Grain-free, crunchy, laden with good oils and protein, these crackers are perfect on-the-go snacks, lunchbox fillers, cheese-board champions, chips-alternatives…lovely on their own, delicious with a dip. Caraway isn’t a spice I use often, but I’m loving the hints of aromatic anise in these crispy little crackers.
1/3 cup raw cashews/cashew pieces
1/3 cup raw brazil nuts
1/3 cup sunflower seeds
½ cup ground almonds
1 tsp caraway seeds
1 tsp salt
4 Tbsp water
2 Tbsp olive oil
Preheat the oven to 180C and line a baking tray with baking paper.
Get out your food processor and give the brazil nuts a head-start by blitzing them briefly.
Add all the other ingredients and process for a good couple of minutes, until everything is stickily incorporated. It may start to form a doughy ball, and you may need to scrape the sides down occasionally.
Place the dough on the prepped baking tray, and place another piece of baking paper on top. Now grab a rolling pin and roll out the dough as evenly as you can, aiming for a thickness of roughly 5mm. Remove the top sheet of paper and use a sharp knife to score the dough into 20-25 crackers.
Bake for 15 mins – possibly a minute or two longer if your crackers are thicker.
Let them cool on the baking tray before gently easing them apart.
Leave a Reply