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Ingredients:
1 cup (150g) linseeds
2 tbsp chia seeds
2 tbsp sunflower seeds
3 tbsp pumpkin seeds
2 tbsp pine nuts
1 tsp sea salt
1 tbsp za’atar (or mixed dried rosemary, thyme and salt)
1 tbsp cayenne (adds a lovely heat, but not for the littlies)

4 medium beetroots
5 garlic cloves
2 tbsp olive oil
1 tbsp tahini
juice of 1 lemon
½ tsp cumin powder
1 tsp Dijon mustard
splash apple cider vinegar
salt and pepper
2 springs of parsley

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Chia Flax Crackers with Roasted Beetroot Dip

SERVES: 28 crackers

25 MINS

A super-fast, superfood-filled snack that is a hit with kids and adults alike. And they’re nut free. When you need that satisfying crunch to dip with, or to cover with avocado, cheese or anything else, these are the best all-purpose beauties. They have a lovely nutty flavour, and bags of goodness – chia and linseeds are the base here, and they provide a massive omega 3 hit, as well as a gut-loving digestion aid and lots of protein and iron.

For the Crackers

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 do pop them back in the oven to regain their crunch.

 

For the Dip

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.