These flaxseed crackers are crispy, flavorful, and nutrient dense. They’re easy to make and delicious. These simple homemade crackers are a must try.
What to serve with these flaxseed crackers
These crackers are delicious served with guacamole, hummus, or any other dip you like. Or serve them with this mouthwatering vegan black bean dip made with caramelized onions, jalapeño peppers, and fresh lime.
Main ingredients and substitutions
Ground flaxseed adds a nutty flavor and plenty of omega-3 fatty acids, antioxidants, and fiber to these delicious crackers. You can purchase flaxseed that is already ground or grind whole flaxseed yourself using a blender, food processor, or spice grinder.
This flaxseed crackers recipe calls for whole wheat flour. You can substitute all purpose flour if you prefer.
Extra virgin olive oil adds richness to these crackers and improves their texture. You can substitute avocado oil or any other neutral oil you prefer.
A small amount of corn starch gives gives these crackers a satisfying, crispy texture. I like to use a non-GMO, organic variety. You can omit the corn starch if you prefer but the texture won’t be quite as crispy.
Garlic powder adds a savory layer of flavor to the crackers. You can omit it or substitute onion powder if you prefer.
How to make them
Start by preheating the oven to 350 degrees Fahrenheit. Add the ground flaxseed, whole wheat flour, cornstarch, salt, and garlic powder to a mixing bowl, then mix well.
Add the extra-virgin olive oil and cold water to the mixing bowl, then use a whisk to mix well.
Pour half of the cracker batter onto a sheet pan lined with parchment paper, then use the back of a spoon to spread the batter into a thin layer. Repeat with the rest of the batter on a second sheet pan.
Bake for 35 minutes at 350 degrees Fahrenheit. After 35 minutes, turn the oven off but leave the crackers inside the oven with the door closed for an additional 20 minutes. Then remove them from the oven and let the crackers cool to room temperature before breaking them into shards and serving.
Optional additions
Add 1/2 teaspoon of dried rosemary, thyme, and/or chives, if desired. Stir in the spices along with the other dry ingredients.
Storage and freezing
Store these flaxseed crackers in an airtight container in the fridge for up to five days or freeze them for up to six months.
More flaxseed recipes to try
- These flaxseed muffins are subtly sweet, fluffy, and delicious.
- These nutrient-dense flaxseed cookies are soft and chewy.
Flaxseed Crackers Recipe
Equipment
- Sheet pans
- Parchment paper
Ingredients
- 1/3 cup whole wheat flour
- 1/2 cup cold water
- 1/4 cup ground flaxseed
- 3 tablespoons extra virgin olive oil
- 1 tablespoon corn starch
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the ground flaxseed, whole wheat flour, cornstarch, salt, and garlic powder to a mixing bowl, then mix well.
- Add the extra-virgin olive oil and cold water to the mixing bowl, then use a whisk to mix well.
- Pour half of the cracker batter onto a sheet pan lined with parchment paper, then use the back of a spoon to spread the batter into a thin layer.
- Repeat with the rest of the batter on a second sheet pan.
- Bake for 35 minutes at 350 degrees Fahrenheit.
- After 35 minutes, turn the oven off but leave the crackers inside the oven with the door closed for an additional 20 minutes.
- Remove the crackers from the oven and let them cool to room temperature before breaking them into shards and serving.
Notes
-
Add 1/2 teaspoon of dried rosemary, thyme, and/or chives, if desired. Stir in the spices along with the other dry ingredients.
-
Store these flaxseed crackers in an airtight container in the fridge for up to five days or freeze them for up to six months.