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My review
Flax Seed Crackers
64k
Chef John
"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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Ingredients
11 h 20 m servings 104Original recipe yields 8 servings (32 crackers)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.
- 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.
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Footnotes
- 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.
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Reviews
Read all reviews 1213 Ratings
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Most helpful positive review
3/30/2018
I hAbe made these twice now, and they have been a big hit both times! The first time, I followed the recipe exactly, and they were delish—-crispy, mild, and perfect for the dip I’d made. The s...
Most helpful critical review
1/17/2018
I let this sit in the fridge for 48 hrs instead of overnight. I think it made it less malleable. I also used parchment paper and it curled a little. I could still cut the pieces roughly into rec...
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1/17/2018
I let this sit in the fridge for 48 hrs instead of overnight. I think it made it less malleable. I also used parchment paper and it curled a little. I could still cut the pieces roughly into rec...
3/30/2018
I hAbe made these twice now, and they have been a big hit both times! The first time, I followed the recipe exactly, and they were delish—-crispy, mild, and perfect for the dip I’d made. The s...
12/29/2017
I have extremely dry eyes and was told by my eye doctor that flax seeds every day will help to re-hydrate them along with artificial tears. I have been taking 1 Tbsp daily mixed in yogurt. They ...
7/22/2019
I just made these for the third time. I wasn't really paying attention to the recipe and bought roasted flaxseed I used them and I think I like them better! They're great with Cabot Seriously S...
7/17/2019
These are great crackers, easy to make and super high in fibre! It easy to switch up the spices to your taste. Don't use the dehydrator though, it doesn't work for these...we thought we'd save e...
7/15/2019
This recipe was exactly what I was looking for...easy and healthy. I only had 1/2 cup of flax seeds, so I added 1/4 cup of sesame seeds and 1/4 cup of chia seeds, and they came out well. The o...
6/16/2019
These turned out fantastic with an extra dash of soy sauce. Also, I left them in the oven for an extra hour at 200 to make sure they were nice and crunchy.
2/24/2019
i cant eat this. it needs something more to be a good cracker.