Cashew Free Seed and Nut Crackers
These crackers are packed with pumpkin seeds, sunflower seeds, sesame, flaxseeds, and chopped almonds, all pressed into a thin, golden slab that shatters satisfyingly with every bite. A single egg and a drizzle of olive oil bind everything together, while turmeric, garlic powder, and smoked paprika give each cracker a warm, savory depth that store-bought versions rarely match. Because the ingredient list is completely transparent — seeds, nuts, spices, and nothing else — you never have to squint at a label wondering what's hiding in the mix. Rolling the mixture thin is the real trick here: that 1/8-inch slab is what turns a clump of seeds into a genuinely crisp, snappable cracker rather than a chewy granola bar. The scoring step before baking means the crackers break apart cleanly along neat lines, so you get tidy squares perfect for loading up with cheese, hummus, or avocado. They firm up even more as they cool on the pan, so resist the urge to taste-test too early — the payoff is worth the few extra minutes of patience.
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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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