Seed and Nut Clusters - Basic Mix
Inspired by the Structure of Concrete
I’ve spent over a decade making concrete sculptures. I love the material for its versatility, strength, and simplicity. With this recipe, I wanted to create an edible material with similar properties.
The idea follows the logic of how concrete is made:
Structure: (rocks and aggregates) = chunks of nuts
Body: (sand) = powders and crumbs from nuts and seeds
Binder: (cement) = egg white
You can adjust the quantity of each element depending on the texture and purpose you want.
When filed or cut, the slab reveals its structure the same way terrazzo exposes its aggregates. For this reason, the visual and textural qualities of your mix-ins matter. Consider the color, size, and shape of your nuts and seeds.
This is a base recipe you can customize to your taste.
Ingredients
- ½ cup (60 g) chopped nuts
- ½ cup (60 g) sesame seeds
- 2 tablespoons (30 ml) egg white
- Pinch of Maldon salt
Instructions
- In a bowl, combine all ingredients using a silicone spatula. Mix until the egg white is evenly distributed.
- Spread the mixture on a baking sheet to about ¼ inch (6 mm) thick.
- Bake at 350°F (175°C) for 20 minutes, flipping halfway through. The crackers should be golden brown—this ensures they’re crisp.
- Let cool completely. While still warm, the mixture may feel slightly soft. It becomes crunchy once fully cooled.
