Easy Crunchy Flaxseed Crackers
These easy crunchy flaxseed crackers only require a few ingredients, they make a great healthy snack paired with your favourite dip! Vegan, gluten free and grain free.
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Servings: 16 crackers, approximately
Calories: 61kcal
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
*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, however if you have a really hot/unpredictable oven, or you get a burned result, try reducing the oven to 160C and baking for slightly longer so the crackers dry out.
*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.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
Nutrition
Calories: 61kcal (3%) | Carbohydrates: 4g (1%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Sodium: 76mg (3%) | Potassium: 87mg (2%) | Fiber: 3g (13%) | Sugar: 1g (1%) | Vitamin C: 1mg (1%) | Calcium: 35mg (4%) | Iron: 1mg (6%)