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 moorish! I dare you to stop at one.
Makes 20-25 crackers
100 gram cheddar cheese
30 gram parmesan cheese
70 gram chilled butter, cubed
120 gram (1 cup) of mixed seeds, ground (I use 30 gram of each – sunflower, sesame, pumpkin and flax seeds). See tip below.
60 gram (½ cup) wholemeal spelt flour
Juice of half a lemon
1 clove of garlic
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.
- Preheat the oven to 170 degrees celsius and line a large biscuit tray with baking paper.
- Grind the seeds in a food processor.
- Grate the cheeses either by hand or in your food processor and crush the garlic.
- Add all of the ingredients into the processor and mix at a high speed until well combined forming a sticky but firm batter.
- 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!)