These nut and seed crackers are nutty, light, crispy, and customizable. They are really easy to make and pretty hard to mess up.
Add the almonds, hazelnuts, and pumpkin seeds into a food processor and pulse until they resemble coarse flour.
Combine the almond-hazelnut-pumpkin-seed "flour" with the rest of the ingredients. Stir until the dough is combined.
Divide the dough in half (or thirds if you want really thin crackers). Place the dough in between two pieces of parchment paper. Using a rolling pin, firmly roll out the dough into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough.
Preheat oven to 350°F (175°C). Slide the parchment paper with the dough onto a baking sheet and bake for 20 minutes. Remove the cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the parchment paper off of the back.
The easiest way to flip the cracker is to slide the parchment paper from the baking sheet onto a big cutting board. Then cover the cutting board with the baking sheet and flip the cutting board over.
Bake for another 10 minutes, until fully dry, crisp, and golden around the edges.
Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.
For longer term storage, store the crackers in an airtight container in the refrigerator or in the freezer for up to 3 months.
*I prefer 2 Tbsp. (30 ml) maple syrup, but it's not keto-friendly.
This recipe has been adapted from My New Roots.