📝 About This Recipe
These handcrafted crackers are a symphony of earthy textures and toasted nutty flavors, designed specifically for those seeking a sophisticated, sugar-free snack. By combining the rich, buttery crunch of California walnuts with a nutrient-dense blend of flax, chia, pumpkin, and sunflower seeds, we create a robust base that rivals any high-end bakery offering. They are remarkably crisp, naturally gluten-free, and provide the perfect savory canvas for your favorite cheeses and spreads.
🥗 Ingredients
The Nut and Seed Base
- 1 cup Raw Walnuts (finely chopped or pulsed in a food processor)
- 1/2 cup Sunflower Seeds (raw, unsalted)
- 1/2 cup Pumpkin Seeds (Pepitas) (raw, unsalted)
- 1/3 cup Flax Seeds (whole brown or golden flax)
- 3 tablespoons Chia Seeds (black or white)
- 2 tablespoons Hemp Hearts (for added protein and softness)
Binding and Seasoning
- 1/2 cup Almond Flour (super-fine blanched)
- 1 tablespoon Psyllium Husk Powder (acts as a binder)
- 3/4 teaspoon Sea Salt (fine grain)
- 1 teaspoon Dried Rosemary (crushed between fingers)
- 1/2 teaspoon Garlic Powder (for savory depth)
- 1 cup Filtered Water (room temperature)
- 1 tablespoon Extra Virgin Olive Oil (for richness)
Finishing Touch
- 1/2 teaspoon Flaky Sea Salt (such as Maldon, for topping)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Prepare two large rimmed baking sheets by lining them with high-quality parchment paper.
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2
In a large mixing bowl, combine the pulsed walnuts, sunflower seeds, pumpkin seeds, flax seeds, chia seeds, and hemp hearts. Stir well to ensure an even distribution of the different sizes.
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3
Whisk in the almond flour, psyllium husk powder, fine sea salt, rosemary, and garlic powder until the dry mixture is uniform.
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4
Make a well in the center and pour in the water and olive oil. Stir with a sturdy spatula until a thick, wet dough forms. Let the mixture sit for 10 minutes; this allows the chia, flax, and psyllium to absorb the moisture and create a 'gel' that holds the crackers together.
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5
Divide the dough into two equal portions. Place one portion in the center of a prepared parchment sheet.
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6
Place a second sheet of parchment paper over the dough. Using a rolling pin, flatten the dough until it is very thin—about 1/8 inch (3mm) thick. The thinner the dough, the crispier the cracker.
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7
Peel off the top layer of parchment. Repeat the process with the second portion of dough on the other baking sheet.
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8
Using a sharp knife or a pizza cutter, score the dough into your desired shapes (rectangles or triangles). This ensures clean breaks after baking. Sprinkle with flaky sea salt.
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9
Place both sheets in the oven. Bake for 35 minutes, then carefully remove from the oven and flip the entire sheet of crackers over (peeling back the parchment) to ensure the undersides dry out.
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10
Bake for an additional 10-15 minutes, or until the crackers are golden brown and feel firm to the touch. Keep a close eye on them during the last few minutes as the nuts can burn quickly.
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11
Turn off the oven, crack the door slightly, and let the crackers sit inside for 10 more minutes to achieve maximum crispness.
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12
Remove from the oven and let them cool completely on a wire rack before snapping them along the scored lines.
💡 Chef's Tips
For the best texture, ensure your walnuts are pulsed into small bits but not a flour; those larger chunks provide a wonderful crunch. If the dough sticks to your rolling pin, always use the 'parchment sandwich' technique described in step 6. Storage is key: keep these in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. If the crackers lose their snap due to humidity, simply pop them back in a 300°F oven for 5 minutes to refresh them. Feel free to swap rosemary for smoked paprika or cumin for a different flavor profile.
🍽️ Serving Suggestions
Pair with a sharp aged cheddar or a creamy goat cheese for a perfect flavor contrast. Serve alongside a bowl of homemade roasted red pepper hummus or baba ganoush. Accompany a charcuterie board featuring prosciutto, olives, and sugar-free cornichons. Enjoy as a crunchy side to a warm bowl of tomato basil soup. Pair with a glass of crisp Sauvignon Blanc or a chilled sparkling mineral water with lime.