Nut crackers

Nut crackers

Total: 45 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / piece: 55 kcal
, Fat: 5 g
, Carbohydrate: 1 g
, Protein: 1 g

Ingredients

25 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Dough

150g ground almonds or hazelnuts or nut residue from almond or hazelnut milk
3tbsp olive oil
1tbsp crushed linseed
2tbsp nutritional yeast
¼tsp salt
¼tsp garlic powder
¼tsp onion powder
¼tsp paprika
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How it's done

Dough

In a bowl, mix the nuts with all the other ingredients up to and including the seasoning, combine to form a firm dough. Add a little water if necessary. Roll out the dough thinly (approx. 4 mm) onto a baking tray lined with baking paper (take care as the dough is very crumbly!), cut into approx. 25 equal pieces (crackers) but don't separate them (the crackers will separate easily once baked). Prick the crackers with a fork.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Turn the crackers and continue to bake for 10 mins. Leave to cool on a rack.

Good to know
That fits: Hummus or other dips.
Tip: You can also use mixed nuts (e.g. almonds, hazelnuts, walnuts).

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