With National Nut Day coming up in October I’ve been working with Mother Earth to create some heart healthy nut-lovin recipes with their raw nut range - talk about a dream assignment! This time I've given traditional crackers a wholesome makeover with a delicious combination of nutritious nuts. A tasty gluten free snack that is beautiful for entertaining, perfect alongside your favourite pesto or dip, paired with a hearty soup or as a nourishing addition to your healthy lunchbox.
This recipe will obviously take you a little longer than heading to the store to buy crackers of the cheap packaged variety. The payoff for taking the time to make your own is big though. My crackers are SO much more delicious than the store-bought version and will keep you full and satisfied for longer thanks to lots of fibre and satiating good fats. You'll also have that lovely sense of satisfaction that comes from crafting great food in your own kitchen
Lastly, I generally keep this blog light and happy but after being inundated this week by images and stories of the terrible journeys of refugees out of Syria, I'm feeling such an overwhelming sense of privilege and gratitude that I call New Zealand home. I cannot imagine fearing for the safety of my child in the way that these parents do. I don't mean this line of conversation to be a downer at all, rather a chance to put smaller worries put in perspective and to realise how incredibly lucky we are to live in parts of the world not at war.
If you live in NZ and are curious about what more can be done visit this Amnesty International page.
On the hunt for a great pesto recipe partner with the crackers? Check out my pistachio, basil and mint version HERE
Wishing you lots of love and light this weekend. Hugs Kellyxox
Walnut, macadamia and almond crackers
½ cup raw Mother Earth walnuts
½ cup raw Mother Earth almonds
½ cup raw Mother Earth macadamia nuts
1 cup Alisons Pantry sunflower seeds
1 teaspoon sea salt
generous grind of cracked black pepper
½ teaspoon smoked paprika
¼ cup linseeds
3 tablespoons chia seeds
5 tablespoons water
Preheat oven to 180 degrees. 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 the dough into a 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.