Flax seed and Parmesan crackers

THESE bite-size crackers are versatile. They are ideal for packed lunches (we suggest a serving is three crackers), to serve with cheese or paté, or to use as a low-carb, gluten-free base for canapes. Made from seeds and nuts, they are filling and packed with nutrients. Add dried herbs, spices or seeds for extra flavour.

SERVES 16 Per serving: Calories, 92; carbohydrates, 0.7g; protein, 2.1g; fat, 8.7g; fibre, 1.3g

50g sunflower seeds 50g flax seeds 2 tsp chia seeds 100g ground almonds 25g Parmesan

HEAT the oven to 170c/gas mark 3. Cut three pieces of baking parchment the size of a large baking tray. Put the three types of seeds into a food processor and grind to obtain a flour. Tip into a bowl and add the remaining ingredients. Stir to form a well-blended dough and divide into two balls. Transfer one ball of dough to one of the pieces of baking parchment on a work surface. Put another piece of paper over the top and use a rolling pin to flatten to around ½ cm. Use a palette knife to neaten the edges to make a rectangle. Roll again with the top paper in place. Transfer the base paper with the crackers to a baking tray. Cut the dough into approx 24 squares. You don’t need to separate them before cooking as they will pull apart after they are cooked. Do the same with the other ball of dough. Bake the crackers for 20-25 minutes or until golden brown and firm to the touch. Leave to cool. Break the crackers apart (there should be 48 in total, 16 servings) and store in an airtight container for up to three days. If they become soft, they can be firmed up in a hot oven for a few minutes.