These Gluten Free Nut and Seed Crackers are high in protein, low carb, paleo and are really tasty. They are great as a post workout snack with dip or topped with smashed avocado and tomato as a healthy breakfast. These wafer thin crackers are surprisingly filling as they are so nutrient dense, and have a great crunch – something that can be hard to find if you avoid gluten. The recipe is from Green Kitchen Stories, a favorite blog of mine. Makes around 30-40 crackers.
Gluten Free Nut and Seed Crackers
- 300g of mixed nuts and seeds (I used almonds and milled sunflower, flax, pumpkin sesame and goji berries)
- 1 egg
- 2 tbsp water
- ¾ tsp sea salt
- More seeds for sprinkling (I used sunflower and sesame)
1 Preheat the oven to 180C. Line two baking sheets with parchment paper.
2 Finely grind the nuts in a blender. Add the egg, water and sea salt and stir with a wooden spoon until the mixture forms quite a stiff dough.
3 Divide the dough into two and place each piece on the parchment papers. Roll them out into two rectangles, about 2-3mm thick. If the dough sticks to the rolling pin, use a piece of parchment paper to cover the dough while you roll it out.
4 Cut the dough into slices or squares, spray them with a little bit of water and top with more seeds.
5 Bake for about 10 to 15 minutes. Allow to cool to let them harden before putting them in a airtight container. Will keep for 3-5 days.