Homemade gluten-free crackers made from nuts

This is a terrific recipe for homemade nut crackers that is packed with nutrients and can be a nutrient-dense substitute for regular crackers. For even more nutrients, serve with homemade liver pate or seasoned cream cheese and caviar.


Makes 16-20

2  1/2 cups raw walnuts, almonds or pecans
2 tablespoons Celtic sea salt
1 small onion, coarsely chopped (optional)
1 tablespoon fresh minced rosemary, thyme or garlic (optional)
2 teaspoons raw red wine or cider vinegar
1 tablespoon honey (optional)
1 teaspoon Celtic sea salt (see Sources)

Soak almonds or walnuts overnight in filtered water mixed with 2 tablespoons Celtic sea salt. Drain in a colander. Place in a food processor along with or without optional remaining ingredients. Process to form a coarse paste. Spread mixture onto as thin as possible onto cookie sheets lined with buttered parchment paper. Place another sheet of parchment paper over paste and roll with a rolling pin. Press in cutting lines before drying. Dehydrate in a warm oven (preferably at 150 degrees) for 12-24 hours until completely dry. Adopted from Recipes for Life by Becky Mauldin.

For more information on building health and healing with nutrient-dense foods see our book, Performance without Pain and our e-book on healing acid-reflux.

Best in health,

Kathryne Pirtle

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