Can’t or won’t eat (much) gluten, but you love bread and crackers? I’ve got you covered! These nuts and seeds crackers are gluten free, vegan and are super easy to make with just a handful of ingredients.
These nuts and seeds crackers are very adaptable. Don’t like or have sunflower seeds? Replace them with another type of seed or nut. Not a fan of pecans, use almonds. As long as the total amount of nuts and seeds together stays the same (better not mess with the chia and flaxseeds though… they are part of the ‘glue’!).
How to make these nuts and seeds
Toast the nuts
I start by toasting the nuts. The flavor of these nutty crackers becomes so much better when they are slightly toasted. It is really simple, just heat up a skillet, add the whole nuts, and swirl them around for a minute or two until fragrant and slightly darker.
Blend
Now I add the toasted nuts to my food processor (a high speed blender works perfectly fine as well) and pulse them into small pieces. Not too small, I don’t want to turn it into nut meal.
Next I add the seeds, baking soda and the cream of tartar to the blender bowl and quickly mix it all together. After adding the egg, egg white and coconut oil, I mix it again into a thick batter.
Spread out on a baking sheet
On a lined baking sheet I scoop the batter and spread it out with the back of a spoon, I cover it with another piece of parchment paper and roll the batter out with a rolling pin until it has a thickness of between 1/2 and 3/4 cm / 1/5 and 1/3 inch thickness. Very carefully I precut the spread out batter into crackers so they are easier to separate once they are baked.
Bake the crackers
I place the baking sheet in the middle of the oven and bake the nuts and seeds crackers for 13-15 minutes until they are slightly golden on the top. I make sure to not over bake them… nobody likes burned nuts!
After I take them out of the oven, I cut the crackers loose before they are firm. If I wait until they are hardened I will end up with a lot of broken crackers.
Once these nuts and seeds crackers have cooled off completely, you can spread them with your favorite topping. I love to put mashed avocado and a poached egg on them for lunch, or almond butter for breakfast. And spreading hummus is always good in my opinion!
These healthy crackers are SO good! I love them and I hope you will too. They are
pack with nutrients – easy to make – versatile & adaptable – & SO delicious
Nuts about nuts? Maybe you want to try my nuts and seeds bread, these nutty granola bars, nut-packed carrot cake muffins, or the best chunky homemade granola.
Loaded with nuts and seeds crackers
Ingredients
- 40 gr pecans (or sub almonds or walnuts)(approx. ⅓ cup)
- 50 gr pumpkin seeds/pepitas (or sub other type of seeds like hemp or sesame seeds)
- 50 gr sunflower seeds (or sub other type of seeds like sesame or hemp seeds)
- 180 gr chia seeds (don't sub with other seeds!)
- 80 gr flax seeds (don't sub with other seeds!)
- 1 egg
- 1 egg white
- 2 tbsp coconut oil
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp cream of tartar
Instructions
- Preheat the oven to 175C/350F and line a baking sheet with parchment paper.
- Toast the nut by heating up a skillet, adding the whole nuts, and swirling them around for a minute or two until fragrant and slightly darker.
- Add the toasted nuts to a food processor/ high speed blender and pulse them into small pieces. Not too small, you don't want to turn it into nut meal.
- Now add the seeds, baking soda and the cream of tartar to the blender bowl and quickly mix it all together.
- Add the egg, egg white and coconut oil to the mixture, and mix it again into a thick batter.
- Spread the batter out on the lined baking sheet with the back of a spoon, cover it with another piece of parchment paper and roll the batter out with a rolling pin until it has a thickness of between ½ and ¾ cm / ⅕ and ⅓ inch thickness. Very carefully precut the spread out batter into crackers so they are easier to separate once they are baked.
- Place the baking sheet in the middle of the oven and bake the crackers for 13-15 minutes until they are slightly golden on the top.
- Take them out of the oven, and cut the crackers loose before they are firm. If you wait until they are hardened the crackers have a bigger chances of breaking.
Notes
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