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Rosemary Seed Crackers

Updated: Apr 7, 2021

Gluten & Grain Free, Sugar Free, Vegetarian


These crackers are full of nuts and seeds including Red Tractor Hemp seeds, Red Tractor Chia Seeds and Red Tractor Flax Seeds. They are bursting with natural flavour, are loaded with protein, good fats, fibre, vitamins and minerals and are totally scrumptious!

Dry Ingredients

100g Almond meal

60g Pumpkin Seeds, ground

60g Sunflower Seeds, ground

1 tbsp Sesame Seeds

1 tbsp Black Sesame Seeds

3 tbsp finely chopped fresh Rosemary, or other herbs of your choice

2 tbsp finely grated Parmesan

½ tsp red Chilli flakes

Sea Salt and Fresh Ground Black Pepper

Wet Ingredients

3 tbsp Extra Virgin Olive Oil

3 tbsp cold Water

Juice of ½ a Lemon

1 Lemon, zest finely grated

1 clove Garlic, crushed

For dairy free replace Parmesan with 1 tbsp Nutritional Yeast

For nut free replace almonds with 100g Red Tractor Oats, ground, additional water might be needed.

Preheat the oven to 160 °C. If you don’t have ground seeds simply pulse them in a food processor to a coarse flour consistency

Add all the dry ingredients to a medium size bowl and mix well.

In a jug combine the lemon zest and juice, olive oil, water and crushed garlic, mix well and then pour the wet ingredients into the bowl and mix. The mix should be sticky but not too wet.

Empty the mix on to a baking tray lined with grease proof paper. Then put another sheet of grease proof paper on top and with a rolling pin spread the mix until it is evenly and thinly spread over the tray.

Remove the top piece of paper and then bake for 20 minutes.

Remove from the oven and immediately cut into rectangles using a knife or pizza cutter. Turn the crackers over and cook for a further 10-15 minutes or until golden brown. Remove and cool. The crackers can be stored in an airtight container for up to a week.

Recipe by My Foodie Coach

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