Gluten-Free Nut Crackers

2 cups nuts and or seeds (Kelley, Jean & I chose mostly sunflower seeds with sesame, pumpkin, cashew and almonds)*
1 egg
2 tablespoons water
1 teaspoon sea salt

Toppings: salt, herbs, garlic … whatever you like. We left them plain, but the recipe advises brushing them with Braggs liquid aminos and sprinkling sesame seeds on top.

  • Preheat oven to 360 °F and line two cookie sheets with parchment paper.
  • Mix nuts/seeds into a flour in a blender or food processor.
  • Put in a bowl and add egg, water and salt. Stir until a stiff dough is formed.
  • Divide in two and place half on each of the two baking sheets covered in parchment.
  • Roll out into rectangles about 2 to 3 mm thick. If dough is sticky (you bet it is!) put another sheet of parchment on top to keep the rolling pin from sticking.
  • Cut into sticks or squares mist with a little water and sprinkle on toppings.
  • Bake for roughly 10 minutes – you must watch them as they burn easily.
  • Store in jars. Make sure they are perfectly airtight as these have no preservatives.
*Nut/seed mix ideas:

Pecan: ¼ Cup Hemp Seeds, ½ Cup sliced Almonds, 1 ½ Cups Pecans!

Pistachio: ¼ Cup Hemp Seeds, ½ Cup Sunflower seeds, 1 Cup Pistachio’s, ¼ Cup Sesame

Pumpkin: ¼ Cup Hemp Seeds, ½ Cup Sunflower seeds, ¼ Cup Sesame, 1 Cup Pumpkin.

Cashew: ¼ Cup Hemp Seeds, ½ Cup Sunflower seeds, ¼ Cup sliced Almonds, 1 Cup Cashews


Recipe from Green Kitchen Stories blog (Thank-you!)

 http://www.greenkitchenstories.com/gluten-free-nut-crackers/


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March 27, 2011

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