Chia and Parmesan Crackers

Rosemary, Chia and Parmesan Crackers

I am a huge Donna Hay fan, have all her books and my ipad is filled to the brim with each and every magazine.  Late night reading for me will usually be hours of pure joy as I page through her recipes again and again whilst drooling over the beautiful images by William Meppem, one of my favourite food photographers. 

These nutritious Rosemary, Chia and Parmesan crackers are just one of these amazing recipes, providing a healthy snack for any time of the day.  Almonds, sunflower seeds, chia seeds, rosemary and parmesan are the key ingredients, with each one having their own health benefits.  I like to make mine as thin as possible as I love crisp crackers. Rolling the mixture paper thin can be a bit of a challenge but you can make them as thick or thin as you like as long as you make sure that they are crisp when baked.

Chia Parmesan and Rosemary crackers

How to make the crackers : Place the almonds, sunflower seeds, chia, rosemary, salt and pepper in a food processor and process for 30 seconds or until the mixture resembles fine breadcrumbs.  Place the mixture in a large bowl and add the Parmesan, baking powder, egg, oil and water and stir well to combine. Once this is done,  divide the mixture in half and roll out each portion between 2 sheets of non stick baking paper to 5mm thick. Another way to roll them, which I find the best for me, is to place half the mixture on a silpad baking sheet on a tray, cover the mixture with baking paper and roll out. This means your crackers are on a surface ready for baking. Cut into squares and bake until crisp.

Donnay Hay Chia Crackers

My favourite way to eat them is served with cheese and onion marmalade on a mezze platter, or with delicious pico de galo and chunky guacomole here or pumpkin hummus here .

Donna Hay Chia Crackers

4.3 from 3 reviews
Rosemary, Chia and Parmesan Crackers
 
Author:
Recipe type: gluten-free
Serves: 24
Prep time:
Cook time:
Total time:
 
Ingredients
  • 80g (1/2cup) almonds
  • 150g (1 cup) sunflower seeds
  • 90g (1/2cup) chia seeds
  • ½ cup chopped Rosemary
  • ½ teaspoon sea salt flakes
  • ½ teaspoon cracked black pepper
  • 40g (1/2cup) finely grated parmesan
  • ½ teaspoon baking powder
  • 1 egg
  • 1 teaspoon extra virgin olive oil
  • 1 Tablespoon water
Instructions
  1. Preheat oven to 160ºC/325ºF).
  2. Place the almonds, sunflower seeds, chia, rosemary, salt and pepper in a food processor and process for 30 seconds or until the mixture resembles fine breadcrumbs.
  3. Place the mixture in a large bowl and add the Parmesan, baking powder, egg,oil and water and stir well to combine.
  4. Divide the mixture in half and roll out each portion between 2 sheets of non stick baking paper to 5mm thick. Or another way to roll them, which I find the best for me, is to place half the mixture on a silpad baking sheet on a tray, cover the mixture with baking paper and roll out. This means your crackers are on a surface ready for baking.
  5. Place on 2 large oven trays, cut into 4cm squares and cook for 30 minutes or until crisp.
  6. Set aside to cool on the trays.
  7. Serve with your favourite cheese and pickles.
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14 Comments

  • Reply ratna June 29, 2016 at 5:21 AM

    Reading my favourite blogs and drooling over their pictures is how I end my day too Ev! It is the best relaxation and inspiration for me.
    I have a little weakness to crispy and crunchy treats. These crackers looks amazing and can be assembled fairly easily too.Thanks for sharing Ev.
    Is the Rosemary from your garden?

    • Reply Shades of Cinnamon June 29, 2016 at 6:32 AM

      Thank you Ratna, yes, the Rosemary is from my garden. Herbs and lemons seem to be the only things I can grow in my garden, as the monkeys eat everything else. xxx

  • Reply Jenny June 29, 2016 at 11:43 AM

    Are these similar to the ones we get at Woolworths? They are so expensive and it doesn’t look like they need many ingredients.

    • Reply Shades of Cinnamon June 29, 2016 at 11:52 AM

      Hi Jen, yes they are similar, but I don’t think Woolies have these specific ones. I am going to be making others, so keep in touch and will have them up on the blog within a month or two.

  • Reply Veronica June 29, 2016 at 11:44 AM

    Oh these look so yummy. Do you have any other recipes like this but without cheese in them

    • Reply Shades of Cinnamon June 29, 2016 at 11:53 AM

      I will be doing a few more recipes soon. Some without cheese. Thanks for contacting me.

  • Reply Elizabeth June 29, 2016 at 7:06 PM

    Crispy, crunchy, seedy, and tasty! The power of chia seeds along with the concoction of parmesan, rosemary, almonds and sunflower. These crackers look delicious! A perfect snack and beyond. Lovely compo, Ev! Have a great week! xo 😉

  • Reply Tandy | Lavender and Lime July 7, 2016 at 9:07 AM

    The rosemary must be so good in this recipe! Love your photos 🙂

    • Reply Shades of Cinnamon July 7, 2016 at 9:32 AM

      There’s nothing better than fresh herbs straight from the garden, and yes the rosemary is great. Thanks for commenting Tandy. Have a great week.

  • Reply Teresa July 22, 2016 at 1:43 PM

    I love this recipe, especially as I’m so into my seeds at the moment. It sounds so flavourful! Thanks for the stunning recipe. (From another Donna Hay fan!!)

  • Reply Aksha Shah September 5, 2016 at 8:55 AM

    Hi. What can I substitute the eggs with?

  • Reply Shades of Cinnamon September 5, 2016 at 11:36 AM

    Hi Aksha, I haven’t actually done this before in this recipe but there is a great article here https://onceamonthmeals.com/blog/series/kitchen-tips/egg-substitutes-for-cooking/ on substitutions for eggs. In this case it would be chia seeds and hot water to make the mixture bind, because the only reason for the egg is to bind the cracker.
    “Flax egg” – Mix 1 Tablespoon ground flax seed with 3 Tablespoons hot water. Set aside for a few minutes until the mixture thickens. It should be as thick and sticky as an egg white. (If it isn’t thickening, you can heat it until it does so, and then cool and add to your recipe.) You can make a larger batch and store in the refrigerator in a covered container up to 2 weeks. Just keep the 1:3 ratio. Measure out 3 1/2 Tablespoons “flax egg” for each egg needed. Note that a flax egg only replaces the binding property of an egg, so if you are using it in baking recipes that need to rise, add 1/4 teaspoon extra baking powder to provide the leavening needed.
    Chia seed – Use the same as flax seed.”
    I hope this helps

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