+ Well Nourished | Healthy Cheese Cracker Recipe

Cheese and seed crackers

This healthy cheese cracker recipe is  a really delicious,  savoury addition to any nourishing lunch box.  It’s impossible to buy a savoury cracker with this much nourishment and protein – add a few carrot sticks or other raw veggies and you have a perfectly delicious and nutritious morning or afternoon tea.

So what’s so good about them (apart from the taste)?  The ground seeds pack in protein, loads of zinc, minerals, and good fats.  These are so much more nutritious than any packet cracker.  Instead of just filling a void with crackers that have little more than empty calories, why not make every mouthful count with these beauties.  Children love the cheesy crunch, and being nut free, it makes them a perfect inclusion in the school lunch box.  They are also so simple to make.

Warning – these are dangerously moreish!  I dare you to stop at one.

Makes 20-25 crackers

Ingredients

100gram cheddar cheese
30gram parmesan cheese
70gram chilled butter cubed
120gram (1 cup) of mixed seeds, ground (I use 30gram each – sunflower, sesame, pumpkin and flax seeds).  See tip below.
60gram (½ cup) wholemeal spelt flour
Juice of half a lemon
1 clove of garlic

Optional extras
1 level teaspoon dulse flakes
½ teaspoon ground cayenne pepper or paprika. The cayenne really doesn’t contribute any heat in this cracker, though is great for the circulation and digestion, so give it  a try.
Method

  1. Preheat the oven to 170 degrees celsius and line a large biscuit tray with baking paper.
  2. Grind the seeds in a food processor.
  3. Grate the cheeses either by hand or in your food processor and crush the garlic.
  4. Add all of the ingredients into the processor and mix at a high speed until well combined forming a sticky but firm batter.
  5. Place the mixture onto a sheet of baking paper and roll into a sausage shape approximately 5cm in diameter (about as wide as a regular rice cracker). Place in the fridge for 30 minutes or more, unwrap and then cut into 5mm discs.  Place on the lined baking tray.
  6. Bake for 15 minutes or until they begin to brown. Take care not to overcook as they can become a bit bitter.
  7. Cool on the tray (they will harden as they cool) then put in an airtight container for up to a week (if they last that long!)

Variations
Gluten and grain free
Substitute the spelt with buckwheat flour.

No grinder
Substitute for LSA (but now not nut free)

Tip
I grind up quantities of seeds and store them in an airtight container in the fridge.  I use them in lots of baking and even just over breakfast so I like to pre-prepare them.

Store…
You can freeze these either uncooked and cut and bake as needed or once baked in snap lock bags or airtight containers.

PS – Concerned about eating cheese?  Here is a link to explain why ‘real’ cheese (as opposed to the plastic kind), is not a bad food.

So you may have guessed that these are a personal favourite.  Let me know what you think?

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  • For Thermomix readers. Throw in the cheese and garlic, grate for a few seconds speed 5. Set aside. Add the seeds, grind for a few seconds, speed 8. Add it all back in and whizz it again on speed 5 until it’s all combined (about 30 seconds).
    G x

  • Lucy

    YUM! Will definitely be making these… !

  • Kylie

    Yey for the thermie conversion , quicker and easier for me thanks x

  • nat

    I bet these would be awesome with caraway seed too. I’m going to make them!

  • Rosanne O’Brien

    Just made these, they are delicious x

    • Glad you enjoyed them. They are a personal favourite. G x

  • Natalie

    Yum yum yum. Thank you. They are delicious!!!

    • I love these too, very moorish and great to have a savoury snack option too. G x

  • Lynsay

    Love a good lunchbox filler. Thanks so much for this one, will make this weekend.

  • Sarah Roth

    Made these this weekend and boy do they taste gooooooood!!

    Thank you for the recipe!

    Ps need more similar recipes 😉

    • I love these too and they never last long. I’ve been working on some really delicious savoury cookies lately. Please you enjoyed them, G x

  • Frances

    Hi, I had a baking day and these have turned our pretty good for a first time. I’m new to cookies, so I’m sure my next few batches will be even better! Cheers

    • You have been busy at it. I often bake batches also and stock up the freezer (if they’re not eaten off before they make it). G x

  • Kez

    I had half a block of Mersey Valley vintage cheddar left over after a BBQ so I thought I’d have a go at making these.OMG, they are my new favourite food…just so cheesy & delicious!! I don’t have a Thermie, so used LSA variation and also added the dulse flakes & paprika. You were right though, I couldn’t have just one…I had about six as soon as they were cool enough to eat. Also froze some and have found that they are good enough to eat straight out of the freezer too. Thanks for this great recipe, I’m a real savoury nut so any more recipes along these lines would go down a treat!!!

    • These are my favourite too, really glad you enjoyed them. I did the nut free version for the sake of school lunch boxes but understand it is tricky without a good processor. Thanks for the feed back, G x

  • Gal

    Hi, do you soak and dehydrate your seeds first? It seems like such a process to go through but lots of people are talking about how important it is…

    • I try to activate nuts, seeds and grains, but like most people in a busy world- it doesn’t always happen. The process does help to extend the nutrient profile of the nut/seed/grain so it is beneficial. Though if it becomes a barrier to eating well, then don’t put this pressure on yourself. Eating a cookie made with an un-soaked seed is better for your health than reaching for any processed cracker G x

  • Rebecca

    Hi, I’m unable to eat any dairy so could you please recommend a suitable substitute for the cheese? Thanks in advance!

    • Hi Rebecca, I’m going out on a limb here and haven’t tried this myself. I would use 130 gram of cashews soaked and then processed to a thick paste. I’d sub the butter for ghee. I’d also use a tablespoon of nutritional yeast and a good pinch of sea salt for flavour. I will try it at some point and let you know if any other changes. G x

  • Judy

    Hi. I know nothing of website design, etc – but I was wondering if there is a way to make the recipes be formatted into a ‘printable’ form. If you go to print the recipes (currently) – the whole relevant blog comes up , and the recipe is spread over many pages. It would be great if you could click on a ‘print recipe’ and just the recipe wld come up. We have somewhat limited online access, esp near the kitchen, so at times, a printed recipe is the best way to go. Maybe the function is already there? And I’m not doing whatever it is I need to do correctly to print? I’m really enjoying the recipes and am keen to try some more – it’s just a little thing to try make easier (and my brain is definitely not good enough to memorise!!)

  • Hi Judy – chances are you know more about web design than I do. I’d love to install this function, it’s just that I will have to pay someone to do it and at this point I am unable to spend any more money on the site. It is on my list of things to do at some point though. Maybe a way around printing is to take screen shots of recipes which I file in a recipe folder on my computer or iPad. Thanks for your feedback though and hopefully soon can have this sorted. G x

    • Judy

      Yes no problem at all, Georgia. Was just a thought – totally understand the dilemmas involved. Brilliant idea re the screen shots! Great solution.

  • Hi Judy – chances are you know more about web design than I do. I’d love to install this function, it’s just that I will have to pay someone to do it and at this point I am unable to spend any more money on the site. It is on my list of things to do at some point though. Maybe a way around printing is to take screen shots of recipes which I file in a recipe folder on my computer or iPad. Thanks for your feedback though and hopefully soon can have this sorted. G x

  • Megan

    I didnt have any spelt flour so I just made these with 30g brown rice and 30g millet instead. They turned out delicious! A good gluten free alternative too (especially if you don’t like buckwheat).

    • Yep, they are very versatile Megan. I love millet too, lovely variation and thanks for sharing,G x

  • Jo

    Hi Can I just use normal wholemeal flour or do I have to use Spelt for them to turn out? or what other flours can be used? just wanting to make them today & the health food shop is closed.

    • Hi Jo, the wholemeal with be just fine. They are very versatile, I’ve made them with a range of flours, enjoy. G x

  • Little Feather Wolf

    Sooooo good 🙂

    • Yep, I have to freeze immediately lest I eat them all at once!! G x

  • Nicole

    Yummy, so very yummy. Have just made these and my 8 and 11 year olds love them as much as I do. They will be great for their lunch boxes and for out and about snacks. Thank you so much Georgia 🙂

    • You’re welcome Nicole – I love these too, so moorish G x

  • Rozzy

    Just made these lovely crackers, everyone just kept eating one after another, such a lovely flavour, have to make some more now. Thanks for the recipe.

    • Yes they are very dangerous! I try to get them in the freezer asap to stop myself (though i have been know to eat them frozen too – lol) G x

  • Anne

    Judy, perhaps you could cut and paste the recipe section to a word doc and print from there.

  • Nic

    We are grain free and my daughter is allergic to buckwheat – would coconut flour with an egg work to keep the dough together ?? Need it to be nut free for my sons school lunchbox 🙂

    • Nic, I’d be inclined to sub with quinoa or millet flour if that suits G x

      • Nic

        Will give it a go thanks 🙂

    • Nic Warner

      Coconut flour would require a LOT more liquid! 🙂

  • Nic Warner

    Georgia…how do you get the slices thin enough so they go crisp, but not bitter??? I made these yesterday….5mm thickness, and they are bitter…had to bin them!

    • I cut them to 5mm straight from the fridge with a very sharp knife, I think you may have overcooked them (or maybe your oven was too hot)? G x

  • Gaby

    Soo delicious! Mine cooked gtrat but didn’t spread so stayed about the size of a 2 cent coin? Guys my sausage was too thin? X

    • Ha ha. Big or small they still taste great. Glad you enjoyed them Gaby, G x

  • Katie J

    Oh my goodness these are soooo morish!

    • Aren’t they – I know I have NO restraint with them that’s for sure. G x

  • Janet Baker

    These crackers are amazing! I made them with buckwheat flour and they turned out really well – though they didn’t look quite as professional as Georgia’s! The hint of cayenne pepper was perfect and these light crackers are so cheesy and delicious – it is hard to stop at one!! I am looking forward to making these for my young grandchildren – they are going to love them. Thanks for the great recipes that you share, Georgia.

    • Thrilled you like them Janet – I always use buckwheat flour too. You’re very welcome G x

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