Cheese Crackers that are so easy to make and gluten free. They are ideal if you are cutting carbs. Great with cheese, some home made pate or try them with our Smoked Mackerel Pate | Dairy Free and Gluten Free |.
These seeded and wonderful Cheese Crackers are very versatile. They make a great base for cocktail snacks when entertaining and can be added to a lunch box. Ideal for a healthy lunch at the office or at school.
Cheese Seed Crackers
So easy to make and ideal if you are cutting carbs.
- 1 C (250 ml) sunflower seeds
- 3/4 C (180 ml) linseeds
- 3/4 C (180 ml) sesame seeds
- 1/2 tsp (2.5 ml) salt
- 2 Tbsp (15 ml) psyllium husk
- 2 C (500 ml) water
- 3 Tbsp (45 ml) fine Parmesan cheese, optional
Preheat the oven to 160 ºC.
Line 2 baking trays with baking paper or a use silicone baking mat. If using baking paper, give it a light spray with non-stick cooking spray or use a brushing of melted coconut oil. The psyllium husk can make the mixture stick, for best results, use a silicone baking mat.
Mix all of the seeds, the salt and the psyllium husk together in a bowl (add the Parmesan if using).
Add the water, mix well and leave the mixture to stand for at least 8-10 minutes. The psyllium husk acts as a binding agent and will turn the water to a gel-like consistency. Give the mixture a stir in-between to ensure that the seeds are well mixed and evenly distributed.
Once the consistency is spreadable, tip the mixture out onto the lined baking trays and use a spatula to spread out as evenly and thinly as possible.
Pop into the oven and bake for about 30 minutes, then remove and score into triangles or squares in order to be able to break into crackers later.
Pop back in the oven for a further 30 minutes.
After the hour, check to see if the crackers are crispy, if not, rotate the tray and bake for a further 15-20 minutes.
Once completely dry and crispy, break into crackers and store in an airtight container.
Enjoy topped with cheese, avo or any of your favourite spreads!
You can get creative and alternate the seeds that you use. (depends whats in the grocery cupboard I guess). Pumpkin seeds can be used in this recipe. Exchange the quantity of pumpkin seeds used with the same quantity of one, or a combination of the other seeds. It is advisable to pulse the pumpkin seeds in a blender before using as they are much bigger in size.
We served a Carmen Stevens Angels Selection Chenin Blanc 2019, with our home made Gravalx as cocktail snacks before dinner.
The wine is a fresh and flavoursome Chenin from the Naked Wines Winemaker of the Decade.
Carmen is one of the rare winemakers who knows exactly how to coax the best out of South Africa’s tricky Chenin Blanc.
She picks the grapes at different ripeness levels, to give it the perfect balance of flavour and freshness. Carmen’s best-selling Chenin has purity written all over it. Crisp and clean, it’s got fresh apple and white peach flavours running alongside a lovely creaminess, with a soft bite to the finish. Just delicious.
Order yours from Naked Wines before it sells out.