Dinner & Lunch · Recipes


My blog started with me trying to find alternatives to bread that weren’t made of processed flour. I love bread. And cheese. I am very Dutch that way. I found the nut, seed and oat bread in my early blogging days and still absolutely adore it.

These crackers are a great variation on that bread: they are made of complete fibrous and nutritious goodness and taste divine.

I eat these with my salad for lunch or with some hummus, cheese or cottage cheese as a snack. They are incredibly easy to make with plain pantry staple ingredients. And if you store them in an airtight container, they last for ages too.

Makes 40 small crackers

½ cup sunflower  seed

1 cup  linseed

1/4  cup sesame seed

¼ cup chia seed

1 tsp salt

1¼ cup water

1/4 cup shredded cheese

1 tbsp oregano

1 tbsp parsley


1. Preheat oven to 75 degrees Celsius .

2. Combine the sunflower seeds and linseeds in a food processor and pulse until they resemble coarse sand.

3. Combine the pulsed seeds with the sesame seeds, chia seeds, salt, and herbs in a large bowl.

4. Stir in the grated cheese and the water and continue to stir until everything starts to gel together.

5. Line a large baking tray with baking paper.

6. Pour the mixture onto the baking paper and spread evenly. You can use a spatula or the back of spoon for this.

7. Place the tray in the middle of the oven and cook for about 3 hours, turning the complete sheet halfway through. You can turn the cracker sheet onto an additional piece of baking paper and slide it back in to the oven.

8. Switch the oven off and leave the crackers in the oven to further dry out for about 4 hours (or overnight).

9. Once cooled completely break into pieces of desired size (you can also score the mixture after step 6 if you prefer a more even size and shape).




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