Mushroom 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, crunchy slab. 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 snap without any gaps or crumbly weak spots. Because every single ingredient is a whole seed, nut, or pantry spice, there's no need to scan labels for hidden fungi-derived additives or flavor enhancers that can sneak into commercial cracker blends. Scoring the slab before baking means the crackers break apart cleanly along neat lines, which is oddly satisfying and makes them look genuinely impressive on a cheese board or snack plate. They crisp up even more as they cool, so resist the urge to eat the whole pan straight from the oven — though no one would blame you if you did.
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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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