Nutritional Info

Nutrition Facts

Serving Size 1 (14g)

Calories 82
Calories from Fat 58 (71%)
Amount Per Serving %DIV
Total Fat 6.5g 10%
Saturated Fat 1g 5%
Monounsaturated Fat 2.7g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 1.2mg 0%
Sodium 21mg 1%
Potassium 53mg 1%
Total Carbohydrate 4.9g 2%
Dietary Fiber 0.1g 1%
Sugars 0.2g
Protein 1g 2%

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Recipe Description
These taste a bit like Wheat Thins, and are wonderful with dips, or just by themselves!
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1 Cup(c)  sunflower seeds
1/2 Cup(c)  wheat germ
1/4 Cup(c)  wheat bran
1/4 Cup(c)  oat bran
1/2 Teaspoon(t)  salt
4 Tablespoon(T)  canola oil
1/4 Cup(c)  water
1 Tablespoon(T)  splenda


In your food processor, using the S-blade, grind the sunflower seeds until they're a fine meal.  Add the wheat germ, wheat bran, oat bran, salt, and Splenda, and pulse to mix.  Pour in the oil, and pulse to mix.  Finally, add the water, and pulse to make an evenly blended dough.  Cover a cookie sheet with baking parchment.  Turn the dough out onto the parchment.  Cover with another sheet of parchment or another pan liner.  Using a knife with a thin, straight, sharp blade, score the dough into squares or diamonds.  I make mine about the size of Wheat Thins.  Bake for about 30 minutes, or until evenly golden.  Rescore to help separate the crackers without breaking them.  Store in a tightly lidded container.

Additional notes

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