Sunflower Soda Crackers

In a food processor, mix white rice flour, milo flour, sunflower seeds, salt and baking powder until sunflower seeds are finely chopped.

Cut butter into several pieces and add to the dry mixture. Add cottage cheese. Process until combined, but do not over-process. The small bits of butter and cottage cheese create flaky layers during baking.

Divide dough into fourths.  Roll each fourth into a log about 3/4-inch in diameter.

Roll dough out into a log shape. Refrigerate for 30 minutes.

Using slightly dampened hands, shape to make flat rounds.

Slice off rounds about 3/8-inch thick. Place rounds on cookie sheets. Prick tops with a fork. Top with some salt or other seasoning.

Bake at 325 degrees for 15 to 20 minutes until lightly browned on the edges.

After all the crackers are baked, turn off the oven. Return cookie sheets to oven to let crackers dry out slowly for 30 minutes or so.

Cool. Store in a tightly-sealed container or freeze.