Nut and Seed Crackers
When we first gave up gluten and most grain, crackers were one of the first things that I was determined to get right. Nut and seed crackers are surprisingly easy to make. I have been making these crackers for years and they are always a big hit.
Equipment
Ingredients
- 1 cup cashews
- 1 cup sunflower seeds
- ½ cup macadamia nuts
- ½ cup walnuts
- ½ cup hazelnuts or almonds
- 1 teaspoon sea salt
- ⅓ cup chia seeds
- 1 tbsp psyllium husk powder
- 1 TBS allulose syrup
- 3 TBS coconut oil
- ¼ cup pumpkin seeds
- ¼ cup hemp hearts
Instructions
- Place all ingredients into a food processor, pulse until they form a coarse mixture. The nice thing about this recipe is that you can use whatever combination of nuts you have on hand- they all taste amazing!
- Pour into a large bowl, and cover with 2 cups water.
- Allow to sit covered for a couple hours or overnight so that the chia seeds plump up and the whole mixture creates a thick paste.
- Drain any excess water, and spread seed mixture onto dehydrator sheets.
- Dehydrate 18 hours at 155°F.
- When finished dehydrating and the crackers are crisp, break into cracker sized pieces and store in an airtight container, or serve immediately.
- Enjoy!
Notes
Serve these nutritious and delicious nut and seed crackers with pumpkin seed dip, olive and anchovy tapenade or liver pate with rosemary and thyme,
Tried this recipe?Let us know how it was!