Parsnip and thyme grain free crackers
Serves: 30
  • 80g parsnips, peeled and grated (1/2 cup)
  • 1tsp lemon juice
  • 1 tbsp fresh thyme
  • 120g sunflower seeds (1 cup)
  • 60g hazelnuts (1/2 cup)
  • 30g flaxseed (1/4 cup)
  • ¼ tsp sea salt
  1. Preheat your oven to 200°C (180°C fan)
  2. Peel and grate parsnips, squeeze lemon juice over, add thyme and set aside.
  3. Place the sunflower seeds and hazelnuts into a food processor or high speed blender and process until blended into a fine crumb.
  4. Scrape into a bowl, add the flaxseed and sea salt and whisk until combined.
  5. Add the parsnip mixture and using your hands mix until it just comes together into a dough.
  6. Roll the dough into a rectangle shape between two sheets of baking paper until about 3mm thickness. This part is a bit fiddly, so have patience with it.
  7. Cut the dough into small squares and transfer with the bottom baking paper onto a tray.
  8. Bake for about 12 min.
  9. After 12 min check them, the ones on the edges should be ready by now, so snap them off. If you like you can separate the rest of the crackers at this point to bake more evenly and return them to the oven. Check every couple of minutes, it shouldn't take more than 5-10 minutes for the rest to be ready.
  10. Once ready leave to cool down.
  11. Store in a fridge in an airtight container for up to a week.
  12. Enjoy!
Recipe by Nirvana Cakery at