Chilli and fennel crackers
3
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 20 • Difficulty: Easy
Ingredients
Pumpkin seeds (pepitas)
⅓ cup(s), (50g), pepitas
Sunflower seeds
⅓ 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
Garlic
1 clove(s), crushed
Fresh lemon rind
2 tsp, finely grated
Lemon juice
1½ tbs
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.