Almond and seed crackers

Delight in the festive spirit with our Australian Almonds Christmas recipe for Almond and Seed Crackers, perfect for sharing and savoring!
Serves 40
Plant-based friendly


  • 1 cup whole almonds
  • ½ cup pumpkin seeds
  • 1 cup sunflower seeds
  • ½ cup flax seeds
  • ½ cup chia seeds
  • ½ cup ground psylium husks
  • 4 tbsp nigella seeds
  • 2-3 tbsp sea salt flakes
  • 1½ cups warm water


  1. Preheat oven to 160°C.
  2. Place the almonds and pumpkin seeds in a food processor and blend to a fine meal.
  3. In a bowl, add the processed almond/sunflower seeds, add the remaining ingredients and mix thoroughly to combine.
  4. Spoon half the mixture onto a large piece of baking paper, cover with another sheet of baking paper and roll out to a thin sheet. Fill any holes with a little pinch of mixture to patch it.
  5. Remove the top sheet of paper, then using a knife score mixture into desired shapes.
  6. Slide the paper with nut mixture onto a large baking tray and bake till crispy and golden, approximately 30 minutes.
  7. Remove from oven and allow to cool completely. Snap along scored lines.
  8. Crackers will store well in an airtight container at room temperature for 1-2 weeks or for longer storage, freeze for 1 month.