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Seed and Nut Crackers Recipe
Ash Tyrrell

Seed and Nut Crackers Recipe

I've been making my own crackers for years now, and honestly, I still get a little thrill every time a batch comes out of the oven golden and crisp. I used to think crackers were one of those "buy them, don't bake them" foods until I tried a nut and seed version at home. Once I saw how forgiving the process was, I never looked back.
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Prep Time 30 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 cup almonds – these grind down into a fine neutral meal that forms the backbone of the cracker.
  • 1/2 cup hazelnuts – adds a warm toasty flavor; walnuts or macadamias work as a swap.
  • 1/2 cup pumpkin seeds – brings a mild earthy bite and a bit of texture.
  • 1 cup sunflower seeds – the main bulk seed; process half of them for a smoother bite.
  • 1/2 cup golden flax seeds – a gelatinous seed that helps bind everything together as it soaks up water.
  • 1/2 cup chia seeds – another binder; grinding them first gives an even better hold.
  • 1/2 cup whole psyllium husk – this is the real glue of the recipe so don't skip or skimp on it.
  • 1/4 cup golden flaxseed meal – adds extra binding power and a subtle nutty depth.
  • 1 tsp sea salt – wakes up every other flavor so never leave it out.
  • 1 1/2 cups warm water – helps activate the psyllium and flax so the dough comes together.

Method
 

  1. Start by setting a rack in the middle of your oven and heating it to 350°F (175°C). Getting the oven fully preheated before the dough goes in helps the crackers bake evenly from edge to center. It only takes a few minutes, so use this time to measure out your nuts and seeds.
  2. Add the almonds, hazelnuts, and pumpkin seeds to a food processor fitted with an S-blade and pulse until you get a fine, flour-like meal. I usually toss in half of the sunflower seeds here too if I want a smoother texture. If you don't own a food processor, a strong blender works just as well.
  3. Tip the ground nut mixture into a large bowl along with the remaining sunflower seeds, flax seeds, chia seeds, psyllium husk, flaxseed meal, and salt. Stir everything together well before adding any liquid, so the binders are evenly distributed and don't clump in one spot once the water goes in.
  4. Pour in the warm water and mix everything together using a spoon or your hands, not a food processor. The psyllium and chia start gelling almost instantly, so hand-mixing gives you far more control. If the dough feels dry, add water a tablespoon at a time until it holds together.
  5. Divide the mixture roughly in half. Place one portion between two sheets of parchment paper and roll it out into a thin, even layer. If a hole appears, just pinch off a little dough from elsewhere and patch it before moving on.
  6. Peel back the top sheet of parchment and use a knife tip to score the dough into whatever shapes you like — squares, triangles, or diamonds all work well. Scoring now means the crackers snap apart cleanly later instead of shattering unevenly.
  7. Slide the dough, still on its parchment, onto a baking sheet and bake for about 30 minutes, flipping halfway through so both sides crisp up evenly. Keep an eye on the edges near the end, since thinner spots can brown faster than the center.
  8. Transfer the baked sheet onto a wire cooling rack rather than leaving it on the pan. Air circulating underneath stops steam from softening the bottom. Once it's fully cool, snap the crackers apart along your scored lines and they're ready to eat.

Notes

  • I always mix the water in by hand instead of the food processor, since the gel forms too fast and turns sticky if the blade touches it.
  • I grind my chia seeds instead of leaving them whole, since I find the crackers hold together noticeably better.
  • I rotate my baking sheet once, halfway through baking, because my oven runs hotter at the back.
  • I patch any holes in the rolled dough right away rather than baking around them, since gaps just turn into weak, crumbly spots.
  • I let the crackers cool fully on a rack before storing them, otherwise trapped steam softens the crunch I worked so hard for.