24 May Nut and Seed Crackers
As we head into week 3 of REAL EATS, we have several recipes to share with you – nut butters, stock, chocolates and more…We’ll be dropping recipes here regularly over the next couple of weeks. Below is another cracker recipe I’ve made three times in three weeks… Once you eat these, you will never want to buy the traditional boxed wheat thins again. My husband called them “The best crackers ever.” The recipe comes from one of my favorite cookbooks (other than nourish of course!) – The Sprouted Kitchen – a tastier take on whole foods by Sara Forte. NUT and SEED CRACKERS – makes about 24
- 1/2 cup almond meal (during REAL EATS, I made my own buy simply putting about a 1/2 cup raw almonds in my food processor – so simple!)
- 1/2 cup raw cashews
- 2 T ground flaxseed (OR I used ground chia seed because I was out of flax)
- 1/3 cup sesame seeds
- 2 T fresh thyme leaves (or 2 t dried)
- 1/2 t sea salt
Combine the above together in a food processor.
- 1 T maple syrup
- 1 T extra-virgin coconut oil
- 1-2 T water, as needed
Add the above to the food processor and mix until it just starts to stick together. Form into a ball and wrap with plastic wrap – chill in the fridge for at least 1 hour or up to overnight. Preheat over to 325 degrees and line a rimmed baking sheet with parchment paper. Remove dough from the fridge and roll it between two sheets of parchment paper – about 1/8 inch thick. Cut the crackers with a pizza cutter or sharp knife. Use a sharp edged spatula to lift them onto the baking sheet. Bake for about 15 minutes – until golden at the edges. Turn the pan halfway through baking. Let cool.