Since I have discovered that pretty much every brand of cracker contains either vegetable oil or wheat or both plus a long list of other unsavory ingredients, I have been missing the simple joy of crackers and dips. So I decided to come up with an answer to the problem. I hope you enjoy them as much as we do!
  • 2 smallish eggs
  • 1 cup grated Parmesan or 2 cups Colby cheese (works better with parmesan)
  • ½ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 2 Tbs chia seeds
  • 2 Tbs sesame seeds
  • A few good grinds of sea salt
  • 1 cup ground flax seed
  • 60g melted butter or coconut oil
  1. Put pumpkin seeds and sunflower seeds in food processor and process until fine, add cheese, eggs and butter
  2. Spoon into a bowl and mix in ground flax seed, chia seeds and sesame seeds (makes a sticky dough, add more ground flax seed if it seems too wet)
  3. Tear off two oven tray size pieces of baking paper. Put a fist sized ball onto one piece of baking paper, squash it down and them put the other piece on top. Roll mixture through baking paper to about 2-3mm thick (you need to make them really thin so they go nice and crunchy)
  4. Take top layer off, use a sharp knife to score into cracker sized squares (I made mine about 4 x 5cm)
  5. Bake for 8 - 10 mins at 200c - keep an eye on them because they burn easily
  6. Repeat the process with the rest of the dough (I made about 90 crackers in three batches) 

    Alternatively, this recipe can be used as a pie crust or quiche base, press into muffin tins or pie tin, bake for about 15mins, add desired filling and return to oven until filling is cooked.


    Pictured with Roast Capsicum and Pumpkin Dip, Basil Pesto and Olive Tapenade