Reading the free cookbook I got from Mark’s Daily Apple, the recipe for sunflower and sesame seed crackers caught my eye. I also found the link to the original version which includes two more steps, soaking the seeds and leaving to cool in the oven. I didn’t do either of those steps, but I intend to next time. Having read or heard somewhere that sesame seeds need to be crushed in order for humans to digest them, I ground them instead of leaving them whole. Adding chia seeds because I thought they would boost the protein and look kinda cool, was another deviation. Unfortunately,I also put too much salt in mine, I spaced out and put in an entire tablespoon of salt! in the batter. Don’t do it, you are supposed to sprinkle salt on top of the crackers before baking, not into the mix. I tasted the dough, and decided since I had already put in too much salt to go whole hog. I used to really like honey-mustard pretzels so a tablespoon of honey and one of prepared French’s mustard got tossed in too. They are still saltier than I would like, but otherwise not so bad. I think I may have made my version thinner than the original, but it’s hard to judge from the photos. The directions said roll out as thin as you can. I can roll out a pretty thin dough, I’ve had plenty of practice when making pooris or chapatis. Using the teflon baking sheet, I think I rolled the thinnest possible cracker. I also made shrimp pate. Shrimp are an amazing food, hardly any calories per shrimp. Coconut shrimp is one of our favorites,deep frying them and covering them with coconut raises the count a bit. This pate is fairly low calorie even including the two tablespoons of butter I used. I have lost 1 1/2 pounds since starting this new way of eating. Husband hasn’t lost any, but he deviates more than I do. He also has a tendency to drop weight all at once, he goes along with no weight loss and then boom, he weighs five pounds less, or at least that is the way it always seems to me!