These are a really delicious, nut-free savoury cracker. It’s impossible to buy a savoury cracker with this much nourishment and protein. Warning: it’s very difficult to stop at one!
Makes: approx. 20 crackers
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Servings
Prep time
Cook time
Recipe
Ingredients
- 140g ground mixed seeds or almond meal
- 100g cheddar cheese, grated
- 30g parmesan cheese, grated
- 70g chilled butter, cubed
- 60g buckwheat flour
- Juice ½ lemon
- 1 clove garlic, crushed
- ½ tsp ground cayenne pepper or paprika (optional)
Method
- Preheat oven to 180ºC. Line large biscuit tray with baking paper.
- Grind seeds in food processor. Set aside.
- Combine all ingredients in processor and mix at high speed until well combined, forming sticky batter.
- Place mixture on sheet of baking paper and roll into sausage shape approximately 5cm in diameter (about as wide as regular rice cracker).
- Place in fridge for 30 mins or more, then cut into 5mm discs.
- Arrange on lined biscuit tray leaving a little space to spread. Bake for 15 mins or until they just begin to brown. Take care not to overcook as they can become a bit bitter.
- Cool on tray (they will harden as they cool).
- Store in airtight container. Can also be frozen.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
