INGREDIENTS
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¾ cup raw cashews
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½ cup blanched almonds
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½ cup walnuts
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¼ cup raw pumpkin seeds (pepitas)
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2 tablespoons chia seeds
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2 tablespoons flaxseeds
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3 tablespoons olive oil
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1 teaspoon kosher salt
RECIPE PREPARATION
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Pulse nuts, pumpkin seeds, chia seeds, and flaxseeds in a food processor until the texture of very coarse sand (mixture should stick together when pinched). With motor running, drizzle in ¼ cup water, then oil and salt. Pulse until a wet dough forms. Scrape out onto a sheet of plastic wrap and form into a log. Roll up, using plastic to form dough into a tight 2″ cylinder or square. Freeze until firm enough to slice, about 1 hour.
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Place a rack in middle of oven and preheat to 350°. Using a serrated knife, slice dough about ¼” thick and place on parchment-lined baking sheets, spacing ½” apart. Bake crackers until edges and bottoms are golden brown, 30–35 minutes. Let cool on baking sheet.
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Do Ahead: Dough can be made 1 day ahead; keep frozen. Crackers can be baked 4 days ahead; store airtight at room temperature.
SOURCE: Bon Appetit
