Cinnamon 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 touch of turmeric, garlic powder, black pepper, and optional smoked paprika gives them a savory, subtly earthy depth — no sweetness, no warming spices, just clean, bold flavor. For anyone navigating a cinnamon sensitivity, store-bought crackers and snack mixes can be a minefield of hidden spice blends, so having a go-to homemade recipe like this is genuinely useful. The ingredient list is short and completely transparent, so you know exactly what's going into every cracker. The technique is straightforward — mix, roll thin, score, and bake — and the result is a sturdy, crispy cracker that holds up to dips, cheese, or just eating straight off the pan. They crisp up even more as they cool, so resist the urge to judge them straight from the oven.
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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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