Seedy Crackers and a Pumpkin Dip

These crackers, in my opinion, are game-changers in terms of snacking. Linseeds are little powerhouses of nutrients, extremely high in fiber, protein, and Omega-3 fats and by grinding them before making them into the crackers you allow your body to easily absorb all this goodness. These crackers go well with just about anything but I have included a pumpkin dip which I think complements the seedy-ness of them particularly well.

Both these recipes are gluten and dairy-free but if you had some parmesan to hand you could replace the nutritional yeast in the dip with it.

Crackers and dip

Yields6 Servings
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins

Crackers
 ½ cup Linseeds (ground or whole)
 ¼ cup Pumpkin Seeds
 2 tbsp Sesame Seeds
 2 tbsp Chia Seeds
 1 tsp Salt
 ¾ cup Water
Pumpkin Dip
 1 ½ cups Pumpkin, skin taken off and cut into small chunks (about a quarter of a small pumpkin)
 ½ cup Cashews, roasted
 3 tbsp Nutritional Yeast
 3 tbsp Olive Oil
 1 tsp Garlic Powder
 ½ tsp Chilli Powder or Flakes
 1 tsp White Wine Vinegar
 Salt and Pepper to taste

For the Crackers:
1

Grind your linseeds if they are not already ground using a food processor or coffee grinder. I found a coffee grinder worked best if you have one.

Place in bowl and do the same to the pumpkin seeds until they look like coarse sand, some chunks are quite nice for a bit of texture.

2

Place all ingredients in a bowl and stir, the mixture will look quite wet to begin with, but give it a few minutes and it will thicken and gell.

(At this stage, if you wanted, you could add other flavourings like dried herbs or spices. I added some dried basil and a pinch of cayenne pepper but this is totally optional.)

3

Grab yourself two sheets of greaseproof paper and place the mixture on one, laying the other sheet of paper on top. Using a rolling pin, your hands or a wine bottle, roll or press the mixture between the sheets until you have you ideal thickness. I went for about 5mm, you want them thick enough to stand up to hunk of cheese or a dollop of your dip.

4

Using a knife pre cut the flat mixture into cracker shapes. Transfer the baking paper and mixture to a baking tray and place in an oven at 100 degrees for about three hours. When done they should be completely dry and hold together when you take them off the paper.

5

Congratulations, you have just made your own crackers! nibble away...

For the Dip:
6

Roast the pumpkin with a bit of olive oil in a 180-degree oven for 20-25 minutes until soft and slightly browned.

Place in a bowl and mash with the back of a fork.

7

Pulse your cashews in a food processor, or if you don't have one place them in a plastic bag and bash them with something heavy. You want some fine bits and some bigger bits so don't go too crazy with either.

8

Add your cashews to the pumpkin and mix. Add the rest of the ingredients - oil, nutritional yeast, garlic powder, vinegar, salt and pepper, and chilli if using. Mix well.

This dip really benefits from an hour or so in the fridge to let the flavours develop but there's also nothing wrong with eating it straight away.

Ingredients

Crackers
 ½ cup Linseeds (ground or whole)
 ¼ cup Pumpkin Seeds
 2 tbsp Sesame Seeds
 2 tbsp Chia Seeds
 1 tsp Salt
 ¾ cup Water
Pumpkin Dip
 1 ½ cups Pumpkin, skin taken off and cut into small chunks (about a quarter of a small pumpkin)
 ½ cup Cashews, roasted
 3 tbsp Nutritional Yeast
 3 tbsp Olive Oil
 1 tsp Garlic Powder
 ½ tsp Chilli Powder or Flakes
 1 tsp White Wine Vinegar
 Salt and Pepper to taste

Directions

For the Crackers:
1

Grind your linseeds if they are not already ground using a food processor or coffee grinder. I found a coffee grinder worked best if you have one.

Place in bowl and do the same to the pumpkin seeds until they look like coarse sand, some chunks are quite nice for a bit of texture.

2

Place all ingredients in a bowl and stir, the mixture will look quite wet to begin with, but give it a few minutes and it will thicken and gell.

(At this stage, if you wanted, you could add other flavourings like dried herbs or spices. I added some dried basil and a pinch of cayenne pepper but this is totally optional.)

3

Grab yourself two sheets of greaseproof paper and place the mixture on one, laying the other sheet of paper on top. Using a rolling pin, your hands or a wine bottle, roll or press the mixture between the sheets until you have you ideal thickness. I went for about 5mm, you want them thick enough to stand up to hunk of cheese or a dollop of your dip.

4

Using a knife pre cut the flat mixture into cracker shapes. Transfer the baking paper and mixture to a baking tray and place in an oven at 100 degrees for about three hours. When done they should be completely dry and hold together when you take them off the paper.

5

Congratulations, you have just made your own crackers! nibble away...

For the Dip:
6

Roast the pumpkin with a bit of olive oil in a 180-degree oven for 20-25 minutes until soft and slightly browned.

Place in a bowl and mash with the back of a fork.

7

Pulse your cashews in a food processor, or if you don't have one place them in a plastic bag and bash them with something heavy. You want some fine bits and some bigger bits so don't go too crazy with either.

8

Add your cashews to the pumpkin and mix. Add the rest of the ingredients - oil, nutritional yeast, garlic powder, vinegar, salt and pepper, and chilli if using. Mix well.

This dip really benefits from an hour or so in the fridge to let the flavours develop but there's also nothing wrong with eating it straight away.

Seedy Crackers and a Pumpkin Dip