The original “nut-cracker” (no plum fairies included) is a versatile and highly nutritious option for those looking to minimize their carbohydrate intake. I make them with different combinations of nuts and seeds (practically any nuts you have in the freezer will do) whenever I need crackers for school lunches, a gathering or just for snacks. My favorite nuts to use are hazelnuts for their characteristic flavor and firm consistency, but walnuts, almonds and cashews all yield a brilliantly flavorful cracker: basic to make, but full of personality.
Although they are uncomplicated, they surely hit the spot no matter what you have them with: fresh or aged cheese, hummus, tapenade or on the side with a hearty soup.
Cut them with a knife into squares , strips or diamonds or get crafty and use a small cookie cutter if you want to be really fancy. No matter what the shape you’ll be making another batch before you are done with the first one!
Gluten Free Nut & Seed Crackers
2 cups of hazelnuts, flax seeds, almonds, walnuts & sunflower seeds (make your own combination if you wish)
1 whole egg
water (to bring the dough to a workable consistency)
1/2 tsp sea salt
1/2 tsp celery salt
1/2 tsp granulated garlic
seeds or dried herbs to top the cracker
Put the nuts into a blender or food processor and mix until they have the consistency of flour. Transfer to a large bowl and sprinkle the salt, celery salt and garlic over the mix. Mix well (you can use your hands for this). Add the beaten egg and mix with a spatula or your hands until the dough comes together into a ball. If it is still quite dry, add 1 or 2 Tbs of water to moisten it.
Roll the dough out on some parchment paper to your desired thickness: thicker crackers will be more chewy. I recommend nothing thicker than 1/8 of an inch.
Cook in a 350° oven for up to 20 min depending on your oven. Best to keep an eye on them so they do not burn. The crackers will be ready when the edges begin to brown slightly. They will also crisp up as they cool.