flaxseed crackers

These easy crunchy flaxseed crackers only require a few ingredients, they make a great healthy snack paired with your favourite dip! Vegan, gluten free and grain free.

Easy Crunchy Flaxseed Crackers

flaxseed ((or half flax, half almond meal)*)

tbsp chia seeds

water

tsp salt (- OPTIONAL)

2-3 tsp dried herbs and spices of choice (- OPTIONAL)

Preheat oven to 180 C (350 F). Prepare a large baking tray by lining with baking paper.

Combine all dry ingredients in a mixing bowl.

Slowly add the 1/2 cup water, mashing it in to the ingredients as you go so your "dough" forms.

Scoop the mixture out on to your lined baking tray. Now, using the back of a spoon (and your fingers - I find it's easiest to use your fingertips, slightly wet), press and smooth the mixture out so it is no more than 5mm thick, like a giant thin pancake. This requires some patience and pushing the dough back together if it breaks up a bit. But getting it nice, even and thin ensures crunchy crackers, and won't take you that long.

Using a sharp knife, deeply score/cut your dough along desired cracker shapes. This will ensure you can break the end result into nice tidy pieces.

Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning).

Remove from oven and allow to cool completely, then break into crackers.

Store in an airtight container for up to two weeks.

These Flaxseed Crackers are seriously delicious.  They've got just 2g net carbs and you can eat them on low carb, paleo, Whole30, vegetarian, vegan, gluten-free and grain-free diets.  

Crispy Crunchy Flaxseed Crackers

flaxseed meal

sunflower seeds

pepita seeds

chia seeds

sesame seeds

psyllium husk powder

Trader Joe's Everything But The Bagel Seasoning

butter or ghee, melted

Step 1. 

Preheat the oven to 300 degrees F and cover a large 11 X 17-inch baking sheet with a piece of parchment paper.  Lower the oven rack to the lowest setting.

Step 2. 

Add all dry ingredients to a large mixing bowl.  Mix together with a whisk to get any clumps in the flaxseed meal out.

Step 3

  Add boiling water and melted butter. Mix together with a spatula until a dough forms.  Test for saltiness and add more salt if desired.

Step 4. 

Use spatula to spread out the dough thinly on the parchment-covered baking sheet.  It should cover the baking sheet completely from edge to edge and be about 1/4 inch thick.

Step 5

  Bake on lower rack for 1 hour, checking occasionally to make sure it’s not burning.  Turn the baking sheet around halfway through so that it cooks evenly.  Pay attention as seeds are heat sensitive.

Step 6

  Turn off the oven and let the crackers dry in the oven for another hour.

Step 7

Loved this recipe!  I didn't have the everything bagel spice so I just added some onion powder, garlic powder and paprika instead.  It came out delicious.  Will definitely make again!

I made these and have been enjoying them.  When spreading or rolling out the dough, make sure to spread out the middle.  I left the middle a little thicker and it did not crisp.  I also took a pizza cutter and divided the pan into six sections before baking.

So my local grocery store sells these delicious keto crackers called "Eve's" for $8.99 a bag. Each bag has probably half of what this recipe makes. And this recipe takes almost exactly the same! Now I can have crackers at a fraction of the cost! I didn't use any flavouring (not even salt) this time, but a tsp of erythritol to cut the bitterness. They still turned out great (and they are so fun to break into pieces). Next time I will try some spices or seasonings. They are perfect for charcuterie plates. Thanks a lot for this super-easy recipe!!

Keto Flaxseed Crackers are paleo vegan healthy Rosemary Garlic flaxseed Crackers made of 5 simple ingredients make the best keto snacks or low carb appetizers. Plus, it is gluten-free! 

Flaxseed Crackers

Flaxseed Meal (brown

Onion Powder

Garlic Powder

Salt

Black Sesame Seeds (optional)

White Sesame Seeds (optional)

Rosemary

Water

In a mixing bowl, add ground flaxseed, onion powder, garlic powder, salt, sesame seeds -if used, and dried rosemary. 

Give a good stir to combine, then pour the water.

Use a spatula to combine all the ingredients at first, then use your hands to form a ball of dough. The more you knead the dough, the drier and harder it will get. If the ball really sticks to your hands - can happen when your ground flaxseed is thicker than mine - sprinkle extra flaxseed to slightly dry the ball and make it easy to roll.

Place the dough ball onto two pieces of parchment paper, and use a rolling pin to roll about 2-4 mm thick - I like my crackers thick! 

Use a pizza cutter or knife to cut the rolled dough into squares/rectangles. I usually shape a large rectangle and then cut smaller squares inside. I keep the leftover dough from the border to reform a ball, roll again, and cut more crackers with this dough. You should make about 30 square crackers in total.

Leave the crackers onto the piece of parchment paper and slide the piece of paper onto a baking sheet. Prick each cracker with a fork 2-3 times. 

Bake at 350°F (180°C) for 20-25 minutes. I recommend checking the crackers every 5 minutes after the first 15 minutes of baking. This will prevent over baking the crackers. If yours are rolled thinner, they will bake faster and get crispier, more like tortillas chips. You know it is ready when the border and center are crispy and golden brown. If soft in the center, keep baking - they don&#39;t get much crispier when cooling down. 

Cool down on a cooling rack and enjoy at room temperature with your favorite dips.

Store in an airtight container for up to 3 weeks in the pantry.

Finally I can have crackers with my cheese and charcuterie again! This recipe is delicious! I sprinkled mine with a bit of flaky sea salt before baking and also scored them for easy separation after baking.

Absolutely Stunning.These are great to make in my toaster oven out on my deck
Living in Arizona, summers are hot.
Thank you so much.Flavors are Beautiful, I add finely copped sundried tomatoes sometimes.they hold up so nice.

The best I’ve ever made.  I am allergic to garlic, onion, tomatoes, FODMAP, gluten and a lot of veggies and no milk.  This is something I can eat everyday as a keto eater. I used smoked paprika and oregano to replace onion and garlic and my husband and I were very satisfied during our tea time.  Thank you so much.  I wish you would consider to make recipe for someone liked me who has a lot of food allergies.  Kudos to you.

Really easy and yummy!  Replaced black sesame seeds with seasoned hemp heart and used italian seasoning in place of rosemary because I didn't have either on hand.  Had some chicken bone broth still warm from the crockpot and replaced the water with it.

New to the flax game...my son's allergy test showed him reactive to corn, oats, rice, eggs...literally everything that is in processed food. 
The crackers were good,I rolled them thin and baked for a total of 25mins. A few tweaks next time, but otherwise they were what I was looking for.

I made these the other day and added sesame seeds and herbs and they were lovely. However, I couldn't get over the smell of the omega 3. Does anyone have a way to hide this smell or an ingredient that can be added to mask it?

I  like this cracker recipe.  I used the golden flax seed meal. I like the fact that there is no egg or almond meal in it.  I  wonder if you can add parmesian/Romano cheese in the green can for extra flavor. May try that next time.  I used veggie broth instead of water but I don't think it added anything.

Thank you so much for this recipe! It's so flexible as a base cracker recipe and has opened up a world of low-carb snacking options. I have thrown in pepitas, chia seeds, and pecans. It seems like the basic recipe works with any combo as long as there is flax to bind it all together. I also like to add Italian seasoning and rosemary but skip the onion and garlic (personal preference).

LOVE these, I make them all the time. I've tried a few flax cracker recipes and these are my favorite! I like to add nutritional yeast and sub out some of the water for soy sauce and apple cider vinegar. Once the edges are done and the centers mostly cooked, I separate the crackers and then put them back in at a lower the oven temp to basically dehydrate them until they are evenly crispy. Thanks!

We’ve been trying to incorporate more omega3 and fiber in our diet …these are fantastic esp for those following keto / low carb diets … I made them with sesame and caraway seeds! Great pairing, I’ll definitely make these routinely!

Thanks so much!! Going to give it a shot :)

https://content.jwplatform.com/videos/4RVPMQqW.mp4

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