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Nut and Seed Crackers
(recipe, Sara Forte)
I keep hummus in my fridge at all times. Some would consider it a dip, but I consider it a staple condiment, like ketchup or soy sauce. I put in on all sorts of things, but these crackers and hummus are the perfect pair. The delicate dough needs to be chilled, which takes some time, but these homemade crackers are something special.
- ½ cup almond meal
- ½ cup raw cashews
- 2 Tbsp. ground flaxseed (flax meal)
- ⅓ cup sesame seeds
- 2 Tbsp. fresh thyme leaves
- ¾ tsp. sea salt
- 1 Tbsp. maple syrup
- 1 Tbsp. extra-virgin coconut oil
- 1 to 2 Tbsp. water, as needed
- Combine the almond meal, cashews, and ground flaxseed in a food processor and pulse a few times just until evenly ground. Add the sesame seeds, thyme, ½ teaspoon of the salt, the maple syrup, and coconut oil, and pulse a few more times. Add the water, 1 tablespoon at a time, until the mixture just begins to stick together. Form the dough into a ball, wrap it in plastic wrap, and chill for 1 hour or up to overnight.
- Preheat the oven to 325 degrees and line a rimmed baking sheet with parchment paper.
- Remove the dough from the fridge, put it between two sheets of parchment paper, and roll it out to a ⅛-inch thickness. (You want it to be thin, but if it's too thin, you won't be able to pick up the finished crackers without breaking them.) Using a sharp knife, cut the crackers into the shape of your choice. Using a sharp-edged spatula to get under the cracker pieces, gently place the crackers on the prepared baking sheet with ¼ inch of space between them.
- Bake the crackers, rotating the baking sheet halfway between the cooking time, until the edges look toasted, 11 to 13 minutes. Sprinkle the remaining salt on top and let cool completely before serving.