A good weekend leaves you rested.

A great weekend leaves you completely flat out exhausted with a big giant grin of satisfaction.

Right at this second, I am so tired I can barely keep my eyes open.

It was a GREAT weekend.

Karaoke. Bowling. Good Beer. Burritos. Burgers. Live music. Good Beer.  The boyfriend visited. I finished my third year of medical school.

I kind of feel like a rock star right now.

These crackers are rock star fuel.

I had them at Pazo restaurant in Baltimore. Super classy and the food is out of this world.

The folks at Pazo were kind enough to post the recipe for their signature sunflower tuile. A slightly sweet buttery cracker heavily studded with salty sunflower seeds.

The recipe is deceptively simple, but getting the crackers evenly crispy turned out to be quite difficult with my cheap old apartment oven. If you have a big fancy oven I am jealous of you. If not I’ve left tips below on how to work around this.

Sunflower Crackers (adapted from Pazo Restaurant) – makes one sheet (I recommend making 2 batches!)


2 egg whites (1/4 cup)
1/4 cup sugar
1/4 cup cake flower (or all purpose)
1/4 cup butter, melted (margarine works, but butter comes out lighter and more flavorful)
1 pinch salt
3 cups sunflower seeds (I only used about 1.5 cups), shelled and shaken gently in a colander to remove the finely ground sunflower seed dust that often accompanies the whole seeds at the bottom of the bag.

Whisk together sugar, flower, and salt. Add egg whites all at once continuing to whisk.  Add melted butter in one stream. Continue whisking until mixture is completely smooth.

Refrigerate for at least 1 hour (I recommend 2-3).

Preheat oven to 375 (or 325 for crappy oven owners)

Spread the batter in a thin layer as evenly as you can on a silicone mat such as Silpat. Alternatively you can use parchment paper (the bottom of the crackers will just be less smooth).

Pro-tip for crappy oven owners: Use a GOOD cookie sheet, preferably the kind with the layer of air underneath to make sure the heat is spread evenly.

Sprinkle sunflower seeds on top. Bake at 375 for 20 minutes (or ~35 minutes at 325), until the crackers are golden brown all over, but before they are burned on the edges. This part is a delicate balance, the middle will almost definitely be lighter than the outer edges, but it works out in the end.

Immediately after removing crackers from the oven, score them with a spatula or other soft tool that won’t damage your silicone mat. Let cool until hard and then crack apart.

Pro-Tip: The crackers won’t be entirely hard at this point. After you’re done baking, turn off the oven, place the crackers back on a cookie sheet and leave them in the still-warm oven with the door cracked and the heat off for~1 hour.  After this they will be super crunchy.

Enjoy with your coffee in the morning, as an afternoon snack, or even crumbled up in your morning cereal.