Gluten-Free Flax Crackers
RAISE YOUR HAND IF YOU’RE A CRACKER FIEND! ME, TOO!
I love the snap, the savory crunch, and the nutrition that comes with the varieties made mostly from nuts and seeds. The problem? I’m blowing my budget on boxes going for an average of $6-8 a pop!
The Solution: These flaxseed crackers taste just as good as the ones from the store, cost so much less, and take less than 30 minutes to make!
Why Flax?: I’m a big proponent of eating foods in their whole form, as much as possible, so as to intake maximum nutrient content from whole ingredients. These crackers are healthy not because they are “gluten-free, dairy-free, nut-free “aka buzz-word-free,” which unless you are allergic, doesn’t correlate to being a healthy option. But everything in these crackers is made from its whole form (flax seed, chia seed, sesame seed, etc…) for a nutritious and filling cracker full of omega-3s, healthy fats and so much good flavor!
PREP 5 mins
SERVING 8-10
COOK 20 mins
Vegetarian, Gluten-Free, Dairy-Free,
Ingredients
1 cup ground flax seeds (any variety)
1/2 cup water
2 TBSP garlic powder
2 TBSP onion powder
4 TBSP chia seeds
4 TBSP sesame seeds
2 TBSP dried rosemary
1/2 TBSP salt
2 TBSP nutritional yeast (optional for more protein and a nutty flavor)
Instructions
Preheat oven to 400F
Combine flax seeds, chia seeds, sesame seeds, rosemary, garlic powder, onion powder, salt and nutritional yeast in a medium bowl
Add water slowly and stir with a spatula until fully mixed and the dough is sticky (the longer your mix, the stickier it gets - you don’t have to go crazy)
Place dough between two sheets or parchment paper
Roll out dough until 2-3mm thick (like a pie crust.) Thinner equals crispier cracker and shorter cook time. Thicker equals chewier cracker and longer cook time
Place rolled out dough on cookie sheet with no parchment paper
Score dough into 1 inch squares
Top with a sprinkling of Maldon salt
Bake for 20-25 mins, checking after 15 mins to ensure the ends don’t burn
When edges are crispy but not burned take out of oven and transfer to a cooling rack
Break apart along scoring lines and voila, you have crackers!
Let cool completely before storing in an airtight container. Crackers will last about 5-7 days before losing their crunch (bet you won’t make it that long!)
Note: Feel free to play around with different combos of spices and seeds.
