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
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 and spices of choice - OPTIONAL
Instructions
- 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.
Notes
Nutrition
I tried them their hard and rough , broken teeth!!
Oh wow! I’ve never had that feedback Lisa, I can’t imagine them being that hard. Did you use the exact ingredients or make any substitutions? They do need to be flattened out quite thin so they are like crispy crackers.
I made these last week and they turned out to be delicious. I have just made my second batch and look forward to having a couple topped with hummus later as a nutritious and healthy snack! Thank you for sharing your recipe. What variations are the pictured crackers please? The colours are so beautiful!
I used everything bagel seasoning on mine, they turned out great.
I’m curious. What does everyone line their baking sheets with? Thanks.
I use baking paper – like the waxed kind that doesn’t stick! 🙂
Don’t bake on waxed paper. That’s not it’s purpose. there’s paraffin wax and it can ignite.
BTW you can use a rolling pin to roll it out between two sheets of parchment paper ( baking paper) directly in the pan. . Remember to remove the top layer of paper.
Hi Carmen, sorry if I’ve described it incorrectly. I shouldn’t have used “waxed paper” in that comment. I just meant the paper sold as “baking paper” that has that shiny kind of “waxy” feel and things just slide off, as opposed to parchment paper which is often cheaper and doesn’t give that same nonstick effect. But yes, definitely the paper that is SAFE for baking!
Awesome recipe! Thank you for this!
I love this recipe! I just tried it out today and it was amazingly simple. I did the 1/2 almond flour and 1/2 flaxseed option. I also added some “Everything Bagel Seasoning” from Trader Joe’s and some Bragg’s Nutritional Yeast for that cheesy flavor. They are AWESOME! I’ll definitely make this again…and again…and again…
Very happy to read this Kenny! I need to get my hands on that seasoning somehow, I wish it was in Australia!
You can make the everything bagel herbs yourself. The recipe: it’s simply ‘everything. Buy and everything bagel and check it out. Garlic , onion, sesame seeds, poppy seeds, etc etc etc.
Thanks Carmen! We don’t have everything bagels in Australia either haha, but I’m sure a quick Google search will point me in the right direction when it comes to seasoning ingredients anyway!
hello I just tried this out and found that if I soread the mixture as much as I can with my fingers and a spoon then I put wax paper over it and use a rolling pin (I used a can of green beans as my rolling pin is no more) this helps to flatten it out more. Peel back the wax paper slowly. Works great.
kenny, how long does the crispiness of the crackers last? 🙂
I just made these and can’t stop eating them! I added a sprinkle of coconut flour, garlic powder and herbamare instead of the herbs. I used the almond flour recipe and added chia and sesame seeds, and they are really good! I was looking for a candida friendly snack, and this is it! Thank you!
Hi Carie, thank you SO much for this really lovely message. I really appreciate you taking the time to leave a review and comment, and am very happy to hear you like the recipe 🙂
These are great and quick and easy to make! Thanks very much ! I added a bit too much salt on mine but great with guacamole and tomatoes. I’ll also try with garlic salt next time I cooked at 340 for 30 mins!
Thank you for your feedback Julie! I love eating them with guacamole too! 🙂
Friendly reminder that Fahrenheit exists. Please adjust your recipes accordingly. Thank you.
Hello, I’m very sorry but I grew up in Australia and we just don’t have Fahrenheit used anywhere – it’s not on our appliances or anything I typically look at on a day-to-day basis. I’m not being elitist or classist in not putting down Fahrenheit measurements in my recipes, it is more just complete forgetfulness on my part. I’m so used to seeing everything in Celsius where I live.
This is something I need to go back and revise for the more than 200 recipes I have on my blog, and I acknowledge that I should do this. Honestly it’s just the enormity of the task – once I get started I want to do all of them! In the meantime I hope you’ll take advantage of just being able to quickly Google the conversion.
Kindest,
Monique
You don’t need to apologize! All our cookbooks have conversion charts and, if she can look on the internet, she can look it up. It would certainly be nice to have the F temp, but that person didn’t need to be rude!
Of course. I grew up with C too and with the internet flooded with recipes using F, I have to Google so often!. ☺️ Sometimes people need to open up their minds and hearts, that’s all. Fantastic recipe. I am trying this today.
Thank you for your support 🙂
Thank you for your support Sheryl! I am trying to be accommodating and going back to revise my older recipes with more temperature conversions but yes, the less rude comments the better 🙂
Europe here! Celsius is fine and the default in my country. To be honest, you’re doing a great job sharing these recipes. No need for you to “please” every Jim and Jack. Is Google not available in their country? I usually come across Fahrenheit measurements and I never go about grumbling. I just Google it and all is well. Keep up the good work. Thanks, again for sharing these yummy recipes.
Americans are the worst honestly. Just google it you lazy american. This is why your all obese. Because your lazy and ignorant.
The recipe is PERFECT by the way.
Thank you for the kind words about the recipe! Much appreciated 🙂
Wow, aren’t you a kind soul (American sarcasm intended). Of course the conversion from Celsius to Fahrenheit can be easily found, but does your comment really have to be hateful?
Wow honey. You make the initial rude comment look like saintly praise. Check out your own backyard. Not too prejudiced.
Seriously, I use so many recipes from the US where they use Fahrenheit or cups as measurement and I’m not complaining! I simply use an app on my phone to convert it.
The majority of the world uses Celsius, that’s a fact. Go to a book shop anywhere in Europe and pick any cook book, you’ll only find Celsius and no Fahrenheit.
She is not obligated to work with Fahrenheit. And there is no reason to be rude. The recipe is great, definitely not one-star worthy…
Thanks for your support Anita 🙂 I’m trying to be more mindful of conversions but we Aussies are a bit isolated haha!
What a ridiculous ride comment. This is the equivalent of going to Mexico and saying ‘Its unfair you don’t also speak English’.
Friendly reminder that the internet exists, which you should be aware of if you’re capable of searching for flaxseed cracker recipes. There’s no need to be nasty to someone who is provided a service, FOR FREE.
Well they be hard straight out of the oven or will they harden more as they cool?
Was meant to say will they harden
Hi Cheri, yes they will harden further on cooling! 🙂
It would be a good idea to also list the oven temperature in Fahrenheit for those who have never seen a recipe with the oven temperature listed in Celsius before. I honestly didn’t notice it was in Celsius until it was taking forever for the crackers to crisp up. I’ve never seen a recipe set the oven in Celsius.
Hi Sonya, I am based in Australia where all temperature measurements are listed in Celsius as the standard. For me, the opposite is true, and I often struggle with recipes in Fahrenheit. But you make a good point that I could offer both temperatures in my recipes, it’s not something I naturally think to do but it would make the recipes more accessible. 🙂
Um…come on, y’all who are complaining about the temperature. All you gotta do is google the conversion chart. Not hard.
180C is about 356 degrees F. So I’m setting my oven to 350.
Thanks sooo much for this recipe!!!! Can’t wait to try with my smoked salmon dip!
Aw thanks so much Finley! Hope you love them! 🙂
hey they are delicious! making again today. I decided to add Trader Joe’s Everything but the Bagel seasoning to the mixture for my seasoning. SO GOOD! (also that seasoning has salt in it so i didn’t need the salt.)
Hi Finley, that sounds so yum! I wish we had that seasoning in Australia, it is so amazing! 🙂
Good point. Let’s be thankful someone was nice enough to share a recipe. I’m on Keto but will try it this weekend.
Thanks Aida! Hope you enjoy 🙂
Didn’t have ground flaxseed, so used 1/2 cup while and 1/2 cup almond flour. Added Italian seasoning, onion salt and a couple tbsp. Parmesan cheese. They are great. Thanks for a really terrific recipe.
Yum I bet the Parmesan would have made them taste so good, I need to try that! 🙂
I will try prepare it in fooddehydrator 🙂
A piece of baking paper on top when rolling out the mixture using a glass jar as a rolling pin worked well. Great easy recipe. Thank you
Thanks so much Andrew! Yep the baking paper trick is a good one 🙂
Great tip Andrew! Thank you for your positive feedback 🙂
Excellent! Made the first time with whole flax seeds snd chia, they still stayed together and were even better the next day. Incredibly filling – i found I was actually eating so much less when I had these to snack on! The second batch I added whole flax, sesame seeds, poppy seeds, and ground quinoa -I put in a few tablespoons of ground oats as a binder too – not sure if it’s still keto, but definitely still delicious! Thanks for the great recipe!
Hi Sarah, thank you so much for leaving this feedback and tips in this comment! I actually haven’t tried making this recipe with whole seeds myself and have been wondering if that will work, so I am very happy to hear that it will 🙂 Going to give that a go!
whole seeds dont have the same benefits, you need to ground the flax seeds to get the health benefits from it.
I use half ground half whole flaxseed… grinding the flaxseed allows nutrients to be absorbed and whole flaxseeds ‘clean’ the intestines and are negative calories. Win win. Great guilt free recipe!!
Do you have to use chia seeds – can they be left out of recipe?
Hi Emy, I think the crackers will probably hold together without them – just replace with more flaxseed. They might be slightly more breakable but let me know 🙂
I’ve been reducing carbs and dying for a crunch.. This recipe knocked it out of the park! I added rosemary and garlic and I’m already imagining other flavor combos! Thank you for giving me a super easy way to make a healthy crunchy snack.
Aw Bria, thank you so much for this lovely lovely feedback, I really appreciate the time you took to write this 🙂
Could I dehydrate the crackers in my dehydrator?
Hi Kristine, I’m sorry I think I may have missed your question! I think you probably could, but I don’t own a dehydrator so I’m not sure what setting you would use. But if you feel confident with your dehydrator I would definitely give it a go! 🙂
I’ve made these a number of times and they are lovely. Yes i turned down the oven temp slightly and worked a treat. Ib love them.
Thank you for your positive feedback Siobhan, I really appreciate it 🙂 Hmm yes all ovens are slightly different aren’t they. I feel like I have to revise all my recipes every time I move house!
Are you able to provide nutrition amounts? I’d love to add them to WW and can’t without knowing calories, etc. 🤗
Hi Jodi, I haven’t looked in to putting that data on my website as I’m not big on counting calories however I appreciate that this position is different for every individual. I know my recipe card can support a nutrition panel so I’ll have to do my research (and work out how to install it!). For now you can place the recipe into a website like happyforks.com and it should give you a calculation – not always 100% accurate but often ok, if the result seems really off then you tend to know it’s wrong!
Hi Jodi,
I use MyFitnessPal to log meals. It allows you to enter the ingredients or enter a weblink for a recipe and will calculate the calories and macros for you!
Yummy, so delicious!! Mixed them with everything bagel seasoning, like 2 tbsp and I can’t stop eating them
Thank you so much for your sweet feedback Amanda, it means a lot to me that you took the time to comment! Glad to hear you are enjoying the recipe 🙂
Hello! I absolutely love these crackers they are delicious and so healthy. I’ve made them a few times but they come out very very crispy, like difficult to eat! Perhaps I am making them too thick? I love the flavour though and want to get it right. Thanks 🙂
Hi Nina, thanks so much for your feedback 🙂 Wow, I have never heard of them coming out that crispy before! They are quite crunchy, haha but I hope not so unbearable. You could try making them thinner so they are a little easier to snap, you shouldn’t break your teeth on them! They are supposed to be flattened/rolled out quite thin.
I love these crackers!! Twice I’ve made them with zahatar spices–cumin, sumac, thyme, sesame seeds, and a few cloves of pressed, fresh garlic. Added a little olive oil just because. YUM!!! I let the oven cool down with the crackers still in to ensure they got dried out completely.
Hi Lil, thank you so much for your positive feedback, I really appreciate it 🙂 Yum, I love zaatar spices, they would be so yummy in these crackers. Leaving them in the oven to dry out is also such a great tip!
How much of these would you use?
A lovely recipe. In our household we use a ratio of 1:1 Black Chia and LSA. For liquid component, we use tomato juice or veggie stock. We will be adapting it for school lunches though. I am thinking of adding some hemp seed to the mix.
Baking paper really speeds the process along. If you have a dehydrator, the recipe can be made raw and you can add dulse flakes for a lovely smoked note. Love your blog!
Hi Lucy, thank you very much for your comment and for your leaving some interesting variations on this recipe! I am going to try it with veggie stock; that’s such an easy, clever way to add flavour to the crackers. And yes, definitely recommend using baking paper, so much easier! 🙂
I’ve made these twice now. They are simple and the perfect thing to make when I’m craving something crunchy to dip in my hummus and I’m sick of carrots.
Thank you so much for your comment Ashley, I really appreciate it 🙂
I put a sheet of baking paper over the dough and rolled it out to the required thickness, then tidied up the edges. (Indian shops sell very thin rolling pins for chapattis, etc. and one of these is perfect because it’s light and easy to manipulate.)
BTW the font in the section for leaving a comment is tiny, and it’s very hard to see typos.
Hi Heidi, thank you for the tip on the rolling pins! And sorry about the comment text – I will see if I can get my web developer to help me fix it 🙂
Adapted your recipe simply using flax and pumpkin seed pulped in a blender adding water, salt and pepper. No rolling pin so used a candle to flatten mix out between parchment paper. Worked a treat!
This is genius! I love pumpkin seeds so I am going to try this! Haha and I also often use cans or candles to roll things out, too 🙂
Just made these and they are delicious! I can’t wait to try different flavor combinations. I made these with the half flax/half almond flour, rosemary, roasted garlic, and sea salt.
That sounds like a delicious flavour combination! My favourite way is to use half almond flour and half flax too 🙂
I added garlic and sesame seeds to mine. They became an instant favorite!!!
I’ll be travelling to Disney World with my family soon, and I wanted some yummy, healthier snacks to take with me. These will be on my lunch box for sure! Thank you!
Hi Rayanne, thank you so much for your lovely message! These crackers are proving quite popular and I’m very happy to hear that they are turning out well for everyone! Enjoy your holiday 🙂
Do I have to use parchment paper for this recipe.
Also, is parchment paper waxed paper? That would melt, wouldn’t it?
Thanks for the awesome recipe and blog.
I’m looking for Keto and Paleo (low carb, high fat recipes). Thanks!
Hi Cynthia, I would definitely recommend using parchment paper for this recipe, so the crackers don’t stick to the tray. Parchment paper is coated with a heat-proof coating to help it stay nonstick. In Australia where I am it is specifically called “baking paper” – I am not sure if this is the same where you are? I would just check the packaging to make sure the paper is suitable for baking. Thank you for your lovely message 🙂
Good question… not the same thing. Don’t use Wax paper! That will burn. Look for parchment paper at the store in the same section (similar packaging) as wax paper.
What oven temp do you use for fahrenheit?
Hi Sharon, 180 degrees Celsius is about 350 Fahrenheit, and 160 Celsius is 320 Fahrenheit. 🙂
HI. Wonderful recipe. To flatten out crackers just use parchment paper over the top and flatten that way. You will get uniform thin crackers. Yum, yum. 🙂
Thank you so much for your positive feedback, Birte! Yes, that is the best way to get flat crackers for sure, wish I had known that from the start 🙂
I have a mini roller that I use to press out the cracker batter evenly. I just press it right over the top sheet of parchment.
Hey! This looks like a marvellous recipe. Unfortunately, mine came out smelling almost like fish. I’m thinking this might be burnt flax seed oil? The ground flax I used is less than a month old and had been kept in the fridge. Not too sure about eating this batch. Suggestions ? Will try again…
Mine also came out a tad bit fishy smelling, but I know I overbaked mine by a few minutes and the edges were a bit burnt. I suspect because the flaxseeds are so oily, it altered the state of the oil? Just a thought. Of course, if you didn’t burn yours even a little (I didn’t burn so much as oberbajed) that doesn’t help you any!
Hi Danielle, thank you for your helpful feedback! I agree with you – I think the oil gets burned. I have suggested reducing oven temperature and letting the crackers bake for slightly longer to dry out. 🙂
Hi Anne, thank you for your message and I’m sorry this recipe hasn’t turned out well for you. I think this might have to do with the oven temperature – since I first posted this recipe on my blog I’ve moved house and changed ovens…and I think when the oven is a bit too hot, the flax burns and you get that smell. I would recommend reducing the oven temperature to 160 C and baking for a slightly longer time, until the crackers have dried out sufficiently. Let me know if this helps?
Hey! I wanted to reply because I also had this fishy problem. Funny enough, I had made them tonight to go with a dill pickle dip (which turned out a bit like fancy tartar sauce…) so the fishiness worked out in my favor 😂 SOOOO if the fishy thing happens again, I suggest you look up “4 ingredient dill pickle dip” on pinterest.
I am so excited to try this recipe, I think I will even give it a go tonight:) Thank you!
Update: the crackers are so tasty, I just took out of the oven 2 trays. Now I have to purchase lots of ground flexseed, I will not give up on these easily.
Hi Julie, thank you for your really lovely comments, it made me smile to see the two comments pop up like that! Amazing. I’m very happy you like this recipe!
Just found this recipe and I’m so excited to go home and try it tonight! I bet they will be amazing using Everything Bagel seasoning!
Thanks Ashley! Oh I wish wish wish we had everything bagel seasoning here in Australia! I have had it when visiting the US and it is damn amazing, you are right it would be great in these crackers 🙂
I made these crackers for band camp. They are wonderful! Thank you so much for sharing.
Food Network has a wonderful recipe for Everything Bagel Seasoning.
1/4 cup sesame seeds
1/4 cup poppy seeds
3 Tablespoons dried onion flakes
3 Tablespoons dried garlic flakes
2 Tablespoons coarse sea salt
Toss everything together in air tight container. This can be stored for up to 1 month. This is wonderful, however the next time we make it we are cutting the sea salt down to 1 Tablespoon maybe less since it was a bit salty.
Karen – thank you SO MUCH for leaving me the directions for everything bagel seasoning! This is amazing 🙂 I’m so excited to try this out! I’m also very happy to hear you liked the crackers!
Great simple recipe. I used LSA, tblsp chia and tblsp hemp seed, 1/2 tsp garlic powder and 1/2 tsp of onion powder. Rolled out between parchment paper. i might break down into 2 next time so the middle bakes crisper but tgey turned out nice. i might add the salt next time thpugh and experiment with herbs as well!
Thank you so much for the feedback Carol 🙂 I really like making these with LSA too as I think it’s a nicer flavour than just plain flax, though herbs and spices make things even better! So glad you enjoyed them!
I want to try this recipe, but I’m wondering what would be as far as dried herbs/spices to add. Suggestions?
Hi Allison, some suggestions are: (i) dried rosemary, thyme and sea salt; (ii) dried garlic, italian herb mix, salt and pepper or (iii) dried powdered cumin, coriander, paprika and sea salt. 🙂
I wonder if flaxseed meal is the same as ground flaxseed? I will give it a go as that’s the only thing I have at the moment!
Hi Aki, yes that’s the same thing! Hope they turn out well for you 🙂
Monique…Oh wow! This is super awesome for keto!
1c flax seeds–total Carbs=49g,dietary Fiber=46g
2 tbsp chia…12 grams carbohydrates and 11 grams of fiber.
So for the whole recipe, you end up with 4 net carbs! Woo Hoo!!! Gonna try this out tomorrow!!
🙂 Very happy to hear you’re so excited about this recipe Vasu! I hope they turn out well for you. They work really well loaded up with lots of seasoning so don’t be afraid to incorporate dried herbs and spices into the mixture. And make sure you flatten out the mixture nice and thin!
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 🙂
Hi are these crackers low carb please
Hi Karen, yes they are low carb 🙂
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!
This is what happyforks,com came up with:
https://happyforks.com/analyzer/result
Thank you! 🙂
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