Mixed Nut and Seed Crackers
Freezing the dough at least one hour before baking allows the seeds and nuts to absorb the excess liquid—this will help the baked crackers hold together.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Pulse nuts, pumpkin seeds, chia seeds, and flaxseeds in a food processor until the texture of very coarse sand (mixture should stick together when pinched). With motor running, drizzle in ¼ cup water, then oil and salt. Pulse until a wet dough forms. Scrape out onto a sheet of plastic wrap and form into a log. Roll up, using plastic to form dough into a tight 2" cylinder or square. Freeze until firm enough to slice, about 1 hour.
Step 2
Place a rack in middle of oven and preheat to 350°. Using a serrated knife, slice dough about ¼" thick and place on parchment-lined baking sheets, spacing ½" apart. Bake crackers until edges and bottoms are golden brown, 30–35 minutes. Let cool on baking sheet.
Step 3
Do Ahead: Dough can be made 1 day ahead; keep frozen. Crackers can be baked 4 days ahead; store airtight at room temperature.
