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Nut & Seed Crackers {Video}

March 21, 2019 by PetraScott 47 Comments

nut and seed crackersThese nut and seed crackers are nutty, light, crispy, and customizable. They are really easy to make and pretty hard to mess up. Since the crackers consist of mostly just nuts and seeds, the recipe is naturally vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, refined sugar-free, and great for those on a low-carb diet.

While some foods seem easy to make, others may appear trickier at first glance. For example, baking a loaf of bread is pretty common, but you don’t find many people coming up with their own crackers! There seems to be a misconception that making homemade crackers isn’t easy, since it’s not as obvious how to make them compared to baking something like bread. 

The truth is that crackers are far easier and faster to make than breads. These nut and seed crackers are actually the same recipe as this nut and seed bread. That's right. The same recipe with a different method. Even if you've never baked a loaf of bread in your life, you'll be amazed how easy it is to make these crackers.

If you're not sold on making crackers out of a bread recipe, there are other (easy) ways to make crackers. For instance, you can cut tortilla wraps into chips. I do this with my 1-ingredient flaxseed tortillas and almond flour tortillas at least once a week. Recently, I also found out that you can also make excellent crackers out of lentils and chickpeas. So, now I make crackers not only from nuts and seeds, but also from legumes.

multi-seeded crackers

Tips for Making Nut and Seed Crackers

Ingredients

As the name suggests, these nut and seed crackers are made from pretty much just nuts and seeds:

  • Nuts: almonds and hazelnuts are my go-to nuts for these crackers. They are a type of hard nuts, and so they are easy to grind into a fine meal. Soft, chewy nuts, such as walnuts and pecans, work too but you have to be more careful not to over-process them.
  • Seeds: there are two types of seeds in this recipe – non-gelatinous and gelatinous. Non-gelatinous seeds include sunflower seeds, pumpkin seeds, sesame seeds, hemp seeds… any seeds that don’t gel when you mix them with water. You can easily substitute one variety for another, use them in different combinations, or swap them for nuts. Gelatinous seeds, such as chia seeds and flax seeds, have special binding properties and help the crackers hold together. You can use them in different ratios, but not substitute them for non-gelatinous seeds or nuts.
  • Psyllium: the main ingredient holding these nut and seed crackers together is psyllium – a form of soluble fiber derived from the outer portion of the seeds of the Plantago ovata plant. It’s typically processed into one of three forms: whole psyllium husk, psyllium husk powder, and psyllium seed powder. Although each supplement is derived from the same raw seeds, they contain different amounts of soluble fiber, which changes the product’s properties. Psyllium husk – whole or powdered – contains only Plantago ovata seed husks. Psyllium seed powder consists of the husk and seed ground together. This recipe calls for whole psyllium husk.
  • Salt: you can make virtually endless flavors of these crackers. Whichever flavor you go with - using herbs, spices, dried fruit, etc. - always add at least a little bit of salt. Pink Himalayan salt is my favorite, but any salt will enhance the flavor of crackers.

ingredients for nut and seed crackers

How to Make Nut & Seed Crackers

If you have ever made my nut & seed bread, you know that the process is really quick and easy. These nut and seed crackers are no different. The only difference between making a loaf of bread and crackers is that instead of shaping a loaf (or using a loaf pan), you need to roll out the dough into a thin sheet. Here’s the step-by-step process:

  1. Process the nuts and seeds. Add the almonds, hazelnuts, and pumpkin seeds into a food processor fitted with an S blade and process the nuts and seeds into a fine meal. If you don’t like a lot of texture, you can also process the sunflower seeds or at least chop them up. I usually process about half of the sunflower seeds with the rest of the nuts and seeds. If you don’t have a food processor, you can use a high-speed blender to turn nuts and seeds into flour or start with nut/seed flour (as opposed to whole nuts).
  2. Mix. Add the processed nuts, seeds, psyllium, and salt into a large bowl and mix until well combined. Add the water and mix again. As the gelatinous seeds and psyllium absorb water, all the ingredients will sort of clump together. If the mixture is too thick or some of the dry ingredients aren’t completely soaked, add more water, 1 Tbsp./15 ml at a time.
  3. Roll out the mixture. Divide mixture roughly in half. Spoon the first half of the mixture onto a piece of parchment paper, cover it with another piece of parchment paper, and roll it out into a thin sheet. If you happen to have any holes in the rolled out mixture, just grab a little bit of the mixture and patch it. I usually use a rolling pin and just roll the new piece over the hole. 
  4. Score the mixture. Remove the top layer of parchment paper and using the tip of a knife, score the mixture into any shapes you like. I usually cut the nut and seed crackers into large triangles, but it’s up to you. You can also use cookie cutters for more interesting shapes.
  5. Bake. Transfer the mixture (with the bottom sheet of parchment paper) onto a large baking sheet and bake it at 350°F/175°C until crispy and golden brown, about 30 minutes, flipping the cracker halfway through baking. If one side of the crackers is more golden than the other, rotate the baking sheet for the best chance of all the crackers baking evenly. I usually only do this once, halfway through baking time.
  6. Cool. Transfer the baked "cracker" onto a cooling rack, so air can circulate and no condensation — the killer of crunch — takes hold. The higher the baking temperature, the more condensation can form. Once cool, break the cracker along the scored lines.

how to make nut and seed crackers

how to make nut & seed crackers

Nut and Seed Crackers Variations

The wonderful thing about these nut and seed crackers is that they are quite neutral in flavor and as such a blank canvas. You can make them savory or sweet. Some of my favorite variations include rosemary & garlic, black pepper & seasoned salt, figs & anise. Of course, you can also keep the nut and seed crackers plain.

I usually divide the mixture and make a few different types of crackers from one batch.

How to Store Nut & Seed Crackers

  • Storing at room temperature: transfer the crackers into an airtight container and store in a cool, dry, and dark place for up to 1 week.
  • Refrigerating: transfer the crackers into an airtight container and refrigerate for up to 1 month.
  • Freezing: transfer the crackers into an airtight container and freeze for up to 3 months. 

crackers with nuts and seeds

MORE SEED CRACKERS RECIPES

If you are looking to switch things up, I have a plenty of seed cracker recipes on the blog:

  • Flaxseed crackers: these crackers are perhaps the most popular on the blog. They are made entirely from flaxseed meal, so other than being slightly nutty, they are also very neutral in flavor. 
  • Seed crackers: the flavor of these crackers is very similar to these nut & seed crackers - neutral and slightly nutty. However, the texture is very different - these seed crackers are light and delicate (while nut & seed crackers are quite sturdy).
  • Chia seed crackers: if you’re looking for seed crackers with a bread-like texture, this recipe is it! These crackers have a slightly sweet, nutty flavor and a crunchy, bread-like texture. They are also sturdy enough to scoop up the thickest dip.
  • Flackers: crackers made entirely from whole flax seeds. They are nutty and incredibly crunchy - similar to sesame brittle but without the sweetness. 

If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.

nut and seed crackers
Print Recipe
5 from 8 votes

Nut and Seed Crackers

These nut and seed crackers are nutty, light, crispy, and customizable. They are really easy to make and pretty hard to mess up. Since the crackers consist of mostly just nuts and seeds, the recipe is naturally vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, refined sugar-free, and great for those on a low-carb diet.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 64 crackers

Ingredients

  • ½ cup almonds
  • ½ cup hazelnuts
  • ½ cup pumpkin seeds
  • 1 cup sunflower seeds
  • ½ cup golden flax seeds
  • ½ cup chia seeds
  • ½ cup whole psyllium husks
  • ¼ cup golden flaxseed meal
  • 1 tsp. sea salt
  • 1 ½ cups warm water (ideally about 100°F/38°C)
US Customary - Metric

Instructions

  • Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350°F/175°C.
  • Process the nuts. Add the almonds, hazelnuts and pumpkin seeds into a food processor fitted with an S blade and process into a fine meal. If you don't like a lot of texture, you can also process the sunflower seeds.
  • Mix. Add all the nuts and seeds, sunflower seeds, psyllium, and salt into a large bowl and mix until well combined. Add the water and mix again. If the mixture is too thick or some of the dry ingredients aren't completely soaked, add more water, 1 Tbsp./15 ml at a time.
  • Roll out the mixture. Divide mixture roughly in half. Spoon the first half of the mixture onto a piece of parchment paper, cover it with another piece of parchment paper, and roll it out into a thin sheet. If you happen to have any holes in the rolled out mixture, just grab a little bit of the mixture and patch it.
  • Score the mixture. Remove the top layer of parchment paper and using the tip of a knife, score the mixture into any shapes you like.
  • Bake. Transfer the mixture (with the bottom sheet of parchment paper) onto a large baking sheet and bake until crispy and golden brown, about 30 minutes, flipping halfway through baking. If one side of the crackers is more golden than the other, rotate the baking sheet for the best chance of all the crackers baking evenly. I usually only do this once, halfway through baking time.
  • Cool. Transfer the baked "cracker" onto a cooling rack and let cool completely. Then break the cracker along the scored lines.
  • Store. Leftover crackers keep well in an airtight container at a room temperature for up to 1 week. For longer term storage, refrigerate in an airtight container for up to 1 month or freeze in an airtight container for up to 3 months.

Equipment

Vitamix food processor
food processor
square griddle
knife set
cutting board
cutting board
rolling pin
rolling pin
mixing bowls
mixing bowls
liquid measuring cup (2 cup)
measuring 2 cup
measuring cups
measuring cups
measuring spoons
measuring spoons

Recipe Notes

*The easiest way to flip the cracker is to slide the parchment paper from the baking sheet onto a big cutting board. Then cover the cutting board with the baking sheet and flip the cutting board over.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
This recipe has been adapted from My New Roots.
Nutrition Facts
Nut and Seed Crackers
Amount Per Serving (1 of 64)
Calories 57 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 4g1%
Fiber 3g13%
Sugar 1g1%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Bread & Crackers, Snack

Reader Interactions

Comments

  1. Karen

    March 21, 2019 at 10:32 am

    Yummy. I just threw in whatever nuts and seeds I had. How would I make sprouted seeds and nuts?

    Reply
    • PetraScott

      March 22, 2019 at 3:26 pm

      Hi Karen - I have written about sprouting here if you're interested: https://nutritionrefined.com/guide-to-soaking-and-sprouting/ As far as sprouting seeds goes, so far I have tried sunflower seeds and pumpkin seeds. I soak the seeds for about an hour, and then rinse and drain every 8 hours. They are usually ready within a day or two (depending on the ambient temperature of the house). As far as nuts go, most nuts don’t physically sprout (you won’t see any tail coming out of them), but they do “activate”. Raw almonds (not pasteurized) do sprout. I soak them for 8-12 hours and it takes about 3 days for them to sprout. Brazil nuts, cashews, hazelnuts, macadamias, pecans, and walnuts do not sprout. Let me know if you have any more questions 🙂

      Reply
  2. Evgenia

    March 21, 2019 at 1:02 pm

    5 stars
    Hello, Petra!
    Could you, please, tell me how I can replace the
    psyllium husk in this recipe? If there's something that could work instead if it?
    I don't have it but want so much to make that crackers!

    Thank you!!!

    Reply
    • PetraScott

      March 22, 2019 at 3:11 pm

      Hi Evgenia - I make nut and seed crackers using just ground flax as a binder and it works just fine (https://nutritionrefined.com/super-seedy-crackers/), so I would use that recipe if you don't have psyllium. If you really want to use this recipe, I would try using more ground flaxseeds. Let me know if you have any more questions 🙂

      Reply
  3. happens2bvegan

    April 06, 2019 at 7:07 pm

    5 stars
    These are just the thing to help my stay on my keto journey. I desperately needed something crispy to snack on...a girl can only eat so many nuts. They were so very easy, I used the nuts and seeds I had on hand and the taste is so satisfying. Thanks for sharing. Will make many times again.

    Reply
    • PetraScott

      April 06, 2019 at 11:52 pm

      Thank you so much for the feedback! ❤️ So happy to hear you enjoyed the crackers so much!

      Reply
  4. Oksana

    April 22, 2019 at 4:34 pm

    Hi Petra,
    so happy that I came across your blog and channel!
    I don't have psyllium, but really want to make your crackers. Can I possible add some egg white or just add
    more flax meal and water?
    Thank you.
    Oksana

    Reply
    • PetraScott

      April 23, 2019 at 9:07 pm

      Hi Oksana - thank you for the lovely comment! ❤️ I have never tried these crackers without psyllium, but I suspect you could replace it with flax meal. I have a recipe for multi-seeded crackers in which the only binder are flax seeds, and it works just fine (https://nutritionrefined.com/super-seedy-crackers/). So, I would probably try substituting the same amount of flax seed meal for the psyllium. However, I cannot guarantee that it will work since I have never tried it. This is just what I would do if I was developing or testing a recipe. Hope it helps a little.

      Reply
      • Oksana

        April 24, 2019 at 4:51 pm

        Thank you for taking the time to reply to my question. I will try tomorrow your receipt without psyllium. I will let you know how the cookies will come out.
        Thanks again.
        Adore you blog. Oksana.

        Reply
  5. Lulu

    May 23, 2019 at 8:29 pm

    Hai Oksana thanks for all ur recipes.just curious to know about the crackers .have they cooked in oven or using dehydrated?because in video not show.thanks dear

    Reply
    • PetraScott

      May 24, 2019 at 8:45 pm

      I have an oven with dehydrator settings, so I used the oven as a dehydrator. You can either dehydrate the crackers or bake them 🙂

      Reply
      • Paul Cristo

        August 21, 2020 at 10:04 pm

        Thank you for the recipe. At what temperature do you set your dehydrator for these crackers?

        Reply
        • PetraScott

          August 22, 2020 at 7:15 pm

          Hi Paul - 115ºF/46ºC until completely dry.

          Reply
  6. Vittoria

    June 06, 2019 at 10:44 am

    Hi Petra, why not powdered psyllium? I can’t find it whole here in Italy, so I was wondering if I could use the powdered form..
    Ti abbraccio

    Reply
    • PetraScott

      June 06, 2019 at 11:02 pm

      Hi Vittoria - a great question! You can definitely use powdered psyllium. I just don't know what the amount will be. The reason I use whole psyllium, as opposed to powdered, is that whole psyllium husk is widely available where I live. If you want to use powdered, you will need less than if you used whole. I would probably try 1/3 cup. But again, I haven't tested it, so I can't guarantee the results.

      Reply
      • Vittoria

        June 07, 2019 at 1:53 am

        Thank you.. I’ll definitely try it and let you know!

        Reply
  7. Meg

    June 26, 2019 at 2:05 pm

    Nutritional information please.

    Reply
  8. Denise Laflamme

    September 06, 2019 at 9:35 pm

    La recette semble excellente !
    Serait-il possible d avoir les informations nutritionnelles pour ces biscuits svp ?

    Reply
    • PetraScott

      September 08, 2019 at 3:16 am

      Hi Denise! For sure. One cracker has 57 calories, 4 g carbohydrates (3 g fiber, 1 g sugar), 2 g protein, and 2 g fat. Let me know if you have any other questions 🙂

      Reply
  9. A

    October 21, 2019 at 10:44 am

    Tried this recipe and absolutely loved it. My niece refers to the crackers as the "crunchies" and I must agree especially when you're in the mood for a little healthy crunch!. On another occasion I tried omitting the husk and using flaxseed and there was not much of a crunch not sure what i did wrong so i will stick with the above recipe. Thanks so much!!
    I love your channel and recipes!

    Reply
    • PetraScott

      October 21, 2019 at 4:04 pm

      Thank you so much for the comment! So happy you enjoyed the recipe 🙂 I really appreciate you taking the time to share your feedback ❤️

      Reply
  10. Debbie Nowak

    January 23, 2020 at 4:45 pm

    5 stars
    Tried your recipe today and am very pleased with how it turned out. I was needing a cracker recipe for a small gathering of non-keto participants for a snack. I am going to serve them with cheese and summer sausage and I am sure they will be a hit. I really like the idea of using a variety of nuts and am extremely happy I found your recipe. Thank you for the time and effort to develop your recipes.

    Reply
    • PetraScott

      January 24, 2020 at 7:43 am

      Thank you so much for taking the time to share your feedback, Debbie! I really appreciate it! ❤️ So happy you enjoyed the recipe.

      Reply
  11. Simret Khanna

    January 31, 2020 at 11:22 am

    Hi, In the video you say we can use Psyllium powder instead of husks but the recipe mentions use only husks not powder. Kindly clarify?

    Reply
    • PetraScott

      January 31, 2020 at 2:21 pm

      Hi Simret - my apologies for the confusion! You can use psyllium powder, but you will need to use less (the amount as is written in the recipe is for whole psyllium husk). Psyllium powder is more concentrated, so I would probably use 1/3 cup.

      Reply
  12. Marianna

    February 29, 2020 at 4:09 pm

    Hi Petra,

    I've made the crackers a few times now and absolutely love them. However, I struggle with the parchment paper so I'm going to try it right on the non-stick cookie sheet.

    I was wondering if the crackers can be frozen in case I want to make larger batches at once.

    Reply
    • PetraScott

      February 29, 2020 at 8:07 pm

      Hi Marianna - I have a feeling that the crackers will stick to the baking sheet if you don't use parchment paper, but give it a go 🙂 What exactly is the problem with parchment paper? I think that the crackers will freeze fine (just like regular crackers do). Just make sure you freeze them in an airtight container to protect the crackers from moisture and freezer burn.

      Reply
  13. Eduardo Quintero

    April 08, 2020 at 7:12 am

    5 stars
    Hi, thanks for the recipe!

    Would you have any storage recommendations and information about how long do they last fresh? Any tips for preserve them long time?

    Reply
    • PetraScott

      April 08, 2020 at 11:36 pm

      Hi Eduardo - the crackers keep well in an air-tight container on the counter for up to 3 weeks. For longer term storage, freeze the crackers in an airtight container for up to 3 months.

      Reply
  14. Aynur

    May 22, 2020 at 3:49 am

    Hi Petra,
    Can i use walnuts instead of hazelnuts?
    Thank you!

    Reply
    • PetraScott

      May 22, 2020 at 9:52 pm

      Yes!

      Reply
  15. Linda

    October 18, 2020 at 12:58 pm

    5 stars
    Best crackers I have ever eaten. My exotic birds go nuts for them!

    Reply
    • PetraScott

      October 19, 2020 at 7:06 am

      Lol, love the feedback! Thank you so much, Linda!❤️

      Reply
  16. Evgenia

    October 19, 2020 at 7:23 am

    5 stars
    Dear Petra, could you please help and advice if I can make these crackers without flax seed meal and without flax seed at all? I have all the ingredients except flax seed :))
    Thank you in advance!

    Reply
    • PetraScott

      October 20, 2020 at 7:48 am

      Hi Evgenia - I have never tried it, to be honest. However, psyllium and chia seeds are strong enough binder that the recipe will most likely work without the flax. You might want to decrease the amount of non-binding nuts (almonds, hazelnuts) but 1/4 cup though. If you give it a try, please, let me know the results.

      Reply
      • Evgenia

        October 21, 2020 at 5:44 am

        5 stars
        Dear Petra, thank you a lot for your prompt reply and assistance! Once I try those crackers I will let you know definitely!
        Thank you!

        Reply
        • PetraScott

          October 22, 2020 at 3:56 pm

          Thank you Evgenia!❤️

          Reply
  17. Maryline Decompoix

    October 25, 2020 at 8:17 am

    5 stars
    Hello Petra,
    I have just tried your recipe and they are just what I was looking for. Amazing success and so delicious!
    Thank you.

    Reply
    • PetraScott

      October 25, 2020 at 8:43 am

      So happy you enjoyed the recipe, Maryline! Thank you so much for the feedback and rating!❤️

      Reply
  18. Eva

    November 12, 2020 at 3:21 pm

    Anyone tried adding dried fruit, possibly cranberries in this recipe.. would make a great cracker for cheese?
    Thanks,
    Eva

    Reply
    • PetraScott

      November 12, 2020 at 6:57 pm

      Hi Eva - I have made these crackers with dried figs and they were amazing! Definitely recommend.

      Reply
  19. Suzanne

    March 10, 2021 at 12:39 pm

    This looks so good! What a great way to support your health while enjoying a snack!

    Reply
    • PetraScott

      March 10, 2021 at 10:55 pm

      Thank you so much, Suzanne!

      Reply
  20. Vanessa

    March 10, 2021 at 12:40 pm

    Thanks for sharing! Does it keep long?

    Reply
    • PetraScott

      March 10, 2021 at 11:31 pm

      Hi Vanessa - the crackers keep for a couple of weeks on the counter (although ideal storage for anything with nuts and seeds is in the refrigerator). For longer term storage, you can freeze the crackers for up to 3 months.

      Reply
  21. Denise

    November 27, 2022 at 10:39 pm

    Petra, you teased us with the idea of making crackers with lentils and garbanzo. So now you'll have to share your new recipes please!! 🙂

    Reply
    • PetraScott

      November 30, 2022 at 10:50 am

      Hi Denise - I completely forgot about that! I do make chickpea crackers A LOT (I make a lot of different cracker recipes, lol), so hopefully, I can get around to sharing that recipe soon!

      Reply

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