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If we are being really honest, crackers are not the most exciting food in the world. I mean seriously, when was the last time that you actually craved a cracker?
Do you ever find yourself craving crackers the way you’d lust after a beautifully ripened, juicy red watermelon or chocolate? Probably not, but they are an absolute necessity when that salty, crunchy craving hits.
They are of course the perfect vehicle for your favorite cheeses and dips. And once you bite into these flaky, buttery crackers, it’s pretty hard to stop eating them. They are a bit on the fragile, delicate side but they sure do melt in your mouth.
These crackers are light, crispy and gave off a buttery presence without any actual butter whatsoever. Thank you macadamia nuts! Walnuts can also give a cracker a butter flavor so feel free to test that out if you don’t have macadamia nuts on hand. The flavor won’t be as delicate but they will still taste wonderful.
Instead of using my typical sea salt in this recipe, I decided to use celery salt. The cool, grassy flavor of celery seed enhances the crackers and gives a more distinct taste. The combination of salt and celery seed can enhance bland foods in need of not only salt, but a subtle, tangy flavor.
Celery salt is made by combining two parts salt with one part celery seed. You can purchase this or make your own. Often, commercially made celery salt contains an anticaking agent such as silicon dioxide or calcium silicate. So, skip that and make your own. It is so easy!
Start by grinding the celery seed with a spice grinder, mortar and pestle or coffee grinder. Then combine with the salt and mix well. Store your finished celery salt in a jar, and use as needed.
It’s not very often that I make raw cracker bases with fresh soaked nuts, I normally soak and dehydrate them first so I can get a finer flour texture. This time I left them wet so that I could create a more paste like dough, giving the cracker a nice tight structure. Mission accomplished.