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  atmykitchentableblog · Member · Mar 26, 2014 at 3:44 am

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  POSTED BY ATMYKITCHENTABLE ⋅ MARCH 26, 2014 ⋅ LEAVE A COMMENT
  FILED UNDER CASHEWS, CRUNCHY HEALTHY SNACKS, GLUTEN AND DAIRY FREE, GRAIN-FREE, LUNCHBOX SNACKS
  Grain free, cashew flour crackers that satisfy your crunch craving.

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  Caution! These are irresistible! I suggest putting them out of reach so you don’t eat them all in one sitting. They keep really well in an airtight jar for a week, if they last that long.

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  The dough is easy to work with and holds together well while being rolled out. I have found though with making crackers it’s best to keep the dough really thin which is why the process involves rolling them out between two sheets of plastic wrap (you can alternately use wax paper).

  Grain Free Seeded Crackers

  2 heaping cups of raw cashews

  1 egg

  1 tablespoon coconut oil

  1 teaspoon sea salt

  1/2 – 1 teaspoon cracked black pepper

  1/2 tablespoon black sesame seeds

  1/2 tablespoon sunflower seeds

  Directions:

  Preheat oven to 350 degrees.

  In a food processor, grind the cashews into flour. Watch them closely so you don’t over grind them into nut butter. Grind it as fine as possible before it turns to cashew butter. Add salt and coarsely ground pepper and pulse.to combine.

  In a separate medium sized mixing bowl, whisk the egg and oil together and stir in the “cashew” flour mixture until well combined. Pat together to form a ball. It holds together very nicely.

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  Lightly dampen a working surface for rolling out dough. Stretch a large piece of plastic wrap over surface. The moisture will make the plastic wrap stay in place while you roll out the dough. Working in batches, place half of the dough in the center of the plastic wrap, pat into a rectangular shape and flatten with the palm of your hand. Cover dough with another piece of plastic wrap. Roll out into a nice smooth rectangle about 1/8 inch thick. Try your best to keep an even thickness throughout the dough.

  Remove top layer of wrap. Sprinkle half of the sesame and sunflower seeds over the dough and with your rolling pin roll over the surface of the dough with very light pressure to imprint seeds into dough. With a pizza cutter, score dough in even “crackers” for cutting later after they get baked.

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