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.
- 80 g all-purpose flour
- 80 g whole wheat flour
- 60 g chopped nuts I used almonds
- 1 tsp granulated sugar
- 1 tsp salt
- 90 g dried fruits I used 45g raisins and 45g cranberries
- 75 g seeds I used 40g pumpkin seeds, 20g chia seeds and 15g poppy seeds
- 2 tsp baking powder
- 210 ml water at room temperature
- Mix all the ingredients except the water.
- Add the water and mix.
- Prep a 22x11cm / 9x4in pan by rubbing a bit of vegetable oil on the walls inside. use it to stick a rectangle of baking paper that goes from one long side of the pan to the other. Fill it up with the mix.
- Bake it in a preheated oven at 180°C/350°F for 30-40 minutes or until you feel like it's firm on top.
- Slide a thin knife around the edges without paper and unmould. Once totally cool, freeze for at least 2 hours or up to 8 hours.
- Slice it very thin using a large bread knife.
- Place the slices on a baking tray and bake in a preheated oven at 180°C/350°F for 10-15 minutes or until golden.
- Let them cool down completely and eat them as a snack or as part of a cheese platter or board.