Homemade walnut, macadamia & almond crackers

This recipe will obviously take you a little longer than heading to the store to buy crackers of the cheap packaged variety. The payoff for taking the time to make your own is big though. My crackers are SO much more delicious than the store-bought version and will keep you full and satisfied for longer thanks to lots of fibre and satiating good fats. You'll also have that lovely sense of satisfaction that comes from crafting great food in your own kitchen

Wishing you lots of love and light this weekend. Hugs Kellyxox

Walnut, macadamia and almond crackers

½  cup raw walnuts

½  cup raw almonds

½  cup raw macadamia nuts

1 cup sunflower seeds

1 teaspoon sea salt

generous grind of cracked black pepper

½ teaspoon smoked paprika

¼ cup linseeds

3 tablespoons chia seeds

5 tablespoons water

Preheat oven to 180 degrees. Place the nuts and seeds into a food processor and blitz to a fine crumb. Add the remaining ingredients and process until well combined and slightly sticky. Gather the dough into a ball and place between two sheets of baking paper. Press with your hands until roughly flattened and then use a rolling pin to roll out until ½ cm thick. Remove the top layer of paper and tidy the edges using damp hands.

Use a knife to score the dough into square or rectangle crackers.

Bake until lightly golden. The outer crackers will cook first. These may be gently removed and left on a rack to cool, allowing the inner crackers to cook longer.

Total cooking time will be about 15-25 minutes.

Use your hands or a knife to gently break crackers along the score lines. Store in an airtight container for up to four days. They also freeze well for up to a month.

Makes approximately 30 - 40 crackers depending on size.