Seed and Nut Crackers


Seed and Nut Crackers

  • Servings: 6 - 8
  • Difficulty: Medium
  • Print

Serve with toppings


  • ½c raw almonds
  • 1c raw sunflower seeds
  • ½c flax seeds
  • Pinch salt
  • 1 egg or 1 apple
  • 1-2T olive oil
  • Dash of water
  • 1 clove garlic, finely chopped (optional)
  • Fresh herbs like chives, rosemary or thyme (optional)
  • Poppy or sesame seeds (optional)


Prepare a large baking tray by cutting a piece of baking paper to fit it (note that baking paper is not the same thing as wax/grease-proof paper). Pre-heat the oven to 150°C.

Grind up the almonds, sunflower seeds and flax seeds in a grinder until they are mostly well ground, with a few nubbly bits left. If you have a small grinder, you may need to do them a bit at a time (hint: the flax seeds take the most grinding, so do the others first).

Put all the ground seeds in a bowl, add the salt and herbs (if you’re using them) and mix it all together.

If you’re using an egg, whisk it. If you’re using an apple, peel and chop it up into chunks, along with the garlic. Then put the apple and garlic into the grinder/blender and whizz them until they reach purée stage (you may need to add a dash of water).

Add the egg and chopped garlic, or the apple and garlic puree, to the seeds along with the olive oil and mix well. You may need to add a bit more olive oil or a dash of water here too to get it to form a soft but workable dough.

Once you have an approximate ball of dough, divide it in half. Lay down a silicon sheet and put half the dough on it. Push it together and down with the heel of your hand.

Cut a piece of wax paper to the approximate size of the silicon sheet, and lay it on top of the dough, wax side down.  Using a rolling pin, very gently roll the dough flat to a thickness of about 2 – 3mm all over. Carefully peel off the wax paper.

Flip the silicon mat with the dough upside down onto the tray with the baking paper (if shouldn’t fall off). Using a knife if necessary, gently ease the silicon mat away from the dough.

Now roll out the other half of the dough in the same way, trying to roll it to a shape that will fit on the remaining space on the baking tray if possible. You can use the same wax paper again on top, just watch it carefully as it sometimes tears a bit on the second usage and needs very careful peeling away.

Once you’ve transferred the second lot of dough to the baking tray, sprinkle with seeds if you’re using them and press them slightly into the dough. Cut the dough into squares or rectangles.

Bake for about 20 – 25 minutes until the dough is starting to look toasted underneath, then use a spatula to lift the pieces onto a rack on a baking tray. Return to the oven to allow the crackers to dry out further.

Bake another 10 – 15 minutes until the crackers are crisp (break one to test it), then remove from the oven. Cool on the rack and when the pieces are completely cool, store them in an airtight tin.

Serve with:

  • Chicken liver paté
  • Guacamole (mashed avocado)
  • Cheese and marmite
  • Butter and honey
  • Cream cheese and roasted veg or sun-dried tomatoes
  • Hummous and roasted veg
  • Cream cheese and smoked salmon


© Alexandra Lawrence and Inspired Nourishment, 2014


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