Walnut, Macadamia & Almond Crackers – the ultimate heart healthy snack
With National Nut Day coming up on October 20th I’ve given traditional crackers a wholesome makeover with a heart healthy combination of nutritious nuts.
This delicious gluten free snack is beautiful for entertaining, alongside your favourite pesto or dip, paired with a hearty soup or as a nourishing addition to your healthy lunchbox.
½ cup Mother Earth walnuts
½ cup Mother Earth natural almonds
½ cup Mother Earth macadamias
1 cup sunflower seeds
1 tsp salt
Generous grind of cracked black pepper
½ tsp smoked paprika
¼ cup linseeds
3 Tbsp chia seeds
5 Tbsp water
Pre-heat oven to 180 degrees Celsius.
Place the nuts and seeds into a food processor and blitz to a fine crumb.
Add the remaining ingredients and process until well combined and slightly sticky.
Gather dough into ball and place between two sheets of baking paper.
Press with your hands until roughly flattened and then use a rolling pin to roll out until ½ cm thick.
Remove the top layer of paper and tidy the edges using damp hands.
Use a knife to score the dough into square or rectangle crackers.
Bake until lightly golden. The outer crackers will cook first. These may be gently removed and left on a rack to cool, allowing the inner crackers to cook longer.
Total cooking time will be about 15-25 minutes.
Use your hands or a knife to gently break crackers along the score lines.
Store in an airtight container for up to four days. They also freeze well for up to a month.
Makes approximately 30 - 40 crackers depending on size of cracker.
Recipe by Kelly Gibney