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! Gluten free, grain free and dairy free.
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!)
Flaxseed Crackers smell burnt? Read this update!
UPDATE JUNE 2018: A note on oven temperature. I have had some feedback that sometimes the crackers come out smelling strange, and potentially I think this may be burned flaxseed. I have reduced the oven temperature from 190C to 180C (350F), however if you have a really hot/unpredictable oven, or you get a burned result, try reducing the oven to 160C (320F) and baking for slightly longer so the crackers dry out.
Unfortunately ovens are all set a bit differently and hold heat differently! I’ve moved house since I first posted many of the recipes on my blog and I have found I have had to adjust temperatures and cooking times slightly for a few things.
Easy Crunchy Flaxseed Crackers
- 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 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.