Rating: 4.5 stars 4.2
19 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

I heard that if you mix flax seeds with an equal amount of water, soak them, and spread them thin, you'll get a tasty cracker. I heard right! These have a nutty, earthy flavor. They're light, but still sturdy enough for dips and spreads. Experiment with other seasonings if you like.

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
cook:
3 hrs
additional:
8 hrs
total:
11 hrs 20 mins
Servings:
8
Yield:
32 crackers
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.

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  • Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment.

  • Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles.

  • Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.

Chef's Notes:

I've been told that whole flax seeds are not fully digestible, and to get the health benefits you should use flax seed meal, but other sources are telling me that the soaking, and chewing takes care of that, maybe. Probably not a big deal unless you're going to eat a whole batch, but consider yourself warned if you are sensitive to high-fiber foods!

I find that these start to lose their crispiness after about a day, so if you make them ahead of time, I'd re-crisp them in the oven again for maybe 30 minutes to dry them back out.

Nutrition Facts

104 calories; protein 3.6g; carbohydrates 5.7g; fat 8.2g; sodium 224.8mg. Full Nutrition
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