Nourish Me Savoury Crackers

CategoryDifficultyBeginner

Immune boosting crackers to go!

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

This recipe was inspired by Alexx Stuart - Low Tox Living. Her original recipe is absolutely lovely and you can find it here but made without nuts or dairy and I love both of these so have added them in along with a few other changes with some other bits and pieces that I had in the cupboard. .

My boys love crackers. I always ate vita-wheats growing up but the ingredients are not that great so this is a gorgeous little cracker on the go. Mostly, crackers are such an empty food with many additives and hidden sugars but these babies are divine, filled with immune enhancers and beautiful, nourishing ingredients. They store well too for a few days in an airtight container.

Ingredients

 Large handful of almonds
 Large handful of cashews
 Large handful of sunflower seeds
 Large handful of pumpkin seeds
 Large handful of brazil nuts
 2-3 cloves of garlic
 3 sprigs of Rosemary (without stalks)
 30 grams organic grass fed butter
 1 tbs homemade stock this is my favourite recipe for stock or 1 tbs salt. (biscuits may need more salt to avoid being bland)

Directions

1

Heat oven to 180 Degrees

2

Grind nuts, seeds, rosemary and garlic. You want them to form a nice nutmeal type consistency without being too chunky.

3

Add butter & stock and mix again

4

Press out on parchment paper on flat tray and add another piece of flat parchment paper over the top and roll a rolling pin on top to get to thickness of a cracker. Remove top paper but keep.

5

Use a knife to cut wet mixture in squares (don't separate though - just a rough cut is fine)

6

Place in oven for 20 - 30 mins until brown then place saved parchment paper back on top and use to flip over and cook underneath for another 5 minutes until brown.

7

Allow to cool and then break on cut lines

8

Enjoy with dips, veggies, avo, or just a yummy cracker on their own.

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Ingredients

 Large handful of almonds
 Large handful of cashews
 Large handful of sunflower seeds
 Large handful of pumpkin seeds
 Large handful of brazil nuts
 2-3 cloves of garlic
 3 sprigs of Rosemary (without stalks)
 30 grams organic grass fed butter
 1 tbs homemade stock this is my favourite recipe for stock or 1 tbs salt. (biscuits may need more salt to avoid being bland)

Directions

1

Heat oven to 180 Degrees

2

Grind nuts, seeds, rosemary and garlic. You want them to form a nice nutmeal type consistency without being too chunky.

3

Add butter & stock and mix again

4

Press out on parchment paper on flat tray and add another piece of flat parchment paper over the top and roll a rolling pin on top to get to thickness of a cracker. Remove top paper but keep.

5

Use a knife to cut wet mixture in squares (don't separate though - just a rough cut is fine)

6

Place in oven for 20 - 30 mins until brown then place saved parchment paper back on top and use to flip over and cook underneath for another 5 minutes until brown.

7

Allow to cool and then break on cut lines

8

Enjoy with dips, veggies, avo, or just a yummy cracker on their own.

Nourish Me Savoury Crackers

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