Flaxseed Crackers
These flaxseed crackers are nutty, crispy, and crunchy. Since they contain nothing but flax seeds, you can really make them exactly to your taste. These crackers are vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.
Servings: 40 crackers
Calories: 21kcal
Equipment
Instructions
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350°F/180°C.
- Mix. Add the flaxseed meal, salt, and water into a medium bowl and mix until well combined. The dough will be wet and sticky at first, but as the flaxseed meal absorbs all the water, the dough will become drier. The dough will always be slightly sticky, but it should be easy to handle. If it's too sticky or wet, sprinkle a little bit more flaxseed meal onto the dough to dry it out. Form the dough into a ball.
- Roll out the dough. Place the dough between two pieces of parchment paper and flatten it with the palm of your hand. Place the center of your rolling pin on the center of the disk. Press firmly into the dough, rolling towards yourself and away from you. Repeat until the dough is about ⅛ inch/3 mm thin. The fine texture of the flaxseed meal will allow you to roll the dough out as thin or as thick as you like. Thinner crackers cook faster and become crispier. However, they are also more delicate and prone to breaking. Thicker crackers are better for scooping up dips. Regardless of the thickness, make sure the crackers are rolled out evenly, so the crackers bake at the same rate.
- Score the dough. Peel off the top layer of parchment paper. Using a knife or a pizza cutter, score the dough into any shapes you like. I cut the flaxseed crackers into squares, but it's up to you. You can also use cookie cutters for more interesting shapes.
- Bake. Carefully slide the dough (with the bottom layer of parchment paper) onto a large baking sheet and bake until crispy and golden brown, 20-25 minutes, flipping halfway through baking**. I recommend checking the crackers every 5 minutes after the first 15 minutes of baking. If your crackers are thinner than mine, they will bake faster. Also, the crackers on the outside edges of the baking sheet will brown quicker than the ones in the center and crackers at the back of the oven may turn golden sooner than the ones at the front. So, rotate the baking sheet during baking to even out the browning. If you find that most of the crackers are cooked through but a few right in the center are a little soft, bake those few again until they have dried out more, about 5 minutes.
- Cool. Transfer the baked “cracker” onto a cooling rack, so air can circulate and no condensation takes hold. The higher the baking temperature, the more condensation can form. Once cool, break the cracker along the scored lines.
- Store. Leftover chia seed crackers keep well in an airtight container in a cool, dry, and dark place for up to 1 week (or in the refrigerator for up to 1 month). For longer term storage, freeze in an airtight container for up to 3 months.
Notes
*I used golden flax seeds because they have a more subtle flavor and lighter color than brown flax seeds. I like to grind my own flax seeds into flaxseed meal, but you can store-bought flaxseed meal.
**The easiest way to flip the cracker is to slide the parchment paper from the baking sheet onto a big cutting board. Then cover the cutting board with the baking sheet and flip the cutting board over.
***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 40 | Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Fiber: 1g | Sugar: 0g