Xanthan Gum Free Seed and Nut Crackers
These crackers are proof that you don't need flour, starch, or any binders beyond a single egg to get a genuinely satisfying crunch. Pumpkin seeds, sunflower seeds, sesame, flaxseeds, and chopped almonds do all the heavy lifting here, held together by olive oil and egg into a thin, golden slab that snaps apart beautifully once cooled. The flaxseeds act as a natural binding agent, which means there's absolutely no need for xanthan gum or any gum-based additive — a huge relief for anyone who reacts to it or simply prefers to avoid it. A warm blend of turmeric, garlic powder, black pepper, and optional smoked paprika gives every cracker a savory, slightly earthy depth that makes them dangerously snackable on their own. Rolling the mixture thin between two sheets of parchment is the key move — it ensures even baking and that satisfying cracker-style texture rather than a chewy seed bar. They crisp up even more as they cool on the pan, so resist the urge to rush them. Pile them with cheese, dip them in hummus, or just eat them straight off the baking sheet — no judgment.
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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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