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Ham Cheese Puffs

| Savoury Snacks, Holidays & Entertaining, Members only

These Ham Cheese Puffs are perfect for using up leftover Christmas ham, transforming it into a crowd-pleasing New Year’s Eve appetiser. They’re quick to whip up with puff pastry and a few simple ingredients, making them ideal for holiday entertaining, brunch or even school lunchboxes. This is a flavour combination that tastes SO good! Health…

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Cranberry Camembert Wreath

| Vegetarian, Savoury Snacks, Holidays & Entertaining, Members only

This easy to make Cranberry Camembert Wreath is a very festive, indulgent Christmas nibbles. Not only does it look the part, it’s all kinds of deliciousness. The sweet cranberry is complimented by the creamy melted camembert and the basil gives a fresh herby taste of summer. Crispy puff pastry encompasses it all, making each mouthful…

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Tray Bake Cauliflower Cheese

| Members only, Side dishes

This Tray Bake Cauliflower Cheese makes having your favourite side every week very possible. It’s super quick and easy to make and you’ll have only one tray to wash up after. Plus, who doesn’t love the crispy, cheesy baked bits? Tip – leave it to rest for a few minutes before removing the cauliflower from…

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Potted Cheese

| Savoury Snacks, Dips, Members only

This Potted Cheese recipe is a good one to remember when you have a few odd bits and pieces left over from a cheese board. Cheese is pricey, so never throw those random bits out again…instead turn them into something simply spectacular. Type of cheese I think the best potted cheese flavour and consistency comes…

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Cauliflower Cheese

| Members only, Side dishes

This delicious roasted Cauliflower Cheese is a great way to eat this super versatile vegetable. This time, it is not being converted into cauli rice or hidden in an icecream, instead the whole head is steamed then topped with a delicious cheese sauce and roasted until golden. It is the ultimate comfort food to accompany…

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Rainbow Cheese Crisps

| Savoury Snacks

I’m a sucker for good quality cheese, so it’s no surprise these rainbow cheese crisps are one of my favourite snacks to make. Like so many whole foods, I believe cheese has been let down by the food processing industry, which has traded the natural ageing process (so important for digestion and health) for speed and convenience – and that’s when problems arise.

One of my favourite things about cheese is the crispy bits that appear when it oozes out of a toastie or forms that golden layer on top of lasagne or my Vegetarian Shepherd’s Pie. My kids love them too, which usually leads to arguments over who gets the crunchy bits. That’s what inspired me to create these rainbow cheese crisps – a simple savoury snack that captures everything we love about crispy cheese, with the added goodness of colourful vegetables for a nutritious twist.

Health benefits

Not only are these cheese crisps high in protein from the parmesan, but they also pack a nutrient punch from the grated carrot and zucchini. The chia or sesame seeds add a little boost of omega-3s and fibre, making this snack both delicious and nutritious.

I’ve made these with Parmigiano-Reggiano – real parmesan cheese which I’ve discovered over the years that many lactose sensitive people find much to digest than other cheeses. As a general rule, the longer a cheese is aged, the more time bacteria have to break down sugars, resulting in lower overall lactose content. For those with sensitive stomachs, heavily aged cheeses like Manchego and Parmigiano-Reggiano, which are generally aged for at least 18 months, are often well tolerated. Plus, I find a little really satisfies and my whole family just loves the flavour.

As much as I like Parmesan, I also like to inject a little more goodness into the mix, so these crunchy, crispy, cheese bites were born.

This rainbow cheese crisp is a fun and colourful snack, perfect for when you want something crunchy but wholesome. They’re super easy to make with just a few simple ingredients like parmesan cheese and grated veggies. Plus, they’re great for sneaking in extra veggies for the kids while still delivering that cheesy flavour everyone loves.

Ingredients

You’ll need grated parmesan, some carrot and zucchini, and a sprinkle of chia or sesame seeds. That’s it! These simple ingredients come together to create a crispy, cheesy snack that’s loaded with flavour and texture.

How to make rainbow cheese crisps

Start by grating your cheese and vegetables, then squeeze out the extra moisture from the veggies. Mix everything together, shape into thin layers on a baking tray (baking sheet) lined with baking paper (parchment paper), and sprinkle with seeds. Grill for 5-7 minutes until golden and bubbly. Let them cool completely—they’ll crisp up as they cool, and you can even pop them in the freezer to speed up the process.

Serving suggestions and how to store

Serve these gluten-free cheese crisps as a snack on their own, or pair them with dips like guacamole or hummus for a tasty treat. Store in an airtight container in the fridge or freezer for up to a couple of days—just give them a quick freeze if they soften to restore the crunch.

Vary rainbow cheese crisp to suit your dietary needs

If you want to mix it up, try using different vegetables like grated beetroot. You can also switch up the seeds—flax seeds or poppy seeds work just as well. Just make sure the mixture is thin enough so the crisps turn out perfectly crunchy.

For more delicious, easy to make healthy savoury snack recipes, click HERE.

Rainbow cheese crisps - With just 3 ingredients, these Rainbow Cheese Crisps are super quick and really simple to make. They are a delicious snack for veggie reluctant kids too.
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5 from 4 votes

Rainbow Cheese Crisps

With just 3 ingredients, these Rainbow Cheese Crisps are super quick and really simple to make. They are a delicious snack for veggie reluctant kids too.
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Snack
Servings: 15 crisps

Ingredients

  • 150 g parmesan cheese (1 cup) grated
  • ½ cup/s grated carrot and zucchini (in total not each)
  • 1 tbsp chia or sesame seeds

Instructions

  • Preheat your oven grill to 150℃/300°F. Line a baking tray with non-stick, baking paper*.
  • Grate your cheese and vegetables.
  • In a muslin cloth or paper towel squeeze the grated vegetables to remove a bit of moisture.
  • Mix the cheese and veggies together and arrange very thin layers on your baking paper (I used an egg ring to shape them).
  • Sprinkle over the seeds and grill for 5-7 minutes keeping an eye on them so they don't burn (I find grills can vary in temperature so keep an eye on them the first time you make them).
  • They need to brown and bubble for a minute or two and you'll smell the parmesan cooking when they are ready.
  • Remove from the oven and allow to cool completely. They will crisp as they cool (pop them in the freezer to fast track them).

Store

  • In an airtight container in the fridge or freezer for a couple of days.

Notes

Tip
Make sure the mix is very thin and cooked for long enough or they won't be crisp (though still yummy). If they soften, pop them in the freezer for a few minutes to restore a crunch.
*I love the 'If you care' range of toxin free baking paper.
 

I'd love for you to rate this recipe, or post a comment.

Cauliflower Cheese Soup (with a dairy free option)

| Make-ahead Meals, Freezable Meals, Vegetarian, Soups

This Cauliflower Cheese Soup is a creamy, comforting dish packed with nutrients. The combination of cauliflower, cannellini beans, and parmesan makes it fibre rich and super satisfying, with a dairy-free option for those who need it.

After all “Cauliflower is nothing but a cabbage with a college education” Mark Twain

Health benefits

Like its cruciferous cousins, cauliflower is a rich source of many micronutrients (vitamins and minerals, especially folate and Vitamin C) not to mention, bursting with fibre. It also contains glucosinolates (sulphur containing plant chemicals) many of which have been researched for their promising anti-cancer properties. The cannellini beans in this dish add in some plant powered protein and additional fibre. The broth is calcium rich and heals the gut and soul and the onion and garlic further supports immune function.

Ingredients

You’ll need cauliflower florets, cannellini beans, onion, cloves garlic, chicken stock or bone broth, and parmesan cheese for the classic version. For serving, you’ll garnish with peas, chives, and a drizzle of lemon-infused olive oil.

How to make Cauliflower Cheese Soup (with a dairy free option)

Start by sautéing the onion and garlic in butter or ghee, then add the half head cauliflower, beans, and broth. Let everything simmer until the cauliflower is tender. After cooling slightly, blend it all together with parmesan until it has a smooth texture, then season to taste. Divide between four bowls and serve hot with peas, chives, and a drizzle of lemon-infused olive oil.

Serving suggestions and how to store

Serve this gluten-free cauliflower soup recipe as a light lunch or dinner, with a side of crusty bread or a green salad. It stores well in the fridge or freezer, so make a big batch for easy reheating on busy days.

Vary this cauliflower cheese soup to suit

For a dairy-free version, replace parmesan with nutritional yeast and use olive oil instead of butter. Omit the beans and peas for a legume-free option, or swap cauliflower for broccoli to create a delicious broccoli cheese soup.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, nourishing and easy to make soup recipes, click HERE.

This Cauliflower Cheese Soup is a creamy, comforting dish packed with nutrients (includes a dairy-free option for those who need it).
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4.91 from 11 votes

Cauliflower Cheese Soup (with a dairy free option)

One of my families favourite ways to eat cauliflower, my Cauliflower Cheese Soup is tasty, easy to make and very nourishing. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soup
Servings: 4

Ingredients

  • 1 large onion/s peeled and finely diced
  • 1 clove/s garlic peeled and chopped
  • 25 g butter, ghee or macadamia oil
  • 400 g cauliflower (approx. ½ head), broken into florets
  • 400 g can cannellini beans -drained and rinsed
  • 3-400 ml chicken broth or stock (I used chicken), recipe here
  • 50 g parmesan cheese -finely grated
  • Sea salt and freshly ground black pepper -to taste
  • 75 g peas (½ cup) blanched in boiling water
  • 2 tbsp fresh chives -chopped (to serve)
  • 2 tbsp lemon infused olive oil - I like Cobram Estate brand (to serve)

Instructions

  • In a large pot sauté the onion and garlic in the butter or ghee for a minute or two until just starting to soften, but not brown.
  • Add the cauliflower, cannellini beans, and stock and bring to the boil.  Simmer until the cauliflower is just cooked (and you can slice through it easily with a knife).
  • Remove from the heat and allow to cool a little.
  • Puree in a food processor or powerful blender with the parmesan cheese.
  • Taste and season if necessary.
  • Serve hot with the peas, chives and a drizzle of lemon infused olive oil.

Thermomix Method

  • Grate the parmesan, 5 seconds, speed 6 and set aside.
  • Chop the onion and garlic, 10 seconds, speed 5.
  • Add the butter and saute, temp. 100, 2 mins, speed 1.
  • Add the cauliflower and chop 10 seconds, speed 6.
  • Scrape down the sides, add the beans and broth and cook temp. 100, 15 mins, speed 2.
  • Add the parmesan and blend for 20 seconds, speed 6.
  • Season and serve as above.

Tip

  • Adjust the consistency of this by adding more or less broth.

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Vegetarian

Use vegetable stock.

Dairy-free and vegan

Just don’t add the cheese or replace with 2 tablespoons of nutritional yeast (which gives a very similar flavour). Taste it as you add the yeast gradually to achieve the level of 'cheesiness' you like. Use olive oil instead of butter or ghee.

Legume-free

Simply omit the beans/ peas to if you like and increase the cauliflower buy about a cup.

Onion and garlic-free

Replace them with a small bulb of fennel, diced and a pinch of chilli flakes or powder.

Broccoli cheese soup

Sub the cauliflower for broccoli for another delicious soup.
 

I love this soup - how about you. Did you try the dairy-free version? I'd love to hear how you like it. 

Quinoa Patties

| Budget Friendly, Make-ahead Meals, Freezable Meals, Vegetarian, Healthy Lunchbox, Savoury Snacks

These Quinoa Patties are a fantastic way to enjoy a nutritious and delicious meal that’s packed with flavour and goodness. Perfect as a snack, lunchbox treat, or a light dinner, these patties are versatile and easy to whip up, making them a hit with both kids and adults. Plus, they’re a great way to sneak in some veggies!

Health benefits

Quinoa is a superfood I just love. It is a complete protein, providing all nine essential amino acids, while leafy greens contribute vitamins and minerals that support overall health. The addition of garlic and parmesan cheese not only enhances flavour but also adds beneficial nutrients. The eggs combined with the quinoa make this a wonderful, protein-rich vegetarian meal with approximately 18 grams of protein per serve.

Ingredients

For these yummy quinoa patties, you’ll need quinoa, parmesan cheese, garlic, spring onions, leafy greens (like kale or spinach or even fresh chives), fresh breadcrumbs, eggs, and seasoning with sea salt and black pepper.

How to make Quinoa Patties

Start by washing the quinoa well to remove any bitterness, then cook it in a saucepan according to these instructions and let it cool. In a food processor, blend the cheese, cloves garlic, and spring onions, then process the bread to make bread crumbs (if making them). Next, mix in the eggs and chopped greens, combining everything together in a medium bowl. Shape the mixture into patties and cook them in a fry pan or skillet in either coconut oil, olive oil or butter until golden brown on both sides.

Serving suggestions and how to store

These quinoa cakes are delicious served with avocado salsa, guacamole, or your favourite dips like pesto or hummus. They can be enjoyed warm or cold, making them perfect for lunchboxes or meal prep. Store any leftovers in an airtight container in the fridge for up to a week, or freeze them (with baking or parchment paper separating them) for a quick meal option later.

Vary this to suit your dietary needs

To make these patties gluten-free, simply use gluten-free bread or rolled quinoa. For a dairy-free version, omit the cheese and consider adding nutritional yeast and a good pinch of sea salt for flavour. If you’re not a fan of leafy greens, feel free to substitute them with grated carrot or sweet potato for a different twist.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Quinoa patties
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4.75 from 8 votes

Quinoa Patties

These quinoa patties are delicious hot or cold, as a side dish or as the main event. They are just so versatile, nourishing and delicious. 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Servings: 4

Ingredients

  • 180 g quinoa (1 cup) washed very well
  • 45 g parmesan cheese (½ cup) grated
  • 2 clove/s garlic -peeled and crushed
  • 1 bunch/s spring onion/s -white part finely diced
  • 30 g leafy greens -like kale, spinach, basil or another herb (1 cup approx.)
  • 60 g fresh breadcrumbs (1 cup) or gluten-free breadcrumbs
  • 4 egg/s
  • Sea salt and freshly ground black pepper - to taste

Instructions

  • After washing your quinoa very well in a fine sieve to remove the bitter saponins, cook your quinoa in a saucepan (instructions here). If you have time to soak the quinoa in water with a splash of apple cider vinegar (for up to 12 hours) this will improve its digestibility.
    Once cooked set aside to cool.
  • In a food processor or powerful blender, grate your cheese and chop your garlic and spring onion. Set aside in a large mixing bowl.
  • Now process your bread (works well from frozen) to a crumb.  Add to the cheese mix.
  • Without rinsing your bowl, process you eggs and greens until the greens are a chopped up as necessary. I like them a little in tact, but for veggie phobic kids, you may like to process them to a liquid.
  • Now mix all the ingredients together until well combined and season well.
  • In a large frypan, add a good couple of tablespoons of coconut oil or butter (or a mix of both).
  • Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil. This recipe should make approx. 15-16 patties.
  • Press down a little with the back of a spatula.
  • Cook until the edges start to brown. Carefully turn and brown the other side.
  • Eat immediately or allow to cool and store in the fridge.

Thermomix method

  • Soak the quinoa overnight, drain and rinse. If no time to soak, rinse several times, rubbing it so the bitter saponins are washed away. Cook in the basket with 700ml of water, Varoma temp, speed 4, 12minutes if soaked, 15minutes if just rinsed or until the little white tail on the seed appears.
  • Set aside to cool and dry your TMX bowl.
  • Process you cheese, garlic, and onion, 10 seconds, speed 4. Set aside.
  • Make your breadcrumbs by processing frozen bread (broken into pieces), 10 seconds, speed 6. Set aside.
  • Chop the leafy greens, 5 sec, speed 4. Add the eggs and process 5 seconds speed 4.
  • Add back the cooked quinoa, breadcrumbs and cheese/onion mix. Season and mix on reverse, 10 seconds, speed 3 (you may need to scrape the sides).
  • In a large frypan, add a couple of tablespoons of coconut oil or butter (or a mix of both).
  • Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil.
  • Press down a little with the back of a spatula.
  • Cook until the edges start to brown. Carefully turn and brown the other side.
  • Eat immediately or allow to cool and store in the fridge.

Serve

  • With a squeeze of lemon juice
  • With avocado tomato salsa (pictured) or guacamole
  • With pesto or hummus
  • With salad
  • With grilled meat or fish and salad for a larger meal

Make-ahead

  • They can be eaten cold or re-heated in the oven or a sandwich press.

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen.
  • My kids love these in their school lunchbox.

Notes

Gluten-free

Use gluten free bread or rolled quinoa.

Dairy-free

Just omit the cheese (you can add in ¼ cup nutritional yeast for more flavour).

No greens

You can substitute the greens with grated carrot or sweet potato.
 
 

Love to hear your thoughts on these delicious patties.  You can comment or rate this recipe below.

Sweet Haloumi, Lemon & Hazelnuts

| After School Snacks, Savoury Snacks

This Sweet Haloumi, Lemon & Hazelnuts recipe is a super fast, easy to make, nutritious snack or light lunch. I always have a packet of haloumi in the fridge for a last minute lunch or a quick snack.  I sometimes make this for my kids for an after school snack too. It’s so delicious and pretty, you can even make this as a starter when entertaining. Talk about versatile!

Health benefits

Packed with a balance of protein, healthy fats, and fresh produce, this dish offers a variety of textures and flavours, making it a satisfying and wholesome choice.

Ingredients

All you need is haloumi cheese, an apple (red or green for that extra crunch), raw hazelnuts, a lemon for juice and zest, and some extra virgin olive oil. You can elevate it with fresh mint or figs when they’re in season for added freshness and sweetness. A drizzle of honey is also delicious!

How to make this Sweet Haloumi, Lemon & Hazelnuts

Slice the haloumi and cook it in a frying pan, BBQ, or a sandwich press (whichever is easiest) over a medium heat until golden brown. Toss the haloumi and hazelnuts on the press until golden, then plate it up with julienned apple, lemon juice and a drizzle of olive oil, and serve immediately while the haloumi is still warm and crispy.

Serving suggestions and how to store Sweet Haloumi, Lemon & Hazelnuts

Enjoy this dish right away for the best texture—haloumi is at its peak when hot and crispy. For extra deliciousness, scatter fresh mint leaves on top or add figs for a seasonal twist. If you have leftovers, store in an airtight container in the fridge, but remember that reheating haloumi won’t quite recapture its original texture.

Vary to suit your dietary needs

To make this Sweet Haloumi, Lemon & Hazelnuts recipe nut-free, simply swap out the hazelnuts for pepitas. You can also experiment with different fruits like pears or even stone fruits for a sweet variation.

Sweet haloumi with lemon and hazelnuts—flavorful and unique, with a perfect balance of sweet and savory.
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Sweet haloumi, lemon and hazelnuts

This Sweet Haloumi with Lemon and Hazelnuts dish is a quick and easy recipe that delivers big on flavour! It combines the salty crunch of haloumi with the sweetness of apple and the zesty brightness of lemon, making it perfect for a light meal or snack that’s ready in minutes.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizer, Snack
Servings: 2

Ingredients

  • 180 g haloumi
  • 1 red or green apple -julienned into thin strips
  • 10-20 hazelnuts - raw
  • 1 lemon/s -juice and zest
  • 1 tbsp extra virgin olive oil -extra virgin

Optional extras

  • 1 tbsp fresh mint leaves -scattered over the dish are really delicious.
  • 4 Fresh figs -when in season are a delicious addition to this.
  • 1 tbsp honey

Instructions

  • Cut the haloumi in half to make it thinner and also  lengthways, so you have four pieces.
  • You can cook haloumi in a pan or on the BBQ. However, I find the quickest and easiest way is in a sandwich press.
  • Heat the press, then place the haloumi and hazelnuts in it for a few minutes or until they have browned.
  • Divide the haloumi and hazelnuts between the plates, scatter over the apple and mint and drizzle with the lemon juice and olive oil.
  • The acidity of the lemon, sweetness of the apple and saltiness of the haloumi is a heavenly flavour combination. It's important however to eat the haloumi straight off the press whilst it is hot and crunchy on the outside and soft inside. As it cools, haloumi has a tendency to go rubbery - so eat it quickly!
  • This takes little longer than cutting up an apple. Give it a go, it's delicious and sure to become a favourite.

Notes

Nut-free

Replace the hazelnuts with pepitas. 
 

I'd love to know how you like it? Post a comment below.

 

Cheese & Seed Crackers

| Healthy Lunchbox, Savoury Snacks

This healthy cheese cracker recipe is  a really delicious, savoury addition to any nourishing lunch box or just to snack on. 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 this seed cracker recipe (apart from the taste, they really do have the best cheesy flavour)? The ground seeds pack in protein, loads of zinc, minerals, and healthy 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, buttery biscuit, and being nut-free, it makes them a perfect inclusion in the school lunch box. They are also so simple to make. Each cracker has approximately 3.5 grams of protein.

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

Ingredients

To make these crackers, you’ll need cheddar cheese, parmesan, butter, mixed seeds (like sunflower seeds, sesame seeds, pumpkin seeds, and flax seeds), wholemeal spelt flour, lemon juice, and garlic. Optional extras include cayenne pepper, rosemary or any other herbs or spices you enjoy.

How to make this healthy cheese cracker recipe

Start by grinding your seeds in a food processor, then grate the cheeses and crush the garlic. Combine all ingredients into a processor or bowl to form a sticky dough. Roll the mixture into a sausage shape with baking paper (parchment paper), chill it for 30 minutes, then slice into discs. Bake at 170℃/340°F on a sheet pan or baking sheet (tray) for 15 minutes or until golden brown, and let them cool completely to crisp up.

Serving suggestions and storage

These homemade cheese crackers are perfect with your favourite dips, cheese platters, or just as they are for a quick snack. Store them in an airtight container for up to a week. You can also freeze them before or after baking to extend their shelf life. You can eat them straight from the freezer which is very dangerous because they are so moorish! Or enjoy at room temperature.

Vary this healthy cheese cracker recipe to suit your dietary needs

For a gluten-free version, swap the spelt flour for buckwheat flour. If you need to omit garlic or sesame seeds, you can easily adjust the recipe by leaving them out or substituting with other seeds (I love with chia seeds).

Tip

I grind up a seed mixture 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 to save time.

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.

This healthy cheese cracker recipe is the most delicious, nourishing savoury snack. Packed with seeds & nourishing ingredients. Easy to make!
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4.70 from 23 votes

Cheese and Seed Crackers

These Cheese & Seed Crackers are a delicious, savoury snack that’s perfect for pairing with dips or enjoying on their own. They’re super easy to make and packed with the goodness of seeds and cheese, making them a wholesome alternative to store-bought crackers.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Servings: 20 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.
  • ¼ tsp dried rosemary - or any other herb you enjoy

Instructions

  • 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.

Notes

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.

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