Chilli and fennel crackers

Total Time
40 min
20 min
20 min


pumpkin seeds

cup(s), (50g), pepitas

sunflower seeds

cup(s), (50g)

almond meal

1 cup(s), (120g)

fresh thyme

2 tbs, finely chopped

chia seeds

2 tbs, black variety

sesame seeds

2 tbs

fennel seeds

1 tbs, lightly crushed

dried chilli flakes

1 tsp, dried

grated parmesan cheese

2 tbs

olive oil

2 tbs


1 clove(s), crushed

fresh lemon rind

2 tsp, finely grated

lemon juice

1½ tbs


  1. Preheat oven to 170°C or 150°C fan-forced. Line a baking tray with baking paper.
  2. Process pepitas and sunflower seeds in a food processor until finely chopped. Place pepita mixture, ¼ cup (60ml) water and remaining ingredients in a bowl and stir to combine (mixture should be slightly sticky, add more water if necessary).
  3. Spread mixture over prepared tray to form a 3mm-thick rectangle (about 28cm x 23cm). Bake for 12–15 minutes or until firm to touch.
  4. Using a small, sharp knife, cut cracker into 20 pieces. Turn each piece over and bake for 5–10 minutes or until golden and crisp. Cool on tray before serving.


SERVING SUGGESTION: Low-fat tzatziki dip. TIPS: Suitable to store. Keep crackers between sheets of baking paper in an airtight container for up to 5 days. Add it: 1 tbs finely chopped rosemary in Step 2. Swap it: Sesame seeds for nigella seeds.

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