Dairy 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 whole slab comes together with just olive oil and an egg as binders — no butter, no cheese, no cream of any kind — so they're naturally free of dairy without any substitutions or workarounds required. Rolling the mixture thin between two sheets of parchment is the key move here, giving you that satisfying, crispy snap that store-bought seed crackers rarely achieve. Scoring before baking means they break apart cleanly into tidy little squares, which makes them look far more impressive than the effort involved. Serve them with hummus, avocado, or just straight off the pan — they're genuinely hard to stop eating once they've cooled and crisped up.
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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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