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Flax Seed Crackers

Raw and fermented flax seed crackers are probiotic, high in fiber and healthy fats

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.

Ingredients

Scale

Pre-soak:

  • 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)

Remaining Ingredients

  • 1 tbsp soy sauce
  • 1 tsp salt
  • Other flavours (see above for five different options)

Instructions

  1. 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.
  2. Stir in the remaining ingredients along with any additional flavours. See section above for some popular flavour combinations.
  3. 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.
  4. 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.
  5. Break the crackers up and store in an air-tight container. They will last for several months in a dry cupboard.

Notes

  • 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: yogurtmilk kefir wheykombuchasauerkraut 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