Seed, Raisin and Almond Crackers

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I’ve had this recipe in my to-do list for a while now! I love how they look, taste and now I love the process of making them, too! These seed, raisin and almond crackers are perfect for a cheeseboard or even for snacking on their own. They’re a real treat.

I love almond crackers like this: crispy, thin and full of ingredients. I almost stare at them before eating them because of everything that’s happening in there. They really bring your cheeseboard to a whole new level and makes a morning or afternoon snack a lot more pleasurable. They go really well with soft and strong cheeses and honestly, always make extra because you’ll be eating them on their own. If you like cheese boards, check out my post on how to make an Instagram-worthy cheese board. And since there’s not a lot of time before Christmas arrives (yes, I said it)… they’re a pretty present, too!

With this recipe, you can get really creative. If you realize, in the recipe I put the quantities for generic ingredients such as seeds, dried fruits and nuts. I also included what I used but you can really use anything you like. You can use hazelnuts, walnuts, pecans, etc. If you don’t like raisins you can remove them or replace them for any dried fruit like dried blueberries, figs or ginger. Go cray with the seeds: I used 3 types! You can use whatever you have at hand. I have a feeling these would taste great with sesame seeds.

I got many questions on my DMs when I shared this about how you get these seed, raisin and almond crackers nice and thin. The key is step 5 of the recipe so don’t skip it! Once, cooked, you’ll let this bread type thing cool down completely. Then, you’re going to freeze it for at least 2 hours or up to 8 hours. Once frozen, you’ll be able to slice it thinly with a large bread knife. This way you will have clean and thin slices that will then crisp up in the oven.