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nut and seed crackersIf you think wheat – or any grain for that matter – is necessary for crispy crackers, be prepared to have that belief well and truly quashed. Like flat earth theory, alchemy, and the theory of the four bodily humors, we now know that grains do not always a cracker make.

Kellie’s Theory of Healthy Cracker Happiness:

Nuts + (grinding x flavouring) + slow baking = a tray of yummy, snappable crackers.

It’s practically revolutionary!

nut and seed crackers + beet soup

nut and seed crackers with a bowl of beetroot, tomato and cumin soup – recipe soon

The key to these is not to grind the nuts and seeds too heavily: there is a fine line between slightly nubbly, cohesive cracker ‘dough’ and nut butter. If you go too far just pop it in a jar and tell people it’s for spreading! Either way you gain a healthy, satisfying snack. It’s just one is the dunker and the other is the dunk-ee.

As for the flavours, keep it plain or go a bit fancy. The hint of southern France is my main suggestion here (which sounds fancy to me anyway), but the basic dough does invite experimentation: go Japanese with ground toasted nori and sesame seeds; add Korean pepper flakes; try ras al hanout, or my beloved za’atar, for a Middle Eastern treat. Loads of possibilities. Keeping them plain will make them ever so slightly more versatile. Although most of us will dip anything in hummus, including a Korean-ish nut cracker.

To whiz these up use a food processor or a good blender, like my fab Froothie. My Froothie blends really well without the need to stop and scrape down the sides, mincing everything more evenly than a food processor. A hand blender would most likely turn this into nut butter.

I’m thinking these crackers would be great additions to children’s lunch boxes, customizing to your brood’s likes and dislikes. Maybe you could get them to use cookie cutters to fashion cool shapes – squirrels and monkeys anyone?

You would be nuts not to try these crispy, protein-packed crackers.

P.S.The crimson-hued soup you see is coming soon. 🙂

nut and seed crackers

Herbes de Provence Seed and Nut Crackers {grain-free + vegan option}

  • Servings: one baking tray
  • Difficulty: easy
  • Print

Easy, nutritious, satisfying. And delicious. No soaking or faffing, just a quick spin in your blender, roll and bake. Child’s play.

2 cups mixed raw, unsalted nuts and seeds (I used broken cashews, pumpkin seeds and sunflower seeds)

2 heaped tbsp nutritional yeast (for a savoury almost cheese-like flavour)

½ tsp ground pepper

½ – ¾ tsp fine salt

2 heaped tsp herbes de Provence or mixed dried herbs of choice (not old stuff from the back of the cupboard, please)

1 medium egg OR equivalent vegan ‘egg’ such as Orgran

1 ½ tbsp. water

Seeds to sprinkle (I used poppy and sesame)

  1. Preheat the oven to 150C/300F. Line a baking tray with parchment paper or Silpat.
  2. Coarsely grind the nuts and seeds in your blender or food processor. You want a nubbly mix that is just beginning to clump together. I found it best to whiz on a medium speed and then pulse once it was evenly chopped but not small enough to use as dough.nut and seed crackers
  3. Pour the ‘dough’ into a mixing bowl. Crumble with your fingers to break up any lumps then stir in the dry ingredients. Take a pinch to test for seasoning, adjusting as needed.
  4. Stir in the egg/vegan egg and the water; mix to form a stiff dough.nut and seed crackers
  5. Roll out as thinly as you can between two pieces of parchment paper. The ones in the photos are not as thin as they can go but they will be more snappy if you go further. Top with the extra seeds, slightly pressing them on. nut and seed crackers
  6. Cut into strips or cut out into shapes. Transfer to your lined baking tray and bake in the centre of the oven for 30 minutes. For further crispness, use a spatula to lift the baked crackers onto a baking rack and return to the oven (lowest shelf) for a further five minutes. This will pull out any residual moisture from the bottom of the cracker.
  7. Allow to cool completely before storing in a sealed container.
nut and seed crackers

Nutrition: Far from being something to limit to the occasional treat, a 2013 study from the Dana-Farber Cancer Institute, Brigham Woman’s Institute and Harvard School of Public Health found that people who ate a daily handful of nuts were less likely to die from any cause during the 30-year study period than those who didn’t eat nuts. They were also found to be – wait for it – slimmer. Death from cancer and heart disease were significantly reduced. Look here for a lay view of this important study. And here’s a good chart detailing the nutrients packed into a wide variety to nuts, seeds and pseudo grains. Can wheat make such claims?

Other healthy wheat-free snacks to try:

Fresh Blueberry Flapjacks from Tinned Tomatoes

Grain and Gluten-free Cream Tea {Scones} by Tabitha’s Gluten-free Dishes

Easy Homemade Crackers by Serious Eats

Savory Potato Rice Crackers {Baked Namak Paare} from Vegan Richa

Apricot and Citrus No-Bake Bars by Food To Glow

Spicy Seaweed Popcorn from Food To Glow

Crispy Middle Eastern Baked Vegetable Fries by Food To Glow

My Crispy Fennel Seed Flatbread Cracker recipe is easily adapted to use a gluten-free flour blend

33 thoughts on “Herbes de Provence Seed and Nut Crackers {grain-free/easily vegan}

  1. laythetable says:

    These look absolutely incredible, I bet they taste as good as they look. Can’t wait to get the soup recipe too

    1. Thanks! They are highly customisable so go for it! Soup soon 🙂

  2. Wow these look fab. I will be trying these. Thank you Kellie.

    1. Thank you Tabitha. And lovely scone recipe that I must try soon too! I bet you’ve nailed the texture. 🙂

      1. Thank you Kellie. I was very happy with the texture. Coconut flour is a wonderful thing.

  3. I’d go nuts for these crackers! They really look delish and easy, especially compared to some gluten or grain free crackers that necessitate a lot of soaking and various steps along the way. Yum! Bookmarking to try these out!

    1. You *could* soak but I think as a snack and not as a main meal thing I am happy not to soak. Life’s too short to always soak your nuts!

  4. Oh, my goodness, so yummy!!! I’ve yet to try my hand at cracker making, but these look like a delicious place to start! And, as for that crimson hued soup? Bring it on ASAP!!!

    1. This is the easiest healthy cracker recipe imaginable, so perfect for a first crack at cracker baking 😉

  5. Deena Kakaya says:

    This is the cleverest thing that I have seen done with nuts in a while and I am so pleasantly surprised at the simplicity when it comes to ingredients and method. My boy will go crazy for these and I can moderate the salt content for him. fabulous as always Kellie x

    1. Oh, Deena, I didn’t invent this at all – loads of recipes floating on the Interwebs, but this is my version. And possibly the simplest one I can think of. Yes, moderate the salt for kiddos and anyone else not wanting the sodium. Salt rather than sugar is my vice, I’m afraid 😉

  6. narf77 says:

    I love crackers especially with soup. Love the look of these and when I have time from study I will whizz up a batch but at the moment it is nose to the grindstone and all hands on deck and whatever I can pull from the freezer at the end of a long hard day of research and study. Cheers for this tasty looking soup accompaniment 🙂

    1. Well you’ve cracked sustainability so onwards and upwards, Fran. These would be great study snacking though. Get someone else to make them for you!

      1. narf77 says:

        The “someone else” (Stevie-boy) is studying as hard as I am…might be time to “phone a neighbour” 😉

  7. They look delicious Kellie…..a guilt free savoury snack is just what I need 🙂

    1. MAybe I can bring them in for the next cohort of Where Now, or sneak them in on this one with an alternative for those that can’t eat such fibrous wonders 😉

      1. Sounds like a plan….next week though…I’m up North again 🙂

  8. lizzygoodthings says:

    Wow and so delicious!

  9. Love it!!!! I make mine similar – going to add some za’atar to some today too! And I love the extra nutritional fact: I’ll be okay then ☺️☺️☺️

    1. Yes, go for the za’atar with yours. Love the stuff (as you well know). How do you bind yours, or do you make them without binding agent?

      1. I use an egg and a bit of olive oil 🙂

  10. Yum yum, we are all big nut fans in our house so sounds like a good plan. Looking forward to the soup recipe too 🙂

  11. They look seriously delicious and I’ve never made a grain free cracker before so really want to give these a go.

    1. Thanks Emily. We love them. I make in them in many different guises. You can even do it as a pie crust!

  12. platedujour says:

    I like crackers- that’s probably why I never eat them, just trying to stay away from troubles 😀 lovely recipe Kellie and so tempting!! Beautiful pictures by the way, always such a pleasure to read your posts 🙂 xx

  13. thehungrymum says:

    You’re right – these would be perfect for the kids’ lunchboxes with some hummous. Great recipe.

  14. Cooksister says:

    Have never tried making my own crackers but GF friends who do assure me it’s nothing to be scared of 😉 Love that you can customise with the spices you like best. Also intrigued by the soup. Beet??

    1. Beet, tomato and cumin 🙂

  15. kacineves says:

    These look soooo yum! I have made lots of gluten free goodies over the past couple of years, but the cracker is a new one for me. I cannot wait to make these so that I can crumble them all over everything! Thanks!

  16. maryseeo says:

    Wow! this looks amazing.

  17. These have my stomach rumbling- yum yum yum xx

  18. I love theses Kellie. I’m not sure why I’ve never made my own crackers. The nearest I’ve got is oatcakes.

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