We all know seeds and nuts are good for us and help our bodies function as they were made to function.

I couldn’t go past testing out these babies, just in time for the Christmas season when all the dips make an appearance and it can be hard for a starch/gluten free kinda girl. Green Kitchen Stories are the source for this recipe, actually most of the food I cook is from there as they are so clever! My first batch of nut crackers disappeared like lightning, and not by just me, so I am making another batch tonight. I will also try and make another batch in time for our flight to Sydney at the end of this week. There are hardly any ingredients, a little goes a long way, and they are super easy! What more could you ask for?

Gluten Free Nut Crackers

• 300g nuts and seeds (almonds, cashews, sunflower seeds, chia seeds, walnuts, etc)
• 1 egg
• 1 tsp sea salt
• 2 tbs water

* Preheat oven to 180C.

*In a food processor or Thermomix churn up the nuts so they are chopped up finely.

*Add the egg, salt, and water. Stir into the mixture until well combined.

*Scoop mixture out onto a baking tray lined with baking paper. 

*Lay another sheet of baking paper over the top of the mixture and use a rolling pin to roll out flat (the top sheet of baking paper stops the mixture from sticking to the rolling pin).

*Sprinkle the top of the flat mixture with seeds – I used sesame seeds this time.

*Take the top baking paper off and slice the flat mixture with a knife so the pieces break off once cooked.

*Place tray in the oven to cook for approximately 10 minutes or so.

*Keep a close eye on the nut mixture as it will burn very quickly.

*Once cooled, store the crackers out in the open or in a jar if eating them within a few days (they won’t make it past the first day!)

This is how we enjoyed our gluten free nut crackers after work today (see above). Fresh red cherry tomatoes from the garden, avocado, cream cheese and crackers – paired with a cold glass of Guinness