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.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!