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Simple and Crunchy Nut Crackers (Gluten-Free)
http://www.celiac.com/articles/22173/1/Simple-and-Crunchy-Nut-Crackers-Gluten-Free/Page1.html
Destiny Stone

I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

 
By Destiny Stone
Published on 06/23/2010
 
So often I hear people asking how to make their own  healthy, gluten-free snacks. The following nut cracker recipe is easy, inexpensive, and yes it's also healthy. Feel free to substitute the nuts and seeds listed below for other nuts or seeds of your preference. I always like to soak my nuts before using them; soaked nuts are much easier to digest.

So often I hear people asking how to make their own  healthy, gluten-free snacks. The following nut cracker recipe is easy, inexpensive, and yes it's also healthy. Feel free to substitute the nuts and seeds listed below for other nuts or seeds of your preference. I always like to soak my nuts before using them; soaked nuts are much easier to digest.

Crunchy Nut Crackers

Serving Size: Makes around 30-40 (depending on how the size of cracker you make.)

Ingredients:
  • 2 cups mixed nuts of your choice: (cashew, almonds, pumpkin seeds and flax seeds work well)
  • 1 egg
  • 2 tbsp filtered water
  • 1 1/8 tsp Himalayan salt
Options: Top with sea salt, anise seeds, nigella seeds or some other seeds of your choice.

To make:
  1. Preheat the oven at 360°F (180°C).
  2. Line two baking sheets with parchment papers.
  3. Grind nuts into a flour consistency in a blender or food processor (food processor usually works best).
  4. Add egg, water and sea salt and stir around with a wooden spoon until the mixture comes together in a quite stiff dough.
  5. Divide the dough into two and place them directly on the parchment papers.
  6. Roll them out to two rectangles, about 0-1 inches thick. If the dough sticks to the rolling pin you could roll it with parchment paper covering the dough. Use a knife to cut them in slices or squares.
  7.  Spray some water on them and top with the seeds.
  8. Bake for about 10 minutes.
Tip: Stay close and keep an eye on the oven, these crackers burn easily. Store them in jars or out in the open if you eat them within the first couple of days.