Shellfish Free Seed and Nut Crackers
These crackers are packed with pumpkin seeds, sunflower seeds, sesame, flaxseeds, and chopped almonds, all pressed into a thin, golden slab that shatters satisfyingly with every bite. A touch of turmeric, garlic powder, and smoked paprika gives them a warm, savory depth that makes store-bought crackers feel pretty underwhelming by comparison. The egg and olive oil act as the binder, so there's no flour or starch needed — just seeds, nuts, and good seasoning doing all the work. For anyone navigating shellfish allergies, this kind of snack is a genuine relief because every single ingredient is straightforward and easy to verify, with no hidden seafood derivatives lurking in the mix. Rolling the mixture thin between two sheets of parchment is the key step — get it to about an eighth of an inch and you'll end up with crackers that are crisp all the way through rather than chewy in the middle. They're excellent with hummus, cheese, or just eaten straight off the pan while they're still warm. Make a batch on the weekend and you'll be reaching for them all week.
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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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