Recipe: Honey-thyme walnut crackers
Everyone loves a good cheese platter… but instead of reaching for store-bought crackers, these freshly baked ones just take it up a notch.
Honestly, they’re so so good! These crackers are made with walnut flour and chopped walnuts, which bring omega-3 fats and polyphenols that support brain and heart health and help keep inflammation under control. Buckwheat balances it nicely while adding fibre and minerals.
They are lightly sweetened with honey and finished with thyme, a herb traditionally used to support digestion. That balance of healthy fats, fibre, and gentle sweetness helps keep energy steady and appetite calm, rather than leaving you reaching for more out of habit.
Perfect with pickled walnut paste, cheese, or figs. So who is ready to bake crackers?
Ingredients:
- 30g walnut kernel
- 2 tsp fresh thyme leaves
- 55g of walnut flour
- 75g buckwheat flour
- 1-2 tbsp honey
- 2 tbsp olive oil
- 1 egg
- ¼ tsp sea salt
Method:
- Preheat oven to 160 – 170°C (fan-forced). Line baking tray with parchment paper.
- Finely chop your 30g walnuts and thyme and put them in a mixing bowl.
- Add your walnut flour, buckwheat flour, honey, olive oil, egg and salt.
- Knead gently with your hands for 30 – 60 seconds until it comes together into a firm, rollable ball (it should feel cohesive and not too sticky – if too dry, add a tsp water at a time; if too wet from a larger egg, sprinkle in 1 tsp buckwheat flour.
- Roll the dough out as thin or thick as you prefer between two parchment sheets.
- Score into squares. Slide onto tray.
- Bake for 8 -10 min, checking early as small batches brown fast. Cool fully on tray/rack for crispness.