Xanthan Gum Free Seed Power Crackers
Crunchy, savory, and packed with serious nutritional muscle, these seed crackers are the kind of snack that earns a permanent spot in your kitchen rotation. Five different seeds — pumpkin, sunflower, sesame, flax, and chia — come together with smoked paprika, turmeric, and garlic powder for a cracker that tastes way more complex than its ingredient list suggests. Many gluten-free crackers rely on xanthan gum or other binders to hold their shape, but here the chia and flaxseeds do that work naturally alongside egg whites and a touch of olive oil, no additives needed. The mixture gets pressed into a thin slab, baked low and slow, and scored mid-bake so every piece breaks apart cleanly along the lines once cooled. That two-stage baking method is the secret to getting them genuinely crisp all the way through rather than soft in the center. Finish with a pinch of flaky sea salt and you have a snack that pairs beautifully with hummus, cheese, or just eaten straight off the rack.
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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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