Soy Free Seed and Nut Crackers
These crackers are the kind of snack that makes you wonder why you ever bought the boxed stuff. A mix of pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, and roughly chopped almonds gets bound together with olive oil and egg, then seasoned with turmeric, garlic powder, and smoked paprika for a deeply savory, golden crunch in every bite. Store-bought crackers are notorious for sneaking in soy-based oils, soy lecithin, or other additives — here, every single ingredient is straightforward and easy to verify. The technique is simple but satisfying: you roll the seed mixture paper-thin between two sheets of parchment, score it into neat squares, and let the oven do the rest. As they bake, the edges turn a deep, toasty gold and the whole kitchen smells incredible. They crisp up even further as they cool, so by the time you snap them apart along the scored lines, you've got a sturdy, snackable cracker that holds up to dips, cheese, or just eating straight off the pan.
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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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