These easy crunchy flaxseed crackers come together quickly in one bowl and with only a handful of ingredients! No need for fancy equipment, they’re oven baked!
Once you make these crunchy flaxseed crackers, you can seriously crack down on your fancy store-bought crackers budget. They are so crunchy and tasty. AND completely free of gluten, dairy and sugar… heck, they don’t even have any eggs in them, so they are vegan-friendly too. And they are SO easy to make, with only two or three main pantry ingredients to mash together with a little water, plus seasonings of choice.
I have given you two options for these crackers – you can either make plain flaxseed crackers or make flaxseed & almond ones. The almond ones are a bit lighter and sweeter tasting than the plain flaxseed, but both are great! And you can adjust the flavour by adding different herbs and spices, of course. Enjoy them with your fave dip (maybe this bright Beetroot & Lentil one!)
Easy Crunchy Flaxseed Crackers
These easy crunchy flaxseed crackers only require a few ingredients, they make a great healthy snack! Vegan, gluten free and paleo.
Ingredients
- 1 cup ground flaxseed (or half flax, half almond meal)*
- 2 tbsp chia seeds
- 1/2 cup water
- 1/2 tsp salt - OPTIONAL
- 2-3 tsp dried herbs & spices of choice - OPTIONAL
Instructions
Preheat oven to 190 C. 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.
Recipe Notes
*Another option is to use 1 cup of ground LSA to make these crackers – i.e. linseed, sunflower and almond meal.
*Baking tray size: mine is about 30cm x 50cm – the mix doesn't cover the whole tray. I don't care about the shape of my crackers (I like the mismatched rustic shapes!) so I just smooth out the dough into a blob shape on the tray. You could trim the edges of the dough using a knife so the dough forms a perfect rectangle, then cut evenly-sized crackers in, if you prefer.
*Please note, it is really important to get the mixture thin and even, so the crackers dry out enough during the baking process to become “crackers”. If they are too thick they will be chewier! If you find that most of the crackers are cooked through but a few right in the centre of the tray are a little soft, you can just bake those few again for 5-10 minutes until they've dried out more.
These crackers are about 700 calories!
Hi Amy, yes these crackers would be relatively calorie dense as they are made from seeds, however they are packed full of healthy fats and loads of fibre. I assume the 700 calorie estimate you have reported is for all of the crackers; I probably wouldn’t eat them all at once 🙂
Turned out wonderfull!
Thanks so much for letting me know, Marie-Claude! 🙂 Very happy to hear it.
Did not come out…very crumbly and I followed this to a T.
I’m so sorry to hear that Olga, I have had great success with this recipe and the feedback I’ve had has been quite positive. I hope you might give them another go sometime! Maybe they just needed a little extra water.
These look great and there is plenty of detail in the instructions. Can’t wait to try this recipe.
Thanks.
Hi Siobhan, thank you for your comment 🙂 Hope you enjoy the recipe!
This elevated my lifestyle. Thank you.
Aw Tim! Thank you so much for this lovely feedback! Very happy to hear it 🙂
Very excited to try this recipe. NOW those 2 dips in the picture look divine. Can you share those recipes too?
Hi Mary! Thank you so much for your lovely comment, I’m excited that you’re excited about this recipe! The dips in the picture are homemade hummus with special toppings… I will have to put them up soon 🙂
Is there a nutrition breakdown for these? Or can you recommend one to use?
Thanks
Clarify- Can you recommend a nutrition calculator if you don’t already have a break down.
Hi Lisa, I do not have a breakdown of this recipe (I don’t have them for my recipes, sorry) but you could try a fitness tracker website like myfitnesspal.com or there’s also a recipe analyzer called happyforks.com where I think you can just copy/paste the recipe in 🙂 Let me know what you end up using as it’s good to know! Thanks!
Help!
These are awesome, but mine have a plastic smell to them…
I used fresh ground flax & chia. I keep flax in the freezer and grind when needed. The expiration date is 2020.
I’m afraid to eat any more….
Any suggestions, or do they have a unique odor?
Hi Linda, thank you for your message. I am not aware of the crackers having a plastic smell to them, that does sound unusual to me! But it sounds like you’re using very fresh, quality ingredients. Did you add any herbs/spices that might affect the smell? If it makes you uncomfortable eating them, you may have to test another batch.
Did you use wax paper instead of baking paper? I’ve done that before and wondered where the awful smell came from!
They’re in the oven and smelling divine! I mixed the dough in my food processor.I added green za’atar(roasted thyme and sesame seeds). I rolled them between 2 sheets of parchment paper to get them really thin. Thank you for a great recipe!
Hi Jennifer, thank you so much for taking the time to leave a comment! I really appreciate it 🙂 And an amazing great tip about rolling them out between parchment paper – would you believe I’ve never tried that before with this recipe?! Definitely doing that next time, that’s so easy!
That sounds even better
I made this recipe and it was delicious! I used whole flax seeds (instead of ground) – and for herbs about 1/2 tsp. Montreal Steak seasoning, 1/2 tsp. garlic powder, 1 T. dried chives. I omitted salt for dietary reasons There are maybe changes I would make next time: reducing the seeds and adding some of the flour & keeping the salt in (both as you suggested) and perhaps turning the oven down to 325 degrees F (from 375) halfway through to reduce chance of burned edges. They turned out so good, I may make them to give as gifts. Thank you for a wonderful, heart healthy, and easy recipe!
Thank you so much for this detailed comment! I’m so glad you liked this recipe 🙂 Yum I bet they would have been awesome with whole flax seeds, the texture would be great and they’d look so pretty. I’ll have to give that a go myself!
Keep in mind your body can’t break down whole flax seeds, so you’re missing out on nutrients using whole seeds. You could do a combo of whole and ground for nutrition and texture.
Hi Susan. This recipe actually calls for ground flaxseed to make these crackers, not whole. 🙂
They are in the oven now looking so delicious. I’m not sure if they will be chewy or crunchy but I’m excited either way. I’m going to eat them with some olives and aged cashew cheese. Delicious
Hi Ayana, thank you so much for stopping by to leave a comment! It makes me so happy when people take the time to do this 🙂 I really hope you enjoy the crackers, your choice of toppings sound delicious!! Monique 🙂
Hi! Do you think it’s possible to use coconut flour instead of almond one? I just bought a new pack of coconut flour and I’m eager to try it out 😉 Super recipe and blog! Best
Hi Ola! I love coconut flour but I would not recommend substituting coconut flour in for almond flour here. Coconut flour has a very different flavour, and more significantly coconut flour is much more absorbent & crumbly than almond flour. It would produce a very different result and I’m not sure the crackers would come together. I would say save the coconut flour for something different (I have some other recipes with coconut flour if you want to try those) 🙂 Monique