These crispy Flax Crackers are a nutritious and satisfying snack that proves healthy eating doesn’t mean sacrificing flavor or crunch. Made primarily from ground flaxseed, these crackers are naturally gluten-free, low in carbs, and packed with omega-3 fatty acids, fiber, and plant-based protein. The magic happens when flaxseed is mixed with water – it forms a natural gel that binds everything together without needing any flour or eggs. Seasoned with herbs and spices, these crackers develop a wonderful nutty flavor and achieve the perfect crispy texture that rivals any store-bought version. They’re incredibly versatile, working beautifully with cheese, hummus, or your favorite dips, and they keep well for snacking throughout the week. The best part is how simple they are to make – just mix, spread, and bake until golden and crispy.
Makes: About 60 small crackers
Prep Time: 15 minutes
Rest Time: 30 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 30 minutes
Ingredients
Base Recipe:
- 1 1/2 cups ground flaxseed (flax meal)
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 teaspoon dried herbs (rosemary, thyme, or oregano)
Optional Flavor Variations:
- 1 tablespoon sesame seeds
- 1 tablespoon sunflower seeds
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon everything bagel seasoning
For Rolling and Cutting:
- Extra ground flaxseed for dusting
- Coarse sea salt for sprinkling (optional)
Instructions
Prepare the Base Mixture
In a medium mixing bowl, combine the ground flaxseed, salt, garlic powder, onion powder, black pepper, and dried herbs. If you’re using any of the optional seeds or spices, add them now. Stir the dry ingredients together until evenly distributed.
Add Water and Mix
Pour the water over the dry ingredients and stir thoroughly with a spoon. The mixture will seem dry at first, but keep stirring. The flaxseed will start to absorb the water and form a gel-like consistency. Continue mixing until you have a cohesive dough that holds together when pressed.
Let the Dough Rest
Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30 minutes. During this time, the flaxseed will continue to absorb the water and the mixture will become more pliable and easier to work with. This rest period is crucial for achieving the right texture.
Preheat the Oven
While the dough is resting, preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Having two sheets ready will make the process smoother.
Prepare for Rolling
After the rest period, the dough should be cohesive and slightly sticky. Dust a clean work surface lightly with ground flaxseed to prevent sticking. You can also dust your rolling pin or use a piece of parchment paper on top to make rolling easier.
Roll Out the Dough
Divide the dough in half for easier handling. Roll each portion out as thin as possible, about 1/8 inch thick or thinner. The thinner you roll the dough, the crispier your crackers will be. If the dough cracks at the edges, simply press it back together with your fingers.
Score the Crackers
Using a pizza cutter, knife, or pastry wheel, score the rolled dough into squares or rectangles about 1.5 inches each. You don’t need to cut all the way through – just make indentations that will make breaking the crackers easier after baking. For a rustic look, you can break them by hand after baking.
Transfer to Baking Sheets
Carefully transfer the scored dough to your prepared baking sheets. You can lift the parchment paper with the dough on it and place it directly on the baking sheet, or use a large spatula to transfer sections. If desired, sprinkle the tops lightly with coarse sea salt.
First Baking Phase
Bake for 20-25 minutes, until the edges start to turn golden brown and the surface looks dry. The crackers should be set but not completely crispy yet.
Flip and Continue Baking
Carefully flip the large pieces over using a spatula, or break along the score lines and flip individual crackers. This helps ensure even browning and crispness. Return to the oven for another 15-20 minutes.
Check for Doneness
The crackers are done when they’re golden brown all over and completely crispy. They should make a snapping sound when broken. If some pieces are done before others, remove them and continue baking the rest in 5-minute intervals.
Cool Completely
Let the crackers cool completely on the baking sheets. They will continue to crisp up as they cool. Once cool, break them apart along the score lines if you haven’t already.
Serving Suggestions
These Flax Crackers are delicious on their own or paired with your favorite toppings. Try them with cream cheese and sliced cucumber, hummus and roasted red peppers, or aged cheddar and apple slices. They’re also excellent for making healthy canapés or served alongside soups and salads for added crunch.
Storage Tips
Store the completely cooled crackers in an airtight container at room temperature for up to 2 weeks. If they lose their crispness, you can refresh them in a 300°F oven for 5-10 minutes. For longer storage, keep them in the refrigerator for up to 1 month or freeze for up to 3 months.
Recipe Notes
Ground flaxseed is essential for this recipe – whole flaxseeds won’t bind properly or create the right texture. Make sure your flaxseed meal is fresh, as older flaxseed can taste bitter.
The key to crispy crackers is rolling the dough as thin as possible and baking until completely dry. Don’t rush the baking process – underbaked crackers will be chewy rather than crispy.
The dough can be a bit tricky to work with at first. If it’s too sticky, dust with more ground flaxseed. If it’s too dry and cracking, add water one teaspoon at a time until it holds together.
These crackers are naturally gluten-free, grain-free, and can easily be made vegan. They’re perfect for those following low-carb, keto, or paleo diets.
Feel free to experiment with different seasonings. Italian herbs, curry powder, or even a touch of cayenne pepper can create interesting flavor variations.
The crackers will puff slightly during baking, which is normal. They’ll flatten back down as they cool and become crispy.
If you don’t have a rolling pin, you can press the dough flat using your hands or the bottom of a measuring cup, though it may not be quite as even.
Store ground flaxseed in the refrigerator to maintain freshness and prevent the oils from going rancid. Fresh flaxseed meal will give you the best flavor and nutrition in your crackers.
