Home Food & Nutrition Recipes Super Mixed Nut and Seed Crackers

Super Mixed Nut and Seed Crackers

Celebrate the season with these holiday-inspired crackers, perfect for snacking or sharing

There’s something magical about the holidays that makes every bite feel special, and these nut and seed crackers are no exception. Packed with wholesome ingredients and a delightful crunch, they’re a versatile addition to your festive table.

Whether you’re serving them as a base for creamy dips, pairing them with sweet spreads, or simply enjoying them on their own, these crackers bring a perfect balance of flavour and texture. Easy to make and even easier to love, they’re a crowd-pleasing snack that adds a touch of homemade charm to your holiday celebrations.

Prep Time – 25 minutes
Cook Time – 40 minutes
Refrigeration Time – 1 hour and 15 minutes
Makes 40 crackers

INGREDIENTS

3/4 cup raw cashews
1/2 cup raw almonds
1/2 cup walnut pieces
1/4 cup raw pumpkin seeds (pepitas)
2 Tbsp. chia seeds
1/4 cup warm water
2 Tbsp. sunflower seeds
2 Tbsp. flax seeds
1/4 cup water
3 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1/4 tsp. red chili flakes
1 tsp. nutritional yeast flakes

DIRECTIONS

Preheat oven to 400° F.
On a baking sheet, put the cashews, almonds and walnuts and bake for 15 minutes or until golden brown, tossing occasionally.
In a small baking sheet or frying pan, toast the pumpkin seeds for 5-10 minutes or until lightly golden brown.
In a small bowl, soak the chia seeds in the 1/4 cup of water for 5 minutes, and add to a food processor.
Once all the nuts are cooled, transfer to a food processor, add the sunflower, flax seeds, salt, black pepper, red chili flakes, nutritional yeast flakes, olive oil, and soaked chia seeds.
Process until the mixture comes together into a ball with a finely ground texture.
Transfer the mixture to a large piece of parchment and cover with an equal size piece of parchment.
Using a rolling pin, roll out the dough to an even, thin layer, about 1/4” thick.
With a large knife, score the crackers into the size you want – ideally 1.5” x 1.5” square. Lightly sprinkle with more salt if you like.
Cut the irregular ragged pieces off and set aside.
Slide the parchment paper with the crackers onto a baking sheet, and bake for 15 minutes.
Turn the baking sheet half a turn and bake again for another 10 to 15 minutes being careful not to over-bake. Allow the crackers to cool completely on the baking sheet on a cooling rack.
Meanwhile, roll out the remaining scraps of the cracker mixture, and repeat. The edges will be more irregular on these scraps.
Bake the remaining crackers.
Once completely cool, transfer to an airtight container.

Nutrition facts per serving
Calories 295; protein 8.8 g; fat 22.6 g; carbs 17.5 g.