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.
Here is a goat cheese dip that we made for our Gluten Free Nut Crackers. Since the crackers are quite sweet we added chili to …
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9 Comments
Looks crunchy and healthy. Great as snack. I love it.
Wow, such an ingenious recipe – so easy, tasty and has all the healthy ingredients! Absolutely wonderful! And the photos are great too
These look amazing! I will try them, no doubt. I love almost all kinds of nuts and they are very healthy.
Yum! What a healthy mixture of nuts and seeds. I can’t wait to try this.
Hi David!
Thank you so much for your sweet words! Im new to your site as well and love it so far! Im off to explore all of your great recipes. I will also have to give these crackers a go cause im always looking for new gluten free snacks
I really adore these photos… I’ve only just started paying attention to gluten-free cooking and this is one of the finest cracker recipes I’ve seen. I’m excited to try them, which I promise you I will!
Thank you for stopping by Peas Love Carrots, and for your lovely words
These naturally gluten-free crackers look fantastic. I can’t wait to try making these along with your goat cheese and thyme dip. Thank you for posting something that is not only easy to make, but gluten-free as well!
Erin
Gluten-Free Fun
Thanks for all your comments! I hope you try to bake them, they really taste great.
We made these this week and they were great! I think I ground the nuts into too fine of a flour because ours ended up looking nothing like yours in the picture! Maybe course ground nuts/seeds instead? Oh, I just read the recipe again and it says blend the *nuts* into a flour (did you blend the nuts first and then add the flax seeds and pumpkin seeds?). I blended a mix of the nuts and seeds together into a flour. I baked them for about twenty minutes since they seemed kind of pale and soft at ten minutes. After about twenty, they browned on the top and became more cracker like. Do they continue to crisp after they’re cooled, or should they be crisp coming off the pan? They were quite delicious, but I am still wanting the ones in the picture
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