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.
Health benefits
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.
This recipe is one of many savoury cracker recipes in my best selling ebook ‘The Well Nourished Lunchbox‘. Click HERE to read the rave reviews and find out more.
Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.
Cheese and Seed Crackers
Ingredients
- 100 g cheddar cheese
- 30 g parmesan cheese
- 70 g butter -chilled and cubed
- 120 g mixed seeds (1 cup) ground (I use 30g each – sunflower, sesame, pumpkin and flax seeds). See tip below.
- 60 g wholemeal spelt flour (½ cup)
- ½ lemon/s -juice
- 1 clove/s garlic
Optional extras
- ½ tsp cayenne pepper -this doesn’t contribute any heat in this cracker though is great for the circulation and digestion, so give it a try.
Method
- Preheat the oven to 170℃/340°F (fan-forced) and line a large biscuit tray with baking paper.
- Grind the seeds in a food processor. Thermomix 10-15 seconds, speed 8 (make sure you don't over grind them or they will release oils).
- Grate the cheeses either by hand or in your food processor and crush the garlic. Thermomix 10 seconds, speed 5.
- Add all of the ingredients into the processor and mix at a high speed until well combined forming a sticky but firm batter. Thermomix 30 seconds, speed 6.
- 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.
- Bake for 15 minutes or until they begin to brown. Take care not to overcook as they can become a bit bitter.
- 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!)
Store
- You can freeze these either uncooked and cut and bake as needed or once baked in snap lock bags or airtight containers.
Variations
Gluten and grain-free
Substitute the spelt flour with buckwheat flour.Garlic-free
Omit the garlic.Sesame-free
Omit the sesame seeds (just replace with a tolerated seed)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.So you may have guessed that these are a personal favourite. Let me know what you think? Post a comment or rate this recipe below.
Georgia Harding says
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 says
YUM! Will definitely be making these… !
Georgia Harding says
You won’t be disappointed! G x
Kylie says
Yey for the thermie conversion , quicker and easier for me thanks x
nat says
I bet these would be awesome with caraway seed too. I’m going to make them!
Georgia Harding says
Yes they would. Let me know how you go. G x
Rosanne O'Brien says
Just made these, they are delicious x
Georgia Harding says
Glad you enjoyed them. They are a personal favourite. G x
Natalie says
Yum yum yum. Thank you. They are delicious!!!
Georgia Harding says
I love these too, very moorish and great to have a savoury snack option too. G x
Lynsay says
Love a good lunchbox filler. Thanks so much for this one, will make this weekend.
Georgia Harding says
Hope you like them as much as we do, G x
Sarah Roth says
Made these this weekend and boy do they taste gooooooood!!
Thank you for the recipe!
Ps need more similar recipes 😉
Georgia Harding says
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 says
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
Georgia Harding says
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 says
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!!!
Georgia Harding says
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 says
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…
Georgia Harding says
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 says
Hi, I’m unable to eat any dairy so could you please recommend a suitable substitute for the cheese? Thanks in advance!
Georgia Harding says
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 says
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!!)
Georgia Harding says
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 says
Yes no problem at all, Georgia. Was just a thought – totally understand the dilemmas involved. Brilliant idea re the screen shots! Great solution.
Georgia Harding says
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 says
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).
Georgia Harding says
Yep, they are very versatile Megan. I love millet too, lovely variation and thanks for sharing,G x
Jo says
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.
Georgia Harding says
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 says
Sooooo good 🙂
Georgia Harding says
Yep, I have to freeze immediately lest I eat them all at once!! G x
Nicole says
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 🙂
Georgia Harding says
You’re welcome Nicole – I love these too, so moorish G x
Rozzy says
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.
Georgia Harding says
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 says
Judy, perhaps you could cut and paste the recipe section to a word doc and print from there.
Nic says
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 🙂
Georgia Harding says
Nic, I’d be inclined to sub with quinoa or millet flour if that suits G x
Nic says
Will give it a go thanks 🙂
Nic Warner says
Coconut flour would require a LOT more liquid! 🙂
Nic Warner says
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!
Georgia Harding says
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 says
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
Georgia Harding says
Ha ha. Big or small they still taste great. Glad you enjoyed them Gaby, G x
Katie J says
Oh my goodness these are soooo morish!
Georgia Harding says
Aren’t they – I know I have NO restraint with them that’s for sure. G x
Janet Baker says
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.
Georgia Harding says
Thrilled you like them Janet – I always use buckwheat flour too. You’re very welcome G x
Nicole K says
Thank you for a delicious recipe! Two thumbs up from my husband and daughter. Cheesy and crunchy was the verdict. Next challenge – to make a gluten free batch for me.
Georgia Harding says
That’s awesome Nicole, so pleased they all like it. I make them GF all the time by subbing for the same quantity of buckwheat flour. If you have a Thermomix, I mill whole kernels of buckwheat with the seeds to save time. G x
Aneta says
So addictive !!!
Georgia Harding says
Aren’t they – one of personal faves that’s for sure. Thanks of your comment Aneta G x
Susie says
These are really delicious and so convenient to freeze an uncooked “roll” for when you need a cheesy, biscuit “fix”. I just love them!
Georgia Harding says
So glad you love them too Susie – they are also one of my personal favourites and I do was you do, freeze and bake when required (which is often!!) Thanks for your feedback and for rating the recipe G x
Cassie says
Can you taste the lemon in them?
Can you do it without the lemon if you like?
Sarah says
Love this recipe!
My 6 year old son has a number of intolerances though and follows a moderate RPHA elimination diet. So you have any suggestions to substitute for the seeds you have there? Quinoa and poppy seeds for example or could ground cashews work?
Most of your recipes we can tweak so he doesn’t miss out ?
Georgia Harding says
Hi Sarah, so glad you love it too.
I’d go with cashews – if they seem too oily once ground, just reduce the butter a little. I think they’d be delicious with cashews and I’d love to hear how they work out. Enjoy G x
Erin says
Hi Georgia
I just made these crackers and they are really tasty! Unfortunately mine are really crumbly. I’m wondering if you have any ideas why this might have happened? I couldn’t roll it into a sausage without it breaking and then when I cut it after refrigeration it kept crumbling.
I love your ebook and so enjoy feeling as though I’m making my kids really nourishing food. Thank you!
Georgia Harding says
Hi Erin. Very strange, I’ve never had this problem (or had this feedback before), are you sure the butter/ seed ratio was right? No ingredients left out by accident? Sorry, I’ve made this 100’s of times and found it very forgiving so don’t know what to suggest other than to try it again. G x
Bree says
How would you grind the seeds up without a thermomix… a blender?
Georgia Harding says
Hi Bree, you can use a regular food processor, strong blender, coffee grinder or mortal and pestle. If nut-free is not important, you can make these with nut-meal. Enjoy, Georgia x
Lucy says
I’ve just made these crackers, the veggie seed crackers and your chocolate brownies and they were all delicious! Thank you so much, Lucy x
Georgia Harding says
So glad you enjoyed them all Lucy, cheers G x
Zoe says
These seed crackers were excellent! I brain-spaced and used self-raising flour instead (and 20g ground rolled oats as I was just using white flour) and they still came out great! Kids loved them too. Really easy to put together. These will be my savoury cracker go-to now. Thanks!
Georgia Harding says
I somehow missed your comment Zoe, sorry. So glad you loved them too and that your little adjustment worked well ? G x
KATIE says
Georgia, I haven’t made these for awhile and have forgotten just how good they are! I added some chopped up rosemary to the mix (as my kids like it sprinkled on cheese on toast), and it’s really good with the rosemary too!!
Georgia Harding says
Oh yum, I have done the same before too. I think rosemary and cheese are a match made in heaven, thanks for the reminder ??
Desiree Mou says
We love these crackers! We make them as posted but I’m wondering if you ever use a flour like sorghum for a recipe like this? I’m trying to find ways to use flours other than spelt as my husband gets hives when he eats wheat, spelt, etc. Thank you!
Georgia Harding says
So glad you love them Desiree – they are super versatile, you can sub any flour at all. I very often add buckwheat groats to the seeds and grind them to a flour and this is a great spelt free option G x
Desiree Mou says
Oh this is excellent. Buckwheat goes over well in our house. And I will try the sorghum too then. Just have a spelt batch (for my son and I) in the oven right now. Thank you!
Tanja says
Love this recipe but I definitely did something wrong.. they aren’t salty enough (i didn’t add salt and i used unsalted butter! – could be why) and they break apart. Maybe i should have cooked them for longer… did 15 minutes. Any troubleshooting tips? 🙂
Well Nourished Team says
Hi Tanja
Thanks for your feedback, with the saltiness I do try and use a mature aged cheddar or salty Parmesan type cheese (the crackers will be as salty as the type of cheese you use) so you can experiment with that. They do have a shortbread consistency and won’t be like a store bought cracker. If you do overcook them the cracker can become a little bitter from the cheese. 🙂