Flax Seed Crackers are a crisp, tasty treat that holds up well for travel or serving at parties. Suitable for keto, vegan, paleo, gluten free, nut free, and dairy free diets, they’re easy to make and loaded with nutrients! They’re perfect for packing into lunches, and serve well with cheeses, meats, nut butters, and spreads, or simply on their own.
Flax seed crackers form the base for party appetizers served alongside Bacon and Cheese Stuffed Mushrooms.
What are the benefits of flax seeds?
Flax seeds are loaded with nutrients. They are an excellent source of omega-3 fatty acids, dietary fibre, and high-quality protein. According to Healthline, they may reduce risk of cancer, improve cholesterol, lower blood pressure, help control blood sugar, and aid weight control.
Is flaxseed bad for you?
Flax seeds are a rich source of alpha-linolenic acid (ALA). This is one of the two essential fatty acids our bodies don’t produce. We have to get them from our food. If you are vegetarian, flax seeds might be the best place for you to find your ALA.
Men may have heard that ALA might raise their risk of getting prostate cancer. Not to worry. According to WebMD:
It’s important to remember that the source of the alpha-linolenic acid is key. Alpha-linolenic acid from dairy and meat sources has been positively associated with prostate cancer. However, alpha-linolenic acid from plant sources, such as flaxseed, does not seem to affect prostate cancer risk. Men should not worry about getting alpha-linoleic acid from flaxseed.
Is flax seed good for keto?
Flax seed is good for the keto diet. The seeds are high in fibre, a good source of protein, and low in carbs.
Does flax have carbs?
Flax seeds are low in carbs. One tablespoon of flax seeds contains only 2 grams of total carbohydrates. Net carbs (total carbs minus fibre) are very low, 0.1 to 0.2 grams/tablespoon!
How to Make Flax Seed Crackers
The key to making these seedy crackers is to let the seeds soak in water for fifteen minutes. The flax and chia seeds will magically absorb the water and give your batter a consistency that holds together well.
Rolling Out Seed Crackers
You can spread the seedy cracker batter out on a tray by hand if you don’t have a rolling pin. However, the method that works best is the one in the recipe below. Oil your parchment paper with a little olive or avocado oil to keep the seeds from sticking.
While thin crackers are great, a little thickness makes them stronger. This is important if you want to add meat, cheese, spreads, or vegetables to them. The dimensions I give in the recipe guide you to crackers that are the right thickness for strength and crispness.
Baking Seed Crackers
If you follow me on Instagram, you’ve probably noticed that I’ve been experimenting with these crackers for quite some time! It was the baking that I was trying to perfect. I tried high temperatures and low temperatures.
I really did not want to have to flip the crackers over during baking. However, unless they are cooked for a very long time, they really do need to be turned for both sides to become crisp. In the end, I decided that the flipping step was preferred over a very long cooking time. In the video, you’ll see how I do that. It’s really not too difficult.
I also prefer the crispness achieved by quicker cooking at the higher temperature rather than a long, slow dehydration.
Flax Seed Crackers
- 1/2 cup flax seeds
- 1/4 cup hemp seeds or hearts
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup chia seeds
- 3/4 cup water
- 3/4 teaspoon sea salt
- 3/4 teaspoon rosemary
- 3/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Preheat oven to 350 F.
- Stir all of the ingredients together in a medium mixing bowl. Let the mixture sit for 15 minutes, so the chia seeds will absorb the water.
- Lightly oil two sheets of parchment paper.
- Pour the seed mixture onto the centre of the oiled side of one sheet. Place the second sheet, oiled side down, over the seed mixture.
- Using a rolling pin, roll out the seed mixture to a rectangle approximately 10 X 13 inches (25.4 cm X 30 cm).
- Slip the parchment with the seed mixture onto a baking pan. Peel off the top layer of parchment paper.
- Bake for 20 minutes.
- Remove from oven. Cut crackers into a few large pieces for easy flipping. Turn them over. Continue to cut crackers into the size and shape you prefer.
- Return to oven for another 12 to 15 minutes or until they are dry and just starting to toast around the edges.