Let’s Go Crackerzzzzz !

Mixed Seed Crackers

Let’s face it !

We all like crackers.

Crunchy biscuits that we can grab when we’re on the run.

But so many of the ones we buy from the stores these days are packed full of not-so-good stuff and, quite frankly, a little tasteless.

So making something that is tasty, but also really versatile, is important to us because when you’re in a rush, you want something that tastes good rather than simply something to fill a hole.

Nuts and seeds are little power pockets of goodness and when used in the right combination, they not only taste good but they really give you nutrient reserves a boost.

Fibre and omegas and protein are all vital for good bodily function and these Mixed Seed Crackers are filled to the brim with them all.

What’s great is that once you have the base ingredients right, they are also really easy to “flavour up” by simply experimenting with a few different combinations.

We’ve added chilli flakes for a kick and reduced our water and replaced it with lemon juice for a refreshing flavour.

Smoked paprika gives them a (obviously) smoky flavour and adding garlic powder creates a really grown up taste too.

Mixed Seed Crackers
Use Them As Bases For Snacks

They can be used as crackers with hummus and dips or you can crumble them up and use them as croutons with your soups.

AND ! They keep for quite a while if you store them in an airtight container so they’re there for those moments we mentioned earlier.

Give them and go and get crackered up ! ! !

Mixed Seed Crackers
Serve Them Up With Hummus For a Quick Snack



125g Sunflower Seeds

125g Flax Seeds

50g Chia Seeds

2 tbsp Dried Oregano

2 tbsp Dried Basil

1 tsp Salt

200ml Water

Putting Them Together

  • Preheat the oven to 190 degrees C
  • Set aside 3 tbsp flax seeds and the chia seeds
  • Place all seeds in a blender and blend until ground to a powder.
  • Place ground seeds into a bowl, add in the whole flax seeds, chia seeds and dried herbs and mix in half of the water so that it all comes together.
  • Add in the remaining water and mix together well so that everything is combined – it will form a thick dough-like mixture and will be a little bit sticky.
  • Place mixture onto a lined baking tray and press flat using your hands so that it is about 5mm thick – we like to use a large flat baking tray when doing this.
  • Score the crackers with a knife – this makes them easier to break apart when ready.
  • Place into the oven for 20 to 30 minutes until the crackers are dried through and the edges are starting to crisp.
  • Remove from heat, allow to stand and cool and then break apart.
  • These can be stored in an air tight container for up to 10 days.

Carrot and Courgette Pesto Fritters

Carrot and Courgette Pesto Fritters
Carrot & Courgette Pesto Fritters Topped With Guacamole

Pesto is an amazingly versatile food stuff to have in the fridge because you can, quite literally, use it with anything.

Sometimes, I babysit for my brother-from-another-mother and when we have our slumber parties, pesto is ALWAYS requested. The kids LOVE it and they will even eat it straight up with a spoon.

Their favourite meal – broccoli with pesto, pesto rice and chicken nuggets !! We simply steam the broccoli, toss it in some pesto and mix it in with the rice so it kind of like makes a pesto fried rice. And then, we always have to have extra on the side so we can dip the nuggets into it.

Green Allergen Free Pesto
Pesto served With Courgette and Chickpea Flatbread makes a great afternoon snack

Anyway !!

I love to make my own Pesto because, well, because I am not nuts about nuts and cheese doesn’t agree with me. Apparently, according to the kids, it’s better than the Pesto from the shops so I regularly send a batch home with Jeroen for them to enjoy.

But sometimes, pesto and pasta can get a bit boring so finding new ways to add flavour and nutrients to meals is fun.

Fritters are GREAT ! They’re quick and easy and you can do them in batches, keep them in the fridge and they can be eaten for just about any meal.


Have them for breakfast with some scrambled egg and spinach.

Add them to a salad for lunch at work.

Or serve them hot with some steamed vegetables for dinner.


Them’s is well simple to make too !!

Why not give them a go ?


200g Carrot, grated

200g Courgette, grated

4 large tbsp Green Pesto

4 heaped tbsp Ground Flax Seed

Sunflower Oil


Putting them Together

  • In a large bowl, combine the grated carrot and courgette with the flax seed and pesto and mix together well until everything is nicely coated.
  • Allow to stand for about 15 minutes – you will notice that the flax seed starts to turn the mixture slightly thicker and it will hold together.
  • Lightly heat the sunflower oil in a large frying pan.
  • Take 1 tablespoon of the mixture and press into a ball, dust lightly with some flour and using your hands, press lightly to form a slightly flattened shape about 1 cm thick.
  • Place gently into the heated oil and fry for about 1 minute. Turn gently and fry on the other side until golden brown.
  • Remove from the pan and allow to drain on some kitchen roll.
  • Repeat until the mixture is finished.
  • If you feel that the mixture is to thin (this could be due to the water content of your courgette) then simply add in some more ground flax seed.

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