Flaxseed crackers are ridiculously easy to make. Not only that, they are delicious and popular with everyone, including children. So I always have a stash in my cupboard for healthy after-school snacks.
Six Reasons to love flaxseed crackers
- Pretty much anyone can eat them. They are gluten-free, dairy-free, sugar-free, nut-free, keto, paleo, and vegan!
- You can toast them in the oven for a crunchy cracker or dehydrate them for a raw cracker.
- Make probiotic flaxseed crackers! See the section below for details.
- They are full of fiber, protein, and healthy fats. A prebiotic powerhouse!
- Flaxseed crackers are amazingly delicious.
- They are really simple to make. Just mix everything together and wait.
Flavors and Other Options
It’s easy to add flavor to your crackers. It’s also possible to make them probiotic (see the section below). Here are 6 popular flavors:
- Super Seedy: Add 1/4 cup of pumpkin seeds to the pre-soak.
- Sweet and Salty: 2 Tbsp honey will add a slightly sweet flavor.
- Italian herb: Add in 2 Tbsp of mixed dried herbs (parsley, basil, and oregano).
- Rosemary and Garlic: Add in 1 Tbsp of finely diced rosemary with 1 Tbsp of garlic powder
- Smokey Paprika and Onion: Add in 2 tsp of onion powder and 1 Tbsp of smokey paprika.
- Almond Crackers: For a softer, flakier cracker, replace the sunflower seeds with 1/2 cup of ground almond flour.
Since flaxseed crackers need to be soaked, they are perfect for adding a probiotic boost! All you need to do is replace part of the water with a fermented liquid. In this case, the liquid is not so much fermenting the flaxseeds as adding flavor and probiotics to the crackers.
- To keep the probiotics alive, dehydrate rather than bake the crackers. Make sure the temperature remains below 115 F / 46 C so you don’t accidentally kill the probiotics.
The flavor of the crackers will change depending on what type of fermented liquid you use. Here are a few recommendations.
- Kombucha, Jun, or Water Kefir: for a sweet and tangy cracker replace all of the water with probiotic soda pop.
- Whey: Feel free to use 1 cup of whey mixed with 1 cup of water. The whey can be sweet from making hard cheese or sour whey from making Greek yogurt or acid cheese.
- Brine: Leftover brine is actually my favorite soaking liquid. Replace all of the water with brine, however, don’t add salt or soy sauce. Most brines will have all the salt required for making flavorful crackers.
Flaxseed crackers are gluten-free, paleo, keto raw, vegan… and incredibly delicious! They’re easy to make and will last for several months, making them a healthy go-to snack. See the sections above for 6 different flavor options and advice on making probiotic crackers.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 48 crackers 1x
- Category: Snack
- Method: Dehydrated
- Cuisine: Healthy
- Diet: Gluten Free
- 1 1/4 cup flaxseeds
- 2 Tbsp chia seeds
- 1/2 cup ground flax
- 1/2 cup sunflower seeds
- 2 cups of water
- 1 Tbsp GF soy sauce
- 1 tsp salt
- Other flavors (see above for six different options)
- Mix the seeds and water together, and allow them to soak for at least 1 hour. The flax and chia will turn into a gooey mass that forms the base for the crackers.
- Stir in the remaining ingredients along with any additional flavors. See the section above for some popular flavor combinations.
- Line two cookie sheets with parchment paper (wax paper won’t work) or a silicone baking sheet. Spread the mass of seeds as thinly as possible across the two cookie sheets. See notes for more details about how to prevent sticking.
- Bake at 250 for around 1 hour. At this point, they should have set enough to be able to be removed from the baking sheet. Peel the crackers off the parchment paper and turn them over so the undersides can cook. If you want perfectly square crackers, cut them at this point before returning them to the baking sheet.
- Place the baking sheet back in the oven and turn the oven off. Leave the crackers in the warmed oven to set until firm. If they aren’t fully dried out after 30 minutes, then you may need to bake them for a bit longer.
- Break the crackers up and store them in an air-tight container. They will last for several months in a dry cupboard.
- To make raw crackers spread the seeds thinly across several parchment-lined dehydrator trays. Dehydrate at 46 C / 115F until fully dry. It may take 12-24 hours depending on your dehydrator.
- You can also make probiotic crackers! See the section above for more details.
- The crackers are very sticky and can seize to certain types of baking paper. I use parchment paper that is silicon coated. Alternatively, you could grease the baking paper with coconut oil prior to spreading out the seeds.
- Serving Size: 4 crackers
- Calories: 123
- Sugar: 0.2g
- Sodium: 239mg
- Fat: 8.4g
- Carbohydrates: 7.2g
- Fiber: 6.8g
- Protein: 5.2g
Keywords: gluten free, vegan, keto, paleo, raw, whole 30, nut-free, dairy free, egg free, grain free, sugar free, easy, lunch
Will water kefir work for the culture?
hi, thank you emilllie for the recipe, loving your blog!!!
wanted to ask you if the baking sheets you use are resuable or single use. it sticked to my parchment paper, so I’m considering buying silicone baking sheets.
Interesting… I use parchment paper, but not wax paper. Try peeling it off before it’s really dry, then flip it over, so it dries evenly on both sides. Silicone baking sheets would be good too. Probably less wasteful in the long run.
Could I add sesame seeds to the preferment?
Yes! Just replace some of the other seeds so it’s the same amount overall. Sounds yummy!
Wonderful! Great for cheese and meat. Thanks for the recipe! It might be just too much flavor though. It drowns out the other flavors.
Perhaps not adding any of the additional flavors might suit you better? Cheers! Emillie