Gluten Free Nut Crackers


Some recipes work out just the way you plan them straight from the start. Like our fruit rolls, they might look advanced but we got them just the way we planned on our first try. It seemed so easy.

Making these nut crackers was a different story. On our first try we used to many eggs, second try they became to thick, third try to thin (and burned). On our fourth try (and 1,2 kg of nuts later) they finally came out as we hoped. Thin, crispy, salty and gluten free. And you only need a handful of ingredients to make them! No yeast, no flour and no butter. They are one of those rare kind of snacks that only contains good stuff, are simple to make and taste really, really good.

You can make them with any kind of nuts and seeds. We mainly used cashew and almonds together with some pumpkin seeds and flax seeds, but it would probably taste great with hazelnuts and walnuts as well. They work perfectly as snacks for a party or together with a cheese platter after dinner. If you skip the salt and top them with sesame seeds, you can have them for breakfast as well.

We have actually also made a quick goat cheese dip that you could serve together with them. Recipe is here!


Gluten Free Nut Crackers
Makes around 30-40 (depending on how large you make them)

2 cups (300 g) of mixed nuts (we used cashew, almonds, pumpkin seeds and flax seeds)
1 egg
2 tbsp water
1 tsp sea salt

Top with: sea salt, anise seeds, nigella seeds or some other seeds of your choice

Preheat the oven at 360°F (180°C). Line two baking sheets with parchment papers. Mix nuts into flour in a blender. Add egg, water and sea salt and stir around with a wooden spoon until the mixture comes together in a quite stiff dough. Divide the dough into two and place them directly on the parchment papers. Roll them out to two rectangles, about 0,1 inches (2-3 mm) thick. If the dough sticks to the rolling pin you could roll it with a parchment paper covering the dough. Use a knife to cut them in slices or squares. Spray some water on them and top with the seeds. Bake for about 10 minutes. Always keep an eye on the oven, they burn easily. Store them in jars or out in the open if you eat them within the first days.

 

40 Comments

  • Phoebe
    instead of blending the nuts, can I use almond flour directly?
  • Nic
    So quick and easy! The taste; AMAZING! Made your hummus (recipe here on the site) to eat with it and that combo was a real hit! :)
  • Isabelle
    this recipe is absolutely fabulous- just made them and they are delicious, fast and easy. Amazing thank you!!!
  • This recipe looks amazing and I'll be giving it a go today. Love nuts and since I now eat only clean foods, I have been looking for healthy treats to substitute my former processed favourites. I will top mine with raw and organic cacao nibs. Can't wait. Great blog, by the way :-)
  • Nino
    Thank you for this wonderful recipe! I tryed them, really like them and my flat mates are already addicted..:). But I have a question: Is there a good alternative for eggs? What could replace the egg? I am curious and thankful for an answer! Best!
  • Saskia
    How long do these keep stored in airtight containers? I'm thinking about making a selection of edible gifts for someone who has recently had to switch to a gluten free diet and this looks like a nice savoury snack to include, but I don't want to make things that he'll be forced to eat within a few days!
  • cindy
    hi! for this recipe would you suggest using raw nuts or the roasted ones?

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