for 25-30 minutes, until the crackers are crisp and just barely browned. When they are done, remove the pan from the oven and score the dough immediately into squares or diamonds (it firms up quickly, so do this while it’s hot). When it’s cool enough to handle, break the crackers into manageable pieces. Store in an airtight jar. This is a nice recipe to keep in the back of your brain for those times when you want to make a snack that works for folks who are gluten or grain free. It’s also nice for the low-carb eaters (that’s what led us to this in the first place).

Right after graduating from college, I sold pharmaceuticals. Yes, the legal kind. I sat in a lot of doctors’ offices…waiting. And waiting. You ask…”changed your life? Really?” When you have a recipe that is locally famous, has anyone who tries it asking “what is in this dip?” and you can take it anywhere-tailgates, wedding showers, holiday parties…any occasion-I think that counts as life changing. Because there are only 5 ingredients, it takes 5 minutes to mix and people request it on repeat, I literally can make this cheese dip recipe in my sleep. I make a small commission for any purchases made using these links. Bottled garlic. I know - I’m Italian. Using a minced garlic in a jar doesn’t make sense. The original recipe actually called for it and at the time, I was young so I used it. But it does makes a subtle difference in the recipe (probably that garlic infused water it’s in). Roasted sunflower seeds. They add the perfect amount of salty crunch and nuttiness to the topping while balancing the spicy cheese and bring an unexpected twist. Bake until golden and bubbly.

For dipping ideas, my favorite way to serve this dip (other than the obvious tortilla chips) is with cubed pumpernickel or rye bread. Preheat oven to 350°. Grate the cheese into a medium sized bowl. Gently stir in the flour with a fork. To the bowl, add the next three ingredients ending with the sour cream. In my grocery store, they’re typically near the nuts, baking or popcorn section of the store. Make ahead. Pepped up cheese bake can be made the day before or the day you plan to serve it. Storing. Refrigerate until ready to serve. Freezing. I don’t recommend freezing this cheese dip.

I love hearing from you and I want to hear how it went with this recipe!

Additional product note: SKU 108020050 - Infused with the tangy kick of buttermilk, the zesty punch of garlic, and a medley of savory herbs, these seeds are a flavor explosion waiting to happen. Bite into each perfectly roasted seed and experience the creamy richness of ranch dressing like never before. With every crunchy munch, you'll find yourself reaching for more. More Specifications Learn More SKU108020050 Home & Patio TypeSnack/Food UPC850047865984 Fulfillment LocationOnline, Pickup at Store Manufacturer Number016-86598 BrandsSmackin' Seeds

Как готовить закуску для разных случаев

Используйте общие принципы: маленькие порции, яркий вкус и текстура, которая держит внимание. Подавайте с разными хлебцами и крекерами, чтобы гости могли выбрать. Вкус можно варьировать за счёт varying amounts of jalapeno and cheddar, balancing heat with nuttiness of sunflower seeds. Благодаря всего нескольким ингредиентам, это блюдо легко адаптировать под разные диетические потребности без потери характерного вкуса.

Таблица: основные параметры рецепта

Эта статья использует базовую идею рецепта из черновика, дополненную описанием методов и вариаций, чтобы читатель получил понятную и практическую инструкцию. Показать можно варианты подачи и хранения, чтобы блюдо оставалось свежим и вкусным.

tags: #cheddar #jalapeno #sunflower #seeds