• 60g Parmesan, 2cm cubes
• 1 tbsp fresh herbs, parsley, thyme, marjoram
• 80g almond meal
• 25gr pepita seeds
• 25g flaxseed meal
• 30g sunflower seeds
• 2 eggs
• 1/4 tsp sea salt

Method:

1. Preheat oven to 160C.
2. Place Parmesan and herbs in TM bowl and chop for 10secs/speed 7.
3. Add remaining ingredients and mix 10 secs/speed 5. If the mixture is a little too dry add a little water.
4. Scrape down sides and mix for a further 3 secs/speed 5.
5. Roll dough as thinly as possible between two pieces of baking paper.
6. Carefully remove the top layer of baking paper and score the dough with a knife to shape the crackers.
7. Bake in the oven for 25-30 minutes, or until golden and crackers are crisp.
8. Cool on a wire rack and serve immediately or store in an airtight container.

NB: Crackers can be returned to the oven to refresh them before serving if needed.

Traditional Method:

1. Preheat oven to 160-170C.
2. Grate the Parmesan finely.
3. Place cheese, eggs, salt, almond and flaxseed meal and pepita seeds into a food processor and mix until roughly combined.
4. Add sunflower seeds and mix to form a soft dough.
5. Roll dough as thinly as possible between two pieces of baking paper.
6. Carefully remove the top layer of baking paper and score the dough with a knife to shape the crackers.
7. Bake in the oven for 15-30 minutes, or until golden and crackers are crisp.
8. Cool on a wire rack and serve immediately or store in an airtight container.