22173 Simple and Crunchy Nut Crackers (Gluten-Free) - Celiac.com
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Simple and Crunchy Nut Crackers (Gluten-Free)


Gluten-Free Nut Crackers (photo courtesy of s58y)

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

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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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9 Responses:

 
Vicki
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
28 Jun 2010 9:53:44 AM PDT
Simple and Crunchy Nut Crackers (Gluten-Free) does not give the amount of gluten-free flour or type. It needs to be corrected.

 
Janet Dewey
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
28 Jun 2010 9:57:35 AM PDT
Where is the flour, you say mix flour and nuts and there is no flour listed????

 
Destiny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
28 Jun 2010 10:09:28 AM PDT
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

 
Destiny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
28 Jun 2010 10:11:46 AM PDT
Hi Vicki,

The amount of nut flour is 2 cups mixed nuts. Please read my other comment for further clarification.

Thank you,

Destiny

 
Deb
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said this on
28 Jun 2010 11:10:22 PM PDT
Can you use the nuts straight from soaking or do they need some drying out time?

 
sarah
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said this on
29 Jun 2010 7:00:52 AM PDT
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 :)

 
Destiny
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said this on
29 Jun 2010 10:17:25 AM PDT
Hi Sarah,

Thank you for the feedback and have a great weekend! I hope the crackers work for you...let me know!

~Destiny

 
Destiny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
29 Jun 2010 10:26:31 AM PDT
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

 
Felica
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said this on
02 Feb 2013 12:08:27 PM PDT
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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