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.
- 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
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.
*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.