Peanut Free Seed and Nut Crackers
These crackers are packed with pumpkin seeds, sunflower seeds, sesame, flaxseeds, and chopped almonds — a satisfying crunch in every bite with a warm, earthy 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 bakes up beautifully golden without any flour or fuss. Store-bought crackers can be a minefield when you're avoiding peanuts, with shared lines and vague "may contain" labels making even a simple snack stressful — making your own completely sidesteps that problem. Every ingredient here is straightforward and easy to verify, so you know exactly what's going into the batch. Rolling the mixture thin is the real trick to getting that satisfying snap, and scoring before baking means the crackers break apart cleanly along neat lines. They're equally at home alongside a cheese board, scooped through hummus, or eaten straight off the pan while they're still warm. Once you've made a batch, it's hard to go back to anything from a box.
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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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