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Ebonie Garnica

Full GAPS Bell Pepper and Sunflower Seed Crackers

Thin, savory Full GAPS crackers made with sprouted sunflower seeds, roasted bell peppers, Italian herbs, mineral salt, and Pecorino Romano. Spread evenly, dry gently, and cool before breaking.
Print Recipe
Prep Time 25 minutes
Cook Time 10 hours
Total Time 10 hours 25 minutes
Servings: 1 large baking sheet
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups sunflower seed kernels measure after overnight soaking and sprouting until small shoots appear, about 2 to 4 days
  • 2 whole red, orange, or yellow bell peppers roasted, peeled, and seeded; all the flesh from two whole peppers
  • 1/2 teaspoon dried Italian seasoning a blend containing only dried herbs
  • 1/2 teaspoon mineral salt
  • 1 cup Pecorino Romano grated from an additive-free block

Equipment

  • Clean glass sprouting jar
  • Large uncoated stainless-steel baking sheet for broiling peppers and drying cracker sheet
  • Deep glass or stainless-steel bowl with fitted plate or lid
  • Food processor with chopping blade I use the Precision Processor Bowl attachment for my Ninja BN801, not its blender pitcher.
  • Unbleached parchment and offset spatula
  • Stainless-steel tongs

Method
 

  1. Start with the prepared sunflower seeds and two roasted, peeled, seeded peppers. Preheat the oven to 170°F and place a rack in the middle position.
  2. Put the 1 1/2 cups prepared sunflower kernels into the food processor. Process until finely ground, stopping to scrape the bowl as needed.
  3. Add the roasted peppers, Italian seasoning, mineral salt, and Pecorino Romano. Process until smooth and evenly combined.
  4. Line a large stainless-steel baking sheet with parchment paper. Spoon the mixture onto it and use an offset spatula to spread an even layer about 1/8 inch thick.
  5. Dry on the middle oven rack for about 7 to 10 hours, until the whole sheet is crisp. Check the center as well as the edges; humidity affects how long it takes.
  6. Cool completely to room temperature.
  7. Break into large crackers and store in an airtight container.

Notes

Seed preparation comes first: soak overnight, then sprout in a glass jar, rinsing once or twice daily, until small shoots appear in about 2 to 4 days. Measure 1 1/2 cups of the prepared kernels for this batch.
Use all the peeled, seeded flesh from two whole peppers. The roasted bell pepper component recipe explains their separate preparation.
The card shows 25 minutes prep, 10 hours drying, and 10 hours 25 minutes total, the upper end of the usual oven estimate. Drying ranges from about 7 to 10 hours at 170°F. Seed preparation and final cooling take additional time. Check for a crisp center.
A double batch needs two sheets at the same 1/8-inch thickness. Dry in batches on the middle rack. Cool completely before breaking and packing; store airtight for up to two weeks.
The recipe author also allows a food dehydrator and suggests about 12 hours, depending on the machine and crispness. The main method here is the oven.
Full GAPS after sunflower seeds and cheese have been introduced. This whole sprouted-seed recipe is different from Intro Stage 4 bread made with fermented nut or seed flour.

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