Cheesy Butter Crackers with Pumpkin Seed Dip
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.
Cheesy Butter Crackers with Pumpkin Seed Dip
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
INGREDIENTS:
CRACKERS:
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
1 cup + 1 tbsp (120g) pumpkin seed meal
1 garlic clove (10g), peeled
¼ cup (60ml) vegetable stock
2 tsp (10ml) lemon juice
Pinch of pepper
METHOD:
Preheat oven to 180°C and line two large baking trays with baking paper.
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.
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.
Meanwhile prepare the dip by placing all ingredients into a blender and blending until smooth and creamy. Set aside.
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.
Bake crackers in the oven for 12-15 mins, depending on thickness.
Allow to cool. They will crisp up once cold.
Serve crackers with the pumpkin seed spread and crunchy vegetable sticks.
STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 14 days or freeze for up to 4 months.
TIPS:
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.