Beetroot & Seed Crackers


Sprawled across a charcuterie board or loaded with your favourite dip, these beetroot & seed crackers are a marvellous. A guaranteed favourite amongst guests, these crackers are a carb and gluten-free delight, especially when paired with a creamy green pesto.


Beetroot & Seed Crackers

Author: Zoe Alakija | Date: 10 August 2019

  • prep time: 15 minutes
  • cooling time: 20 minutes
  • total time: 35 minutes

Servings: 20


  • 100g almonds flour
  • 60g grated raw beetroot
  • 90g flaxseed
  • 1 tablespoon sunflower seeds
  • 1 teaspoon garlic powder
  • 1 tablespoon dried rosemary
  • 1 1/2tsp sea salt

  • 1 cup pistachios

  • 1 tablespoon rose petals
  • 1 tablespoon matcha powder


  1. Line a baking tray with baking paper. In a coffee grinder or small food processor, process dried berries until they are a fine powder. Alternatively, buy already ground raspberry powder. Set aside. In a medium saucepan over medium heat, combine coconut butter, coconut oil, and sweetener. Stir frequently until all ingredients are well combined and melted.
  2. Add the raspberry powder to the remaining mixture Stir well and quickly pour mixture into the prepared baking pan.
  3. Sprinkle the pistachios and rose petals evenly and dust with the matcha powder.
  4. Freeze or refrigerate until it sets and then break it up into chunks and enjoy.

Nutrition Per Serving:

  • Calories: 40
  • Fat: 5.3g
  • Carbohydrate: 1.2g