Seedy Flaxseed Crackers

Flaxseed cracker with hummus 16x9.jpg

By the Gracious Vegan

These crackers are a revelation! So healthy with flax seeds and chia seeds, and so delicious! I’d never made my own crackers before I went down this flaxseed chia seed crackers rabbit hole. I want to thank my friend Carol for the basil and dill idea—perfect flavors that don’t scream out but give the whole taste a wonderful lift. The dried chives are great, too. I found them in my grocery store’s bulk section.

Makes about forty 2"-square crackers

Preheat the oven to 375° F. You’ll need two baking sheets, but don’t line them with parchment paper yet.

Add the dry ingredients to a medium-large bowl and stir together.

  • 1 cup oat or almond flour/meal (I like to use 1/2 cup of each)

  • 1/2 cup flaxseed meal (What is Flaxseed Meal?)

  • 1/2 cup chia seeds

  • 1 cup seeds (I like a mixture of sesame, sunflower, and pumpkin)

  • 1/4 cup dried chives 

  • 1/8 cup (2 Tablespoons) dried onion flakes (aka dried chopped onion)

  • 1 teaspoon salt (or 3/4 teaspoon, then sprinkle and press in a little flaky salt on the tops of the crackers before baking)

  • 1 teaspoon dried dill

  • 1 teaspoon dried basil

Add the wet ingredients (no need to combine them together on their own) to the dry and stir everything together until well combined. 

  • 3/4 cup water

  • 1 Tablespoon maple syrup

Divide the mixture in two. Put a piece of parchment on your counter and put one half of the dough on the parchment. Put another piece of parchment or a piece of wax paper on top. Roll with a rolling pin until the dough is very thin—basically as thin as it will get, around 1/8”. Remove the top paper. Move the bottom paper with the dough onto a baking sheet.

Repeat with the other half of the dough. Use a pizza wheel or knife to cut the dough into squares, rectangles, or other shapes before baking. .

Bake at 375° for 15 minutes, then switch them between bottom and top shelves and front to back. Bake another 10-12 minutes, or until the crackers are a definite golden brown color; the outside edges will be darker brown. You may want to remove the outer crackers when they are dark and leave the inner crackers in the oven longer to get dark.

It’s important to bake them enough so that they are crispy. The baking time may be shorter if you are not using heavy aluminum baking sheets. 

Timing: about 45 minutes

Gluten-free

AppetizerLinda TylerGluten-free, Anti-Inflammatory1 Comment