Real Food Rating

Cheesy Butter Crackers with Pumpkin Seed Dip

May 27, 2025

40 mins

easy

Serves 20

Elevate your snack game with these wholesome delights! My Cheesy Butter Crackers are a delicious blend of wholemeal spelt flour, flaxseed meal, and savoury cheese. Not only are they packed with flavour, but they also provide a hearty dose of fibre, omega-3 fatty acids, and essential nutrients.

And let’s talk about that homemade pumpkin seed dip! Crafted from creamy cream cheese and nutrient-rich pumpkin seeds, it’s a powerhouse of vitamins, minerals, and antioxidants. The creamy texture and nutty flavor perfectly complement the crunchy crackers, making for an irresistible combination.

Whether it’s for a midday snack or tucked into lunchboxes, these goodies are sure to satisfy even the pickiest of eaters while keeping their energy levels up. Plus, they’re a fantastic way to sneak in some extra nutrition without sacrificing taste.

Pro tip: Get your little ones involved in the kitchen by making these snacks together! Not only does it foster a love for cooking, but it also encourages them to make healthier choices.

 

DIETARY: VEG, EF, NF

ALLERGENS: Dairy, Wheat

AGE GROUP: 8 months+

DIFFICULTY LEVEL: Beginner

SERVES: 20

PREP: 20 mins

COOK: 15-20 mins

EQUIPMENT: High-speed food processor 

 

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Ingredients

Adjust Servings
½ cup (112g) unsalted butter, cold and cubed
1 ½ cups (210g) wholemeal spelt flour
2 tbsp (24g) flaxseed meal
1 ¼ cups (100g) cheddar cheese, grated
½ tsp (2g) baking powder
Pinch of sea salt
PUMPKIN SEED DIP
250g cream cheese
120g (1 cup + 1 tbsp) pumpkin seed meal
1 (10g) garlic clove, peeled
¼ cup (60ml) vegetable stock
2 tsp (10ml) lemon juice
Pinch of pepper

Directions

1.
Preheat oven to 180°C and line two large baking trays with baking paper.
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2.
To make the crackers, place all ingredients into a high-speed food processor and process until well combined and a dough begins to clump together.
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3.
Gently knead dough into a ball, cut in half to make 2 balls, form each into a disc, cover with plastic and refrigerate for 30 mins.
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4.
Meanwhile prepare the dip by placing all ingredients into a blender and blending until smooth and creamy. Set aside.
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5.
Using a rolling pin, roll out dough in between 2 baking sheets to approx. 3-5mm thickness. Take top sheet off and use a pizza cutter or knife to cut the dough into small squares.
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6.
Bake crackers in the oven for 12-15 mins, depending on thickness.
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7.
Allow to cool. They will crisp up once cold.
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8.
Serve crackers with the pumpkin seed spread and crunchy vegetable sticks.
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Notes

STORING LEFTOVERS: Store in an airtight container in the fridge for up to 14 days or freeze for up to 4 months.
Prep tips: You can also bake the dough without cutting out crackers and break it into smaller pieces once baked and cooled.
Allergies: For a dairy-free version: Swap butter for coconut oil and cheese for ½ cup of nutritional yeast. Serve with a dairy-free dip such as hummus. For a gluten-free version: Swap wholemeal spelt flour for brown rice flour or a gluten-free flour mix.
Additional boosters: Add 2 tbsp of chia seeds to the dough before blending.
Baby-friendly version: Serve in finger food-sized pieces.
For fussy eaters: Cut out funny shapes using cookie cutters.
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