Packed with a fabulous selection of seeds and flavours, these crackers are super-easy to put together and cook to a gorgeous crispness.
INGREDIENTS
¼ cup pumpkin seeds
¼ cup sunflower seeds
1 teaspoon fennel seeds
¼ cup quinoa
2 tablespoons sesame seeds
1 tablespoon flaxseed (linseed)
1 tablespoon each poppy seeds and sesame seeds
1 teaspoon smoked paprika
¼ teaspoon chilli flakes
2 tablespoons quinoa flour
¼ teaspoon baking powder
¼ cup freshly grated parmesan cheese
1½ tablespoons chia seeds
1 teaspoon sea salt
1 tablespoon maple syrup
1 tablespoon melted coconut oil
150ml water
extra sea salt for sprinkling, optional
METHOD
Preheat the oven to 160°C.
Grease a large, flat baking tray and line with baking paper.
Place the first 6 ingredients in a food processor and process until the larger seeds are roughly broken up. If the pieces are too large, the crackers will fall apart.
Tip into a medium bowl, add all the remaining ingredients and stir together until well combined. Leave for 20 minutes for the mixture to thicken (it will still be quite wet).
Tip onto the tray and even it out a bit with a fork. Top with another sheet of baking paper and roll out until ½cm thick, neatening up the edges so they don’t catch and burn.
Use a sharp knife to score into the desired size crackers.
Bake for about 35 minutes until a good golden brown and crisp.
Re-cut along the scored lines then leave to cool. Makes about 18 crackers depending on their size.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!