Ingredients
- 100 g Cheddar cheese, sliced into 2cm squares.
- 1 large carrot, regular, sliced into discs or batons.
- 1 small cucumber, sliced into discs or batons.
- 200 g leg ham off the bone.
Sea Salt Crackers
- 1/2 cup flaxseeds.
- 2 tablespoons chia seeds.
- 1/2 cup sunflower seeds.
- 1/2 cup pumpkin seeds.
- 3 tablespoons sesame seeds.
- 2 tablespoons dried rosemary.
- 1 teaspoon fine sea salt.
Directions
- 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and line a large baking tray with baking paper.
- 2. To make the Sea Salt Crackers, place all of the ingredients into a large bowl. Toss to combine. Add in 1 cup (250ml) water and stir to coat the seeds. Allow to sit for 30 minutes until the mixture has absorbed the liquid and become slightly gelatinised. If the mixture is too dry, you may need a little extra water (and if it looks too wet, simply add a few more seeds).
- 3. Spread the seed mixture onto the prepared tray using a large spatula, about 0.5cm thick. Score the mixture by pressing a sharp knife down to create lines. This will make it easier to break into evenly sized crackers after cooking.
- 4. Place into the oven and bake for 30 minutes. Remove from oven and break into individual crackers. Carefully turn the crackers over and return to the oven for an additional 20 minutes.
- 5. Remove crackers from the oven and allow to cool completely. Store the crackers in the fridge in an airtight container to be used in your lunchboxes for the week. Pack in your kiddie’s lunchboxes with a small serving each of the cheese, cucumber, carrots and ham.
Note
Dairy-free option: Replace cheese with ¼ of an avocado per serve.
Tricky Tip: Try spreading with our Sugar-Free Nut-Ella or Raspberry Chia Jam and cream cheese for a sweet alternative!
We’ve come up with the perfect nut-free crackers for kiddie’s lunchboxes! Packed with nutritious, fat-packed seeds to keep their energy levels roaring for the day, these bites make for the perfect mid-morning school snack.
Ingredients
- 100 g Cheddar cheese, sliced into 2cm squares.
- 1 large carrot, regular, sliced into discs or batons.
- 1 small cucumber, sliced into discs or batons.
- 200 g leg ham off the bone.
Sea Salt Crackers
- 1/2 cup flaxseeds.
- 2 tablespoons chia seeds.
- 1/2 cup sunflower seeds.
- 1/2 cup pumpkin seeds.
- 3 tablespoons sesame seeds.
- 2 tablespoons dried rosemary.
- 1 teaspoon fine sea salt.
Directions
- 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and line a large baking tray with baking paper.
- 2. To make the Sea Salt Crackers, place all of the ingredients into a large bowl. Toss to combine. Add in 1 cup (250ml) water and stir to coat the seeds. Allow to sit for 30 minutes until the mixture has absorbed the liquid and become slightly gelatinised. If the mixture is too dry, you may need a little extra water (and if it looks too wet, simply add a few more seeds).
- 3. Spread the seed mixture onto the prepared tray using a large spatula, about 0.5cm thick. Score the mixture by pressing a sharp knife down to create lines. This will make it easier to break into evenly sized crackers after cooking.
- 4. Place into the oven and bake for 30 minutes. Remove from oven and break into individual crackers. Carefully turn the crackers over and return to the oven for an additional 20 minutes.
- 5. Remove crackers from the oven and allow to cool completely. Store the crackers in the fridge in an airtight container to be used in your lunchboxes for the week. Pack in your kiddie’s lunchboxes with a small serving each of the cheese, cucumber, carrots and ham.
Note
Dairy-free option: Replace cheese with ¼ of an avocado per serve.
Tricky Tip: Try spreading with our Sugar-Free Nut-Ella or Raspberry Chia Jam and cream cheese for a sweet alternative!