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  • Destiny Stone
    Destiny Stone

    Simple and Crunchy Nut Crackers (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.


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    Hi Janet,

     

    I apologize for the confusion. The way the recipe should read is, "The nuts are mixed into a flour type consistency." To further clarify, the nuts are not mixed with flour, they are blended to a flour consistency. I hope that helps.

     

    Best,

    Destiny

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    Destiny,

    Just so you know, I understood exactly how to make the crackers based on your original instructions. I can understand how people new to cooking/baking and/or being gluten-free might have had difficulty getting it. Thanks for your contribution. I hope to try your recipe over the weekend :)

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    Hi Deb,

     

    You will definitely want to dry/dehydrate the nuts first if you choose to soak them. If you try to grind them wet, it will make a paste instead of a powder. There is some great information online. Google search, "soaking nuts" and you will be surprised at the surplus of information on the topic.

     

    ~Destiny

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    After struggling with the garlic pita chip temptation, I went looking for a substitute I could eat. THANK YOU!! This was awesome! I used some sesame, quinoa, raw almonds, pumpkin, some raw cashews, 3 garlic cloves, plus sesame and pumpkin seeds on top. As the outside edges browned I'd pull them off and put the pan back in the oven. LOVED them!!!! Thank you, again!

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  • About Me

    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.

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