Hazelnut Free Seed and Nut Crackers
These crackers are the kind of snack that disappears fast — golden, deeply savory, and packed with satisfying crunch from four different seeds plus roughly chopped almonds. A single egg and a drizzle of olive oil bind everything into a cohesive slab that bakes up thin and crispy, almost like a seeded flatbread you can snap into pieces. The spice blend of turmeric, garlic powder, and smoked paprika gives each cracker a warm, complex flavor that makes plain store-bought options feel pretty boring by comparison. For anyone navigating a hazelnut allergy, packaged crackers and snack mixes can be a minefield — this recipe sidesteps that entirely by keeping the nut content to straightforward almonds with no hidden blends or mystery ingredients. The rolling-pin technique is the real trick here: pressing the mixture to an even 1/8-inch thickness means every cracker bakes at the same rate and comes out with that satisfying snap. They're great with cheese, hummus, or honestly just 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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