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!
Mixed Seed Crackers with Cheesy Tuna Dip
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
INGREDIENTS:
CRACKERS
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
METHOD:
Preheat oven to 180°C and prepare two baking trays.
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.
Add remaining ingredients and process until just combined.
Place in between two sheets of baking paper and roll to 3-4mm thickness. Remove the top baking sheet and transfer to baking tray.
Bake for 25 mins or until golden and crisp.
Allow to cool on a wire rack then break into pieces.
To make the tuna dip, combine all the ingredients in a small bowl until well combined.
Serve crackers with tuna dip and celery sticks.
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.
TIPS:
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.