Macadamia Free Seed and Nut Crackers
These crackers are packed with pumpkin seeds, sunflower seeds, sesame, flaxseeds, and chopped almonds, all bound together with olive oil and egg into a satisfying, golden slab that snaps apart into rustic squares. A blend of turmeric, garlic powder, black pepper, and optional smoked paprika gives every bite a warm, savory depth that makes store-bought crackers feel pretty uninspired by comparison. The thin rolling technique is the real secret here — pressing the mixture to about an eighth of an inch means you get that ideal crunch without any dense or chewy spots. Because the recipe relies entirely on seeds and almonds, it naturally sidesteps macadamia nuts without any substitutions or workarounds needed. Store-bought snack crackers can be a minefield when it comes to shared production lines and unexpected nut additions, so making your own puts you fully in control of every ingredient. These are sturdy enough to hold up under hummus, cheese, or a smear of avocado, but honestly good enough to eat 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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