Brazil Nut Free Seed and Nut Crackers
These crackers are the kind of snack that makes you wonder why you ever bought the boxed stuff. Packed with pumpkin seeds, sunflower seeds, sesame, flaxseeds, and chopped almonds, every bite delivers serious crunch along with a warm, savory depth from turmeric, garlic powder, and a hint of smoked paprika. The technique is simple — mix, press thin, score, and bake — but the result looks and tastes genuinely impressive. Store-bought seed crackers can be a minefield when you're avoiding specific tree nuts, since many brands mix everything together on shared lines with no clear labeling. Making them at home means you control every single ingredient, and this recipe sticks to seeds and almonds without a brazil nut in sight. The olive oil and egg bind everything into a cohesive slab that bakes up crisp and golden, snapping apart cleanly along the scored lines once cooled. Pile them with hummus, top them with cheese, or eat them straight off the pan — they disappear fast either way.
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Learn more →Ingredients
6 servings
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- ¼ cup sesame seeds
- ¼ cup flaxseeds
- ½ cup raw almonds, roughly chopped
- 2 tbsp extra virgin olive oil
- 1 large egg
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, and chopped almonds. Add the olive oil, egg, salt, turmeric, garlic powder, black pepper, and smoked paprika, if using. Stir until every seed and nut is evenly coated and the mixture clumps together when pressed.
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