Pecan 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 smoked paprika. The egg and olive oil bind everything into a thin, golden slab that bakes up crisp and satisfying without any fillers or mystery ingredients. For anyone navigating tree nut concerns around pecans specifically, this recipe is a clean, confident choice — the nut content is limited to almonds, and every ingredient is clearly listed and easy to source. Rolling the mixture between two sheets of parchment is a clever trick that gets you that perfectly even, cracker-thin layer without any fuss. They crisp up beautifully as they cool, so resist the urge to eat them straight from the oven — though it will be hard. Serve them with hummus, cheese, or just on their own, and don't be surprised when the whole batch disappears faster than expected.
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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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