Breastfeeding Friendly Seed and Nut Crackers
Crunchy, satisfying, and genuinely nourishing, these seed and nut crackers are the kind of snack that earns a permanent spot in your kitchen rotation. Packed with pumpkin seeds, sunflower seeds, flaxseeds, sesame seeds, and chopped almonds, every bite delivers a serious hit of healthy fats, protein, and minerals that nursing parents often need more of. Flaxseeds in particular are a well-loved addition for breastfeeding snacking, and here they pull double duty as both nutrition and a natural binder that helps the slab hold together beautifully. A drizzle of olive oil and a single egg bring everything into a cohesive, rollable mixture that bakes into crisp, golden crackers with almost no effort. The warm spice blend — turmeric, garlic powder, smoked paprika, and black pepper — makes these taste far more interesting than anything you'd grab off a store shelf. They're easy to batch-make, snap apart cleanly along the scored lines, and keep well for snacking throughout a busy week. Pair them with hummus, cheese, or just eat them straight from the pan — no judgment.
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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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