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.
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.
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Cheese and seed crackers
- 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 -juice
- 1 clove garlic
- 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.
- Preheat the oven to 170℃/340°F 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!)
- You can freeze these either uncooked and cut and bake as needed or once baked in snap lock bags or airtight containers.
Gluten and grain-freeSubstitute the spelt flour with buckwheat flour.
Garlic-freeOmit the garlic.
Sesame-freeOmit the sesame seeds (just replace with a tolerated seed)
No grinderSubstitute for LSA (but now not nut free)
TipI 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.