Fermented flax seed crackers are ridiculously easy to make. They are delicious and popular with everyone, including children, so I always have a stash of in my cupboard for a healthy after school snack.
Five Reasons to love flax seed 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 and probiotic cracker (as long as you keep it below 115F / 46C.)
- They are full of fiber, protien and healthy fats.
- Flax seed crackers are amazingly delicious.
- They are really simple to make. Just mix everything together and wait.
Flavours for Flax Seed Crackers
It’s easy to add flavours to the flax seed cracker mix. It is a great way to take a simple cracker and turn it into something fancy. Here are 5 popular flavours:
- Super Seedy: Add 1/4 cup of pumpkin seeds to the pre-soak.
- Sweet and Salty: 2 tbsp honey will add a slightly sweet flavour.
- Italian herb: Add in 2 tbsp 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.
Flax Seed Crackers
Fermented flax seed 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. Try adding fermenting the seeds then drying at a very low temperature for a probiotic cracker.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 48 crackers 1x
- Category: Snack
- Method: Dehydrated
- Cuisine: Gluten Free
- 1 1/4 cup flax seeds
- 2 tbsp chia seeds
- 1/2 cup ground flax
- 1/2 cup sunflower seeds
- 2 cups of water
- 2 tbsp culture (optional, see notes)
- 1 tbsp soy sauce
- 1 tsp salt
- Other flavours (see above for five different options)
- Mix the seeds, water and culture together, and allow 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 flavours. See section above for some popular flavour combinations.
- Line two cookie sheets with parchment paper (wax paper won’t work) and 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, then leave the crackers to set in the warmed oven until firm It could require more baking depending on your oven. See the notes below for making probiotic raw crackers.
- Break the crackers up and store in an air-tight container. They will last for several months in a dry cupboard.
- Flax seed crackers can be made without fermentation. However, soaking with the culture adds acid that will helps break down the seeds. Any fermented liquid will work: yogurt, milk kefir whey, kombucha, sauerkraut juice.
- To make a raw and probiotic cracker 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.
- For a softer, flakier cracker, replace the sunflower seeds with 1/2 cup of ground almond meal.
- Score the crackers about halfway through baking to make square crackers.
- The crackers are very sticky and can seize to certain types of baking paper. I use one that is silicon coated. Alternatively you could grease the baking paper with coconut oil prior to spreading out the crackers. I also recommend peeling off the crackers and turn them over once the top has crisped up so that the other side can also dry out. This also helps to prevent seizing.
Keywords: gluten free, vegan, keto, paleo, raw, whole 30, nut-free, dairy free, egg free, grain free, sugar free, easy, lunch