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
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
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.
Gluten and grain free
Substitute the spelt with buckwheat flour.
Substitute for LSA (but now not nut free)
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.
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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