Flaxseed Crackers

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

4 from 1 review

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.


Units Scale


  • 1 1/4 cup flaxseeds
  • 2 Tbsp chia seeds
  • 1/2 cup ground flax
  • 1/2 cup sunflower seeds
  • 2 cups of water

Remaining Ingredients

  • 1 Tbsp GF soy sauce
  • 1 tsp salt
  • Other flavors (see above for six different options)


  1. 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.
  2. Stir in the remaining ingredients along with any additional flavors. See the section above for some popular flavor combinations.
  3. 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.
  4. 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.
  5. 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. 
  6. 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.


Keywords: gluten free, vegan, keto, paleo, raw, whole 30, nut-free, dairy free, egg free, grain free, sugar free, easy, lunch