Mixed Seed Crackers with Cheesy Tuna Dip
Transform your snack time with my homemade seeded crackers paired with a cheesy tuna dip. These wholesome treats are a flavourful blend of crunch and nutrition, featuring high omega-3s and 5g of protein per serving. Ideal for a healthy afternoon indulgence, this easy recipe promises a satisfying bite that will leave you feeling nourished and content. Say goodbye to store-bought snacks and savor the goodness of homemade delights!
DIETARY: NF
ALLERGENS: Dairy, Eggs, Wheat, Fish
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Beginner
SERVES: 25
PREP: 15 mins
COOK: 25 mins
EQUIPMENT: High-speed food processor
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Ingredients
Adjust Servings
| ¼ cup (40g) pumpkin seeds | |
| ¼ cup (45g) flaxseeds | |
| ¼ cup (50g) chia seeds | |
| ¼ cup (80g) sunflower seeds | |
| 1 cup (140g) wholemeal spelt flour | |
| ½ cup (125ml) filtered water | |
| ¼ cup (60ml) extra virgin olive oil |
CHEESY TUNA DIP
| 150g tuna in water, drained | |
| 200g Philadelphia cream cheese | |
| 3 tbsp Greek yoghurt | |
| 1 hard-boiled egg, peeled and finely chopped | |
| 50g gherkins, drained and finely chopped | |
| Sea salt and pepper, to taste |
Directions
1.
Preheat oven to 180°C and prepare two baking trays.
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2.
To make the crackers, place all seeds into a food processor and pulse until smooth. If you don’t want them to become meal consistency, then just give them a few pulses.
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3.
Add remaining ingredients and process until just combined.
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4.
Place in between two sheets of baking paper and roll to 3-4mm thickness. Remove the top baking sheet and transfer to baking tray.
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5.
Bake for 25 mins or until golden and crisp.
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6.
Allow to cool on a wire rack then break into pieces.
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7.
To make the tuna dip, combine all the ingredients in a small bowl until well combined.
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8.
Serve crackers with tuna dip and celery sticks.
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Notes
Mandy’s serving suggestion: Serve with veggie sticks and a homemade dip of choice.
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 14 days or freeze for up to 4 months.
Prep tips: If dough seems too sticky, add more flour.
Allergies: For a gluten-free version: Swap wholemeal spelt flour for brown rice flour or a gluten-free flour mix. For a dairy-free version: Swap yoghurt for coconut yoghurt or mayonnaise and cream cheese for vegan cream cheese or additional coconut yoghurt or another plant-based yoghurt of choice.
Easy ingredient swaps: Swap seeds for seeds of choice. Swap yoghurt for mayonnaise.
Additional boosters: Boost with ¼ cup of nutritional yeast before processing.
Baby-friendly version: Serve in finger food-sized pieces.
For fussy eaters: Blend the seeds into a fine meal before adding to the mix. Cut dough into funny shapes using cookie cutters before baking the crackers.
