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Walnut Crackers

 

Well hey now and happy Monday.

This low glycemic cracker recipe is my absolute favourite. It is sweet, salty, crispy and amazing. I feel like it is as if a graham cracker met up with a vegetable thin, made friends with some walnuts, made a little love in the kitchen and spawned this cracker.

Crackers are one of those craving foods. They are crispy, they are salty, they work wonders as serving vessel for our fave spreadable and most are filled with crap. Check the ingredient label of your everyday supermarket type cracker and you are likely to find things like hydrogenated and/or partially hydrogenated oils, shortening and oodles caboodles of the big bad kind of salt.

As I had a full weekend of cooking, I am keeping this one short and going straight to el recipado. Give these goodies a go. There is something so impressive about serving someone, especially yourself, crackers that you made from scratch. I think home made crackers are up there with making your own ketchup and sauerkraut– like it’s so 1825-chic.

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Gluten-Free Walnut Crackers

Walnut Crackers


  • Author: Meghan Telpner
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 minutes
  • Yield: Serves 46 1x

Ingredients

Scale
  • 1 cup almond meal (grind almonds in food processor)
  • 1 cup gluten-free flour of choice (keep it super low glycemic and use a bean flour!)
  • 1 tsp celtic sea salt
  • 1/2 cup walnuts, chopped
  • 1 egg whisked (or use egg replacement outlined below)
  • 2 tbs olive oil

Instructions

  • Preheat oven to 350.
  • Stir together almond flour, salt, walnuts, eggs and oil until well blended.
  • Line baking sheets with parchment paper.
  • Place one half of the dough in the center of each lined sheet.
  • Cut another piece of parchment paper and place it over the dough.
  • Roll dough out between the two pieces of parchment paper, until it is the desired thickness (thin is better for crispy crackers, keep it thicker for flat bread style).
  • Cut the dough with a knife or pizza cutter into 2 inch squares.
  • Bake for 10-12 minutes until golden.
  • For each egg to be replaced, blend in a blender/food processor 1 tablespoon flax seed with 1/4 water until the mixture is thick and creamy. You may also wish to add a little arrowroot or tapioca starch- just a tsp or two.

25 responses to “Walnut Crackers”

  1. Andrea says:

    I went with the green smoothie this morning for breakfast – as soon as the kale came out of the fridge, my partner knew it was smoothie time (just for me though, he’s still not on the green smoothie wagon).

  2. Ashley says:

    I love these crackers! I eat them all by themselves they’re so good…

  3. VeggieGirl says:

    Love walnuts and crackers, so I know I’d love this fusion! :-D

  4. Jeanne says:

    I don’t have a food processor – is there another way to get almond meal? I have a mortar and pestle, but I’m afraid I’m going to be grinding almonds forever! These look great.

  5. Jennifer R. says:

    These look divine! Think Coconut flour would work? I have blanched almond flour too (and a zillion other gf flours, but they would be high gi). I had eggs for breakfast, which is standard at our house on Monday mornings. So looking forward to this 5 days of eating low!!! :)

  6. Cindy says:

    Thanks for another cracker recipe. I am still struggling with getting them to stick better but I will get there!

    These look great and I JUST happent to have garbanzo flour, and millet flour and coconut flour….CRACKERS….now that’s a good thing to make with those flours!

    Breakfast I haven’t had yet (it’s only 8 am and I don’t get hungry till about 9)

    but I have brought with me today your Almond Sunflower Cereal. (it’s day one right?)

    I am trying to follow your schedule as closely as poss.

  7. Stephanie says:

    My 4 yo son has sensitivities to preservatives and colors in foods and there is only like 2 kinds of crackers he can eat without hanging from the chandelier 3 minutes later. Thanks for the recipe, I’ll be sure to try them, he loves crackers!!!

    Thanks for all your inspiring posts by the way. I really need to get back to eating/making food from scratch, for our health’s sake, and for my sanity… my son has been going “adhd-like” on me lately and I know it’s because of the food. So I’m going to read your posts as far back as I can to reinspire myself to do this for all of us. Thanks again for such a great blog!

  8. renee says:

    hi,
    how fortunate that my husband just started low glycemic eating! You have great ideas and recipes (of course, or why would I be here?)
    Where is the almond sunflower cereal recipe?
    Thanks,
    Renee

  9. Cindy says:

    Meghan…any idea where young coconut meat falls in the index?

    I can’t find it…just curious if it was high or low.

    Day one is going very well. I had to make some tweaks to your menu (had lentil soup for lunch and having a salad for dinner) but all good.

    Thanks

  10. Meghan Telpner says:

    I am guessing it probably rather low thank to all the goodness fats in it. Coconut water is a whole other story.

  11. Jennifer R. says:

    yes, I know! Frustrating, isn’t it?!! The point is that some children’s behavior are affected by salicylates (and most all by dyes and preservatives)… but most of the families on Feingold still eat the S.A.D. which we all know is not healthy. I used the program for the information, not for what food that passes the Feingold requirement is okay for my child to eat. Make sense??

    And it’s not a giveaway, but a fundraiser — if you donate a certain amount, you can get the basket of crappola. This organization does some good work, but they don’t “get” the whole picture of health — as evidenced by all the candy.

  12. Meghan Telpner says:

    Crohn’s and colitis foundtation have a burger/hot dog and chips fundraiser. Ugh. When I put together a heal the world program, I won’t have fundraisers where I sell food that causes the problem of which I am trying to heal from. Kind of reminds me of how pharmacies sell all the junk food that people pick up prescriptions to help them deal with the results of eating the junk food. A little self-sustaining economy.

  13. Allie (Random Teaspoon) says:

    I just made these! They turned out great. Hope you don’t mind I posted photos and the recipe. http://randomteaspoon.blogspot.com/2010/04/gluten-free-low-glycemic-crackers.html

  14. Diane Stenton says:

    Can Irish Moss be used as egg replacement?

  15. Expert Spotlight | CNE Kitchen Roundup #4 says:

    […] Walnut Crackers Recipe […]

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