The Sugar Breakup Nut Crackers

Nut slice
These crackers are the easiest you’ll ever make. They are thin, crisp and gluten free. It’s also incredibly adaptable, you can use any nut or seed. They are a great replacement for traditional savoury biscuits. Really yummy with cheese and pesto. Delicious with fresh tomato and roasted capsicum. The food combinations are endless.

  • Makes: 30 large crackers
  • Prep time: 10 mins
  • Difficulty: Very easy
  • Requires: Biscuit tray

Ingredients
400g mixed nuts and seeds
1 tablespoon of The Sugar Breakup Organic Golden Rice Malt Syrup
1 tablespoon water
1 large egg
1/2 teaspoon sea salt



Putting it together

  1. Preheat the oven to 180C.
  2. Put the nuts and seeds into a food processor and mix until smooth (if using a Thermomix, 8 seconds on speed 9).
  3. Place nut mixture into a large mixing bowl and add the golden rice malt syrup, salt, egg and water.
  4. Mix using a wooden spoon until it forms a thick dough.
  5. Divide the mixture into two. Take one piece and roll it between two pieces of baking paper, until it’s about 2-3mm thick. Take the top layer of baking paper off and carefully slide the baking paper and nut mix onto the biscuit tray.
  6. Using a sharp knife cut the dough into desired biscuit shapes.
  7. Sprinkle salt, seeds, rosemary etc over the top. Use whatever you have handy.
  8. Bake for 7-10 mins, keep an eye on it so it doesn’t burn.
  9. Remove from oven and let it sit for 5 mins, then transfer to a wire rack to cool.
  10. Keep in an airtight container.

 

2 thoughts on “The Sugar Breakup Nut Crackers

  1. Hi, can anyone advise me on what to use instead of brown sugar, please? I have been sugar free for almost 3 years now and still haven’t found an answer. I use dextrose in cooking.
    thanks so much.
    Anne-Marie

    • Hi Anne-Marie, if a recipe calls for brown sugar I usually try to adapt it so I can use rice malt syrup. This normally means adding more dry ingredients or decreasing some of the other wet ingredients because the RMS is a liquid in comparison to the brown sugar. It can be very tricky and often I will use dextrose as well as the RMS to try and balance the recipe out and get that brown sugar tase. I’ve found it’s been a matter of trial and error. Good luck. Fiona @thesugarbreakup

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