Yeast Free Seed and Nut Crackers
These crackers are the kind of snack that makes you wonder why you ever bothered with the store-bought kind. Every bite is packed with pumpkin seeds, sunflower seeds, sesame, flaxseeds, and chopped almonds, all seasoned with turmeric, garlic powder, smoked paprika, and a pinch of sea salt — deeply savory, satisfyingly crunchy, and genuinely hard to stop eating. Because the whole thing is held together with just an egg and olive oil rather than any leavening agent, they're a natural fit for anyone avoiding yeast and fermented ingredients without any awkward substitutions required. The rolling-pin technique is the real secret here: pressing the seed mixture to a uniform eighth-of-an-inch thickness means every cracker bakes evenly and snaps cleanly along the scored lines. They come out of the oven looking almost too good to be a simple homemade project — golden at the edges, firm in the center, and even crispier once they cool on the pan. Pile them with cheese, dip them in hummus, or just eat them straight off the baking sheet. Once you have a batch on hand, they disappear fast.
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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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