Our first walnut cracker. We finally have the level of skill to make one. Working with almonds is forgiving but walnuts are fragile and you need to have control over the heat and humidity during the drying process to create a cracker that lives up to the walnut potential.
You get a soft buttery taste on the palate with walnut crackers. We have intentionally left the cracker 'rough' so there are large chunks of walnut in many of the crackers.
The texture and taste is complemented with the additon of roast pumpkin and onion.
But the piece de resistane is the methi. The aroma in the kitchen when they are in the dehydrator is amazing. In case you don't know methi it is fenugreek. We use the leaves rather than the seeds however.
You will enjoy this one. We will give you your money back if you don't.