These crackers are great on their own, or served with dips as a snack.

You can sprinkle the rolled out dough with dried herbs of choice and some extra sea salt flakes before baking if desired (place baking paper over the top and lightly roll over to make them stick) … it adds a nice touch, but I also like these plain.

This recipe will make 30 to 40 crackers depending on how large you choose to make them.

They store well for about a week (if not eaten beforehand!).

Gluten Free Nut Crackers

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Gina @ The Passionate Pantry

Serves: 30-40 crackers

Ingredients

• 300g mixed nuts (I used 150g almonds, 75g brazil nuts, 75g cashews)
• 1 x 59g large egg
• 20g filtered water
• 20g olive oil
• 2 tsp sea salt flakes, or 1 tsp fine sea salt
• ½ tsp cracked pepper

Instructions

1. Preheat oven to 180 degrees fan forced
2. Get two baking sheets ready … no need to line them as you will be rolling the dough onto baking paper which you will bake on
3. Place nuts into the TM bowl and mill 6 seconds / speed 9
4. Add egg, water, olive oil and seasonings and mix 5 seconds / speed 5
5. Divide the dough into two and place each directly onto a piece of baking paper (you should have about 200g dough on each piece)
6. Shape first lot of dough into a rectangle with your fingers, place another piece of baking paper over the top and start to roll the dough out to 2mm thickness
7. If you wish to make the rectangle perfect, lift the top baking paper and with a fine spatula cut segments off the dough and reposition to create the shape you wish, replace the baking paper and reroll lightly to get a flat surface
8. Once you have the shape you want use a thin spatula (if you have your baking paper sitting on top of your silicon baking mat don't use a knife as you may cut through the mat) or a knife to lightly cut through the dough into slices or squares to create your crackers
9. Bake for 8 minutes … turn tray around and bake for a further 6 minutes until nice and golden (keep an eye on them as they can burn easily … they will go a little browner around the edges but that is fine)
10. Repeat with the second tray
11. When out of the oven, gently cut through lines to keep your crackers separate
12. Cool crackers on a cooling tray and then store in an air tight container

Notes

These crackers are great on their own, or served with dips as a snack.

You can sprinkle the rolled out dough with dried herbs of choice and some extra sea salt flakes before baking if desired (place baking paper over the top and lightly roll over to make them stick) … it adds a nice touch, but I also like these plain.

This recipe will make 30 to 40 crackers depending on the size you choose to make them.

They store well for about a week (if not eaten beforehand!).

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