Chia crackers with vegan mayo

Preparing a plant-based Christmas meal? You'll love our chia crackers with vegan dill mayo & veggie medley
Chia Crackers with Vegan Dill Mayo and Veggie Medley
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Chia Crackers with Vegan Dill Mayo and Veggie Medley
November 12, 2018
Preparation Time 30 minutes
Cooking Time 35 minutes
Serves 4-6

RECIPE BY Katelyn Allegra
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


For the Vegan Mayo

250ml sunflower, canola or vegetable oil
125ml unsweetened soya milk, at room temperature
2tsp apple cider vinegar
1 large gherkin, drained and finely chopped
1 tbsp caperberries, drained and finely chopped
1 tsp lemon juice
1 garlic clove, peeled and finely grated
2 tbsp finely chopped fresh dill
spinneysFOOD Salt and Black Pepper, to taste

For the Chia Crackers

100g almonds
150g sunflower seeds
90g chia seeds
10g chopped rosemary leaves
½ tsp spinneysFOOD Sea Salt
½ tsp spinneysFOOD Black Pepper
Pinch of baking powder
1 tsp tsp olive oil, plus extra for drizzling
60ml water

To serve

12 small asparagus spears, blanched
12 baby carrots, blanched and refreshed in ice water
4 pickled onions, halved
Sorrel and spinneysFOOD Micro Greens, to garnish


  • 1

    For the vegan mayo, place the sunflower oil, unsweetened soya milk and apple cider vinegar in a blender. Blitz until smooth and creamy. Stir in the finely chopped gherkin, caperberries, lemon juice, finely grated garlic and finely chopped fresh dill. Season to taste. Refrigerate until needed.

  • 2

    To make the crackers, place all the dry ingredients in a food processor or blender and mix for 30 seconds until the mixture resembles breadcrumbs. Transfer to a large bowl and add the oil and water and mix to combine. Divide the mixture in half and roll out between two sheets of baking paper to ½cm thickness. Cut out six 10cm-wide circles. Transfer to a baking tray and bake in a preheated oven at 150°C, gas mark 2, for 30 minutes or until crisp. Set aside to cool.

  • 3

    To serve, place a disc on each plate and top with two tablespoons of mayo. Arrange the asparagus spears, baby carrots, pickled onions, sorrel and micro greens on top. Drizzle with olive oil and serve immediately.


The chia crackers can keep in an airtight container for up to 2 weeks!


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