Citric Acid Free Seed and Nut Crackers
These crackers are the kind of snack that disappears fast — deeply golden, satisfyingly crunchy, and packed with real texture from pumpkin seeds, sunflower seeds, sesame, flaxseeds, and chopped almonds in every single bite. For anyone navigating a citric acid sensitivity, store-bought crackers can be a minefield of hidden additives and preservatives, but every ingredient here is straightforward and easy to verify. The binding comes from just an egg and olive oil, which means no fillers, no mystery acids, and no compromises on flavor. A warm blend of turmeric, garlic powder, black pepper, and optional smoked paprika gives the slab a savory, almost nutty depth that makes plain crackers feel like a distant memory. Rolling the mixture thin between two sheets of parchment is the key move — it creates that crisp, snappable texture that holds up beautifully to dips, cheese, or eating straight off the pan. They firm up even more as they cool, so resist the urge to judge them too early. Once you've made a batch, it's genuinely hard to go back to anything from a box.
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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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