Beetroot Pesto and Cheese Crackers



120g Flour
2 teaspoons Sugar
230ml Water
2 teaspoons Garlic salt
4 tablespoons Organic coconut oil
1 tablespoon Sesame seeds
1 tablespoon Poppy seeds
1 tablespoon Fennel seeds

Beetroot Pesto

1 large Cooked beetroot
1 teaspoon Beetroot powder
3 Garlic cloves
40g Parmesan cheese
1 tablespoon Lemon juice


Cheese of your choice
Toasted pine nuts



Preheat the oven to 230C and line a baking tray with baking paper.

Add the flour, sugar and garlic salt to a mixing bowl and whisk together.

Tip in the oil and water and combine until a dough consistency forms.

Sprinkle flour on a clean work surface and roll out the dough in to a rectangle with the thickness of a penny.

Brush the dough with a small amount of water and sprinkle with fennel, poppy and sesame seeds.

Cut the dough in to the desired shape, we suggest either a rectangle, circle or square.

Place the dough on to the baking paper and using a fork, prick each cracker.

Bake for 15 minutes or until golden brown. The thinner the cracker the quicker they will bake so be sure to keep an eye on them.

Carefully remove from the oven and allow to cool completely, allowing the crackers to become more crisp.

Beetroot Pesto

Place the beetroot, cashew nuts, beetroot powder, sunflower seeds and garlic in to a blender or food processor and combine until a smooth paste forms.

Add the oil, lemon juice, parmesan cheese and season with salt and pepper and blend.

Spread the beetroot pesto on top of your homemade crackers, add a layer of your favourite cheese and sprinkle roasted pine nuts and cress on top. Season with salt and pepper if required.

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