Recipe of the Month - May 18 - Mixed Seed Rosemary Cheese Crackers

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Recipe of the Month - May 18 - Mixed Seed Rosemary Cheese Crackers

Deliciously crisp nut-free, grain-free crackers made with sunflower and chia seeds. A healthy low carb snack.


  • 1/2 cup chia seeds
  • ½ cup pumpkin seeds
  • 3/4 cup finely grated Parmesan
  • 1 1/2 cups raw sunflower seeds
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp baking powder
  • 1 large egg
  • 2 tbsp melted butter
  • 1/2 tsp kosher salt


  1. Preheat oven to 150 degrees.
  2. In a high-powered blender or food processor, grind the sunflower seeds and chia seeds until finely ground. Then measure out 1 1/2 cups of the ground sunflower seeds, pumpkin seeds and 1/2 cup of the ground chia seeds into a large bowl.
  3. Stir in Parmesan, fresh rosemary, garlic powder and baking powder.
  4. Stir in egg and butter until dough comes together.
  5. Turn dough out onto a large piece of parchment paper and pat into a rough triangle. Top with another large piece of parchment paper. Roll out to about a 1/8-inch thickness, as evenly as you can. Remove top parchment
  6. Use a sharp knife to score into 2 inch squares. Sprinkle with kosher salt. Transfer whole bottom parchment paper to a large baking sheet.
  7. Bake 30 to 40 minutes, or until edges are golden brown and the crackers are firm to the touch. Remove and let cool completely before breaking apart. They will continue to crisp up as they cool.

Serves 10. Each serving has 9 g of carbs and 6.6 g of fibre.

Food energy: 223kcal Saturated fatty acids: 4.2g Total fat: 18g Calories from fat: 165 Cholesterol: 10mg Carbohydrate: 9g Total dietary fiber: 6.6g Protein: 8.7g Sodium: 255mg

Crackers image