Gluten Free Nut Crackers

30-40 crackers
by Gina Hughes

These tasty gluten free crackers are great just on their own, or served with accompaniments as you choose. Make and bake way in advance for easy entertaining. Cue the pate, the soft cheeses, or the good ole dips that are in abundance on this site. Happy Entertaining.

Need

  • 300 g mixed nuts of choice (such as almonds, brazil nuts, cashews)
  • 1 large egg
  • 20 g filtered water
  • 20 g olive oil
  • 2 tsp sea salt flakes

Do

1  

Preheat oven to 180ºC (fan forced).

2  

Place nuts into TM bowl and mill 6 sec/speed 9.

3  

Add egg, water, olive oil and salt and mix 5 sec/speed 5.

4  

Divide the dough into two and place each directly onto a piece of baking paper.

5  

Shape first lot of dough into a rectangle using your fingers. Place another piece of baking paper over the top and roll the dough out to 2mm thick. If you wish to make the rectangle perfect, lift the top sheet of baking paper, and with a fine spatula cut around the edges of the dough, repositioning the cut-offs to create the shape you wish. Roll the dough again lightly to achieve a flat surface. Repeat with the second half of dough.

6  

Using a thin spatula or knife, lightly cut through the dough into slices or squares to create crackers. Carefully lift the dough on the bottom sheet of baking paper and place on two baking trays.

7  

Bake 8 minutes then turn the trays around and bake for a further 6 minutes until nice and golden (keep an eye on the crackers as they can burn easily).

8  

Once out of the oven, use a knife to gently cut through the crackers again to separate them.

9  

Cool crackers on a cooling tray and then store in an air tight container for about a week.

More

You can use any combination of nuts and seeds you like. However, if only using seeds such as pumpkin seeds and pepitas (to make the crackers nut free), the flavour isn't quite as nice.

Try spraying the dough with a little water and sprinkle with seeds (such as sesame or poppy) or extra salt before baking.

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