Gluten Free,  Vegan

{Gluten Free} 4-Seed Parmesan Crackers & homemade Hummus

Today I wanted to share a recipe that Shaun’s mom passed on to me – 4-Seed Parmesan Crackers. These are great to make in advance and keep in an airtight container, and they stay fresh for two to three weeks, so you will have a decent amount to snack on.

And considering most of these crackers cost a fortune at the shops, this recipe is one I am sure to hold on to!

These 4-Seed Parmesan Crackers are sugar, gluten and dairy free.

I am also sharing my recipe for FODMAP friendly Hummus, which doesn’t contain any garlic. (Garlic is HIGH Fodmap and not good for your tummy – also I think it reeks haha)


4-Seed Crackers


  • 55g Chia Seeds
  • 175ml water
  • 125g cooked Quinoa
  • 50g Pumpkin Seeds
  • 50g Sesame Seeds
  • 50ml Parmesan
  • Salt and Pepper to taste


  1. Preheat oven to 180 degrees
  2. In a medium bowl, add the chia seeds and water. Mix until well combined then let stand for 5 minutes until a jelly like texture is reached.
  3. In a large bowl add the quinoa, pumpkin seeds, sesame seeds, salt, pepper, and chia seed mixture. Transfer the mixture onto a baking sheet and spread into an even layer
  4. Bake for 30 minutes, then remove from oven then cut into squares. Carefully flip each cracker and bake for a further 25 minutes, or until the crackers are dry.
  5. Remove and allow to cool for 10 minutes, store in an airtight container

How To Video: 

FODMAP Friendly Hummus

Blitz 1 can of chickpeas, (brine drained) with the juice of 1 lemon, 3 Tbs of Tahini, 1Tbs of Cumin, 15ml of water, 1tsp salt. Sprinkle Paprika on top for taste.

Dip your crackers and enjoy!

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