Nut and seed crackers

Are you a fan of crackers and a conscious eater at the same time? If so, read on! In my search for a tasty gluten-free home made cracker, I came accross this recipe for nut crackers and I think it’s genious! I’ve baked these crackers for 3 times now, every time changing the (proportion and variety of) ingredients, and this here is my latest version of the recipe. The crackers are delicious on their own, or dipped into spreads and alike (my prefered ones are: tuna spread, avocado spread and sardine pâté).

You will need:
300g nuts and seeds of your choice; I used almonds, walnuts, hazelnuts, sesame and chia seeds
3-4 Tbsp grated (aged) goat cheese
1 Tbsp dried rosemary
1 tsp sweet paprika
a dash of turmeric powder
1 tsp ground cumin
1 tsp ground coriander seed
a pinch sea salt
1 egg (L), beaten
2 Tbsp water

1. Preheat the oven at 180-200ºC and line a couple of baking sheets with baking paper. Set aside.
2. Grind the nuts and seeds (not too finely) and place in a bowl. Mix in the grated cheese and all the spices.
3. Add beaten egg and water and stir with a spoon until the mixture comes together. The dough will be quite stiff. Divide the mixture into half and roll each (between two sheets of cling film) into a rectangular shape about 3-5mm thick (you can also make them thinner, if you wish).
4. Cut into long slices or squares (or other shapes, if you desire) place them on baking sheet. Bake for 10-20 minutes (it really depends on the oven) or until golden brown. Check regularly so that they don’t brown too much. Allow them to cool on kitchen rack and store in a jar and in a cool, dark pantry. They will keep for several days (or not ;)).

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