Flaxseed crackers

Flaxseed crackers (gluten-free, vegan, paleo)

These crackers are super easy to make and taste great with hummus, pâté, or any spread of choice really. They keep well for at least a few days in an air-tight container – I’m sure they could last longer, but I can never check as they are gone within a few days!

  • 1 cup of flaxseeds, milled
  • 2 tablespoons of white sesame seeds
  • 2 tablespoons of black sesame seeds
  • 1/2 cup of water
  • salt and spices or herbs of choice (e.g. rosemary, herbes de Provence, garlic & onion powder, etc)

Mix everything together till dough is formed. You may have to use your hands to knead it. If it's a bit sticky, sprinkle some milled flaxseeds on top.

Roll the dough between 2 pieces of parchment paper or silicone mats with a rolling pin to about 1-2 mm thick. Sprinkle the paper/mats with milled flaxseeds before rolling the dough to prevent sticking the dough to the paper/mats.

Use a knife or pizza cutter to cut the dough into squares.

Bake for 30min at 140C and then for another 15min at 180C, or until golden or desired crispness is reached.

Hope you like it!


Flaxseed crackers

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