Mushroom Free Seed Power Crackers
These crackers are a powerhouse snack built entirely from seeds and spices — nothing more, nothing less. Five different seeds come together with turmeric, smoked paprika, and garlic powder to create a cracker that's deeply savory, satisfyingly crunchy, and genuinely hard to stop eating. Egg whites and a little olive oil bind everything into a cohesive slab that bakes up golden and crisp without any fillers or mystery ingredients. For anyone navigating a diet that rules out fungi, this kind of recipe is a breath of fresh air — every single ingredient is clean, straightforward, and easy to verify at a glance. The two-stage baking method is the real secret here: scoring the slab partway through lets each cracker dry out evenly so you get that satisfying snap all the way to the center. A finishing sprinkle of flaky sea salt takes them from snack to something you'd proudly set out on a cheese board. Let them cool completely and they'll keep their crunch for days — if they last that long.
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Learn more →Ingredients
6 servings
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- ¼ cup sesame seeds
- ¼ cup flaxseeds (whole)
- 2 tbsp chia seeds
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- 2 large egg whites
- 1 tbsp extra virgin olive oil
- 1 tbsp water
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, chia seeds, fine sea salt, turmeric, garlic powder, and smoked paprika. Stir until the spices are evenly distributed throughout the seeds.
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