Parmesan Seed Crackers
These seed crackers with parmesan cheese are the perfect gluten-free cheese crackers, crunchy, nutritious and delicious.
Servings: 24 crackers
Calories: 85kcal
Ingredients
- 80 grams sunflower seeds ½ cup
- 80 grams pumpkin seeds ½ cup
- 80 grams sesame seeds ½ cup
- 50 grams chia seeds ¼ cup
- 40 grams flax seeds ¼ cup. Linseed is the same as flax seeds
- 50 grams powdered parmesan 2 Tablespoons (for very cheesy crackers this can be increased to 100 grams or ¼ cup).
- 1 teaspoon onion powder
- ½ teaspoon salt
- 250 mililitres water 1 cup
Instructions
- Heat your oven to 180 degrees celsius or 360 Fahrenheit.
- Place all the seeds, salt, onion powder and parmesan into a mixing bowl and stir to combine.
- Add the water and mix to combine. Set aside for 15-20 minutes, during this time the chica and flax seeds will start to soften, gel and will bind all the ingredients together.
- Tip out the seed cracker mix on to a baking paper-lined oven tray and spread out as thin as possible (around 3mm thick is ideal)I do this with a rubber spatula, or I lie a second piece of baking paper on top of the seed mix and gently roll out the mix with a rolling pin.
- Bake for 30 minutes
- Remove from the oven and slice into crackers, then return to the oven to cook for another 15 minutes until crisp and golden. Remove to a rack to cool then store in an airtight container.
Notes
- Thin is key; press or roll the cracker mix as thin as you can.
- Mix up the flavourings, I use cheese and onion to flavour my seed crackers but you could spice it up with cumin and chilli flakes, or garlic powder and rosemary is delicious too!
- The double baking allows you to get the crunchiest crackers
- These crackers are nut free they can be a great addition to lunchboxes for older kids.
- Powdered parmesan: You want very finely grated/powdered parmesan, it has a very low water content. If you love cheesy crackers you can double the quantity of parmesan cheese.
- Seeds: You can change up the mix of seeds used, poppy seeds are also nice, the total quantity of seeds just needs to be the same.
- Flax seeds: In some countries (including NZ) you may find these are called linseed.
- Binding seeds: The chia seeds and the flax seeds are the binding seeds, for this recipe to work you will need ½ cup total of binding seeds, but you can use all flax seeds, or all linseeds rather than a mixture as I have in this recipe.
Nutrition
Serving: -39cracker | Calories: 85kcal | Carbohydrates: 2.5g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 84mg | Potassium: 89mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 1mg