Nut and Seed Crackers

5 from 8 votes

These nut and seed crackers are nutty, light, crispy, and customizable. They are really easy to make and pretty hard to mess up. Since the crackers consist of mostly just nuts and seeds, the recipe is naturally vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, refined sugar-free, and great for those on a low-carb diet.

Prep Time30

Cook Time30

Total Time1

Servings: crackers

Calories: 57kcal

Equipment

Ingredients

1/2 cup almonds
1/2 cup hazelnuts
1/2 cup pumpkin seeds
1 cup sunflower seeds
1/2 cup golden flax seeds
1/2 cup chia seeds
1/2 cup whole psyllium husks
1/4 cup golden flaxseed meal
1 tsp. sea salt
1 1/2 cups warm water (ideally about 100°F/38°C)

US Customary - Metric

Instructions

Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350°F/175°C.
Process the nuts. Add the almonds, hazelnuts and pumpkin seeds into a food processor fitted with an S blade and process into a fine meal. If you don't like a lot of texture, you can also process the sunflower seeds.
Mix. Add all the nuts and seeds, sunflower seeds, psyllium, and salt into a large bowl and mix until well combined. Add the water and mix again. If the mixture is too thick or some of the dry ingredients aren't completely soaked, add more water, 1 Tbsp./15 ml at a time.
Roll out the mixture. Divide mixture roughly in half. Spoon the first half of the mixture onto a piece of parchment paper, cover it with another piece of parchment paper, and roll it out into a thin sheet. If you happen to have any holes in the rolled out mixture, just grab a little bit of the mixture and patch it.
Score the mixture. Remove the top layer of parchment paper and using the tip of a knife, score the mixture into any shapes you like.
Bake. Transfer the mixture (with the bottom sheet of parchment paper) onto a large baking sheet and bake until crispy and golden brown, about 30 minutes, flipping halfway through baking. If one side of the crackers is more golden than the other, rotate the baking sheet for the best chance of all the crackers baking evenly. I usually only do this once, halfway through baking time.
Cool. Transfer the baked "cracker" onto a cooling rack and let cool completely. Then break the cracker along the scored lines.
Store. Leftover crackers keep well in an airtight container at a room temperature for up to 1 week. For longer term storage, refrigerate in an airtight container for up to 1 month or freeze in an airtight container for up to 3 months.

Notes

*The easiest way to flip the cracker is to slide the parchment paper from the baking sheet onto a big cutting board. Then cover the cutting board with the baking sheet and flip the cutting board over.

**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

This recipe has been adapted from My New Roots.

Nutrition