A simple cracker that melts in your mouth with a gentle crumble, these Walnut Wafer Crackers are a great addition to a meal with soup or a snack of yogurt and fruit. I like having these crackers in a bowl in the kitchen where my family gathers and they are easy to reach and are a good healthy choice.
These crackers are inspired by Marie’s Savory Walnut, Almond and Pecan Crackers at Food Nouveau.com.
Walnut Wafer Crackers
Ingredients
- 1/2 cup walnuts
- 1/2 cup almond flour
- 1/4 cup pecans
- 1/4 cup pumpkin seeds
- 2 Tbs coconut flour
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1/4 cup walnut oil
- 2 Tbs water
Instructions
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Preheat the oven to 400 degrees Fahrenheit.
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Place all of the dry ingredients into a food processor and process on low for 30 seconds to 1 minute or until the seeds and nuts are cut into very small pieces.
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Add the walnut oil and water.
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Pulse for 10-20 seconds or until a ball begins to form.
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Press the dough into a ball and place on a piece of parchment paper.
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Place another piece of parchment paper on top of the ball of dough. With a rolling pin on top of the parchment paper roll the dough to 1/8 to 1/4 of an inch thick. The dough is sticky and the top parchment paper will prevent the dough from sticking to the rolling pin.
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Remove the top parchment paper and cut the rolled dough into small rounds with a miniature biscuit cutter.
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Very carefully, as the dough is a bit crumbly, move the cut rounds to a parchment lined baking sheet.
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Bake at 400 degrees Fahrenheit until the edges begin to turn golden brown. Usually 8-12 minutes.
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Remove from the oven and place the crackers onto a cooling rack.
Gabi says
Would you mind sharing which almond flour you use?
Elena Wistey says
I usually use Bob’s Red Mill, Super Fine Almond Flour.
Gabi says
Oh, and also: what is a good substitute for coconut flour? I cannot tolerate coconut products…
Elena Wistey says
Coconut flour is a binding agent and acts as the main binding agent in these crackers. There is not a good one-to-one substitution. You are welcome to try 1 Tbs of potato starch instead of the 2Tbs of coconut flour, as small amounts of potato are often tolerated by those with SIBO. However, if you want a more traditional SIBO-solution, you can decrease the oil to 2Tbs, omit the water and coconut flour, and add an egg. The egg will act as the binding agent. I haven’t tried this variation of the recipe but it is where I would start. So, no promises…
Ann says
Hello, I am wanting to make these for Thanksgiving. I don’t have walnut oil, any other ideas? Thanks!
Elena Wistey says
Hi Ann,
I suspect extra virgin olive oil will work. It will create a cracker with a more savory flavor.
Elena