Rice Free Seed and Nut Crackers
Most store-bought crackers lean heavily on rice flour or other grain-based binders to hold everything together, which makes snack time a real puzzle when you're avoiding rice. This recipe skips all of that entirely — the egg and olive oil do the binding work, letting pumpkin seeds, sunflower seeds, sesame, flaxseeds, and chopped almonds take center stage. The result is a deeply satisfying, crunchy cracker with serious flavor from turmeric, garlic powder, smoked paprika, and a touch of sea salt. Rolling the mixture thin between two sheets of parchment is the key move here — it gives you that crisp, snappable texture without any grain-based filler doing the heavy lifting. They come out of the oven golden at the edges and firm all the way through, then crisp up even more as they cool on the pan. Pair them with hummus, cheese, or just eat them straight off the baking sheet — no judgment. Once you realize how easy it is to make crackers this good from scratch, the store-bought aisle is going to feel a lot less necessary.
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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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