Makes approximately 28 Crackers
A superfood-filled snack that's a hit with kids and adults alike, these all-purpose crackers provide an omega 3 hit as well as plenty of protein and iron. Delicious with the beetroot dip, you can alternatively cover them with avocado, cheese or anything else.
- 1 cup (150g) of linseeds
- 2 tbsps of chia seeds
- 2 tbsps of sunflower seeds
- 3 tbsps of pumpkin seeds
- 2 tbsps of pine nuts
- 1 tsp of sea salt
- 1 tbsp of za’atar (or mixed dried rosemary, thyme and salt)
- 1 tbsp of cayenne (adds a lovely heat, but not for children)
- Place all the ingredients in a bowl with 250ml water and leave for 15 minutes. The seeds will absorb the water and become jelly-like.
- Preheat the oven to 180°C/350°F/Gas mark 4. Line two baking trays with baking paper and spread the seeds evenly between the trays. Use a spatula and spread as thinly as possible, without any holes forming (if holes form, just patch up with a little of the seed mixture).
- Score them in to squares very lightly on the surface with a sharp knife (this makes breaking them up easier later).
- Bake for 15 minutes, then very carefully flip the whole layer over and bake for a further 10 minutes to ensure it is all really crispy.
- Snap pieces off and store in an airtight container for up to 5 days. They are crispest on the first day, so pop them back in the oven to regain their crunch.
For The Beetroot & Garlic Dip
- 4 medium beetroots
- 5 garlic cloves
- 2 tbsps of olive oil
- 1 tbsp of tahini
- Juice of one lemon
- ½ tsp of cumin powder
- 1 tsp of Dijon mustard
- A splash of apple cider vinegar
- Salt and pepper
- 2 sprigs of parsley
- Preheat the oven to 170°C/340°F/Gas mark 3½. Roast the whole beetroots and garlic cloves in the oven drizzled with oil and a splash of water on a tightly foil-covered baking tray for about 45 minutes.
- Check with a fork that they’re soft in the middle.
- Leave to cool and then peel and roughly chop. Add them to the food processor with the remaining ingredients and blitz until smooth and thick.
- Add a couple of sprigs of parsley towards the end and season to taste. Trickle in a little water if the consistency is still too thick, depending on the water content of your beetroots.
- Keeps in jars in the fridge for a week at least.
Recipe courtesy of Lizzie Loves Healthy Family Food by Lizzie King (Trapeze, £13.60)