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Cheese and seed crackers
4.69 from 16 votes

Cheese and Seed Crackers

These delicious, nourishing savoury cheese crackers are sure to become a firm favourite. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Servings: 20


  • 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.


  • 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!)


  • 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-free

Substitute the spelt flour with buckwheat flour.


Omit the garlic.


Omit the sesame seeds (just replace with a tolerated seed)

No grinder

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.

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.