Whole grain-nut Crackers

Whole grain nut flour crackers

I love to snack on crunchy things, but I need to reduce my intake of simple carbohydrates and salt while increasing intake of whole grains and good fats. I have been experimenting on creating snacks that meet these criteria. These crackers use nut and whole grain flours and are quite tasty.

200 grams whole grain flour (whole wheat, oat flour, whatever you like)
200 grams freshly ground nut flour (I used a mix of ground almonds and walnuts)
5 grams of salt
5 grams of sodium bicarbonate or potassium bicarbonate
150 grams water (approximate)

Preheat oven to 325 degrees F

If necessary grind nuts in small batches, pulse until fine, but not until nut butter.
Mix dry ingredients. I found the fat from the nuts sufficient. (I roast the nuts before grinding which seems to let them release their fat more easily)
Add water, start with about 2/3rds of the water and see if the dough holds its shape. Add additional water if necessary.

Divide dough into thirds. On parchment paper, rollout until the dough is about 2mm or less. The thinner they are the crispier they get. Cut sheet of dough into crackers desired size.

Bake 40 minutes swapping baking trays positions half way through the time. Allow to cool completely as they will get crispier as they cool.

Cracker can be season as desired. I have tried onion and garlic powder, mixed herbs, sesame seeds. They could get a sprinkle of salt, if you desire.

Notes from sessions:

1/29/22 120g water half the dough 1tsp onion powder 1/2tsp garlic rolled out in a tortilla press. Trying 375 degrees convection baking about 25 minutes