Coconut 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 egg and olive oil act as a natural binder, holding all those seeds and nuts together into a thin, crispy slab that snaps apart beautifully along the scored lines. Store-bought crackers can be a minefield of hidden oils and additives, but this recipe keeps things completely straightforward — what you see in the bowl is exactly what ends up on your plate. Rolling the mixture to a uniform 1/8-inch thickness is the real trick here, giving you that satisfying cracker snap rather than a chewy seed bar. They're equally at home alongside a cheese board, scooped through hummus, or eaten straight off the pan while they're still warm.
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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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