Flaxseed crackers are a great gluten-free alternative to “regular” crackers and are also very easy to make yourself at home with this recipe.
Flaxseed crackers
I ate the flaxseed crackers for the first time during the photo shoot for the book (and TV show) how to live to be 100. I liked the flaxseed crackers so much that I’ve since made them many times at home. They’re incredibly easy to make and you can easily adjust the quantities to what you have at home. What goes into the flaxseed crackers?
- 125 gr broken flaxseed (whole flaxseed is also possible)
- 25 gr sesame seeds
- 50 gr pumpkin seeds
- 50 gr sunflower seeds
- 1 tsp salt
- Italian or Provencal herbs
- 180 ml water
What can you find in this post?
If you don’t want pumpkin seeds in your crackers, for example, you can also use 100 gr sunflower seeds. The only thing to take into account is that flaxseeds absorb a lot of moisture. And then acts as a kind of paste. Therefore it is not convenient to change the flaxseed quantity. You can but then you probably need to adjust the amount of water as well.
How to make the crackers
If anything is simple it is making the flaxseed crackers. You put all the ingredients together in a bowl and leave it to stand for half an hour. The liquid is absorbed and you are left with a thick paste.
This is best rolled out using two pieces of baking paper and a rolling pin or a bottle. You spoon the flaxseed mixture onto the first sheet of baking paper and put the second sheet on top. Now using a rolling pin on the top sheet, roll out the flaxseed dough as thinly as possible.
Slide onto a baking sheet and remove the top sheet. Then bake them for about 25 minutes or until done. Once they are out of the oven use a pizza cutter or a sharp knife to cut crackers from them. Then let them cool well before storing them in an airtight box.
Alternatively you can already cut them prior to baking. I sometimes use that method, but both will work. If you want really smooth edges cutting the flaxseed crackers before baking is the best method.
Why aren’t my flaxseed crackers getting crispy?
The first time I made the crackers, I hadn’t rolled them out thin enough. As a result, they were quite thick and didn’t get nice and crispy at the bottom. I solved that by taking them out of the oven, turning them over and baking the other side until they were nice and dry on both sides.
That’s a bit more work but makes for usable flaxseed crackers. Of course it is better to make them thin enough right away but practice makes perfect.
What can I put on the flaxseed crackers?
You can top the flaxseed crackers with anything you would normally spread on a sandwich. Think of a nice egg salad, smoked salmon with avocado, a fried egg, creamy brie, mackerel salad, tomato with scrambled eggs and the list goes on. Hummus with a tomato is also delicious on the crackers.
Do these crackers fit into a low-carb diet?
Yes the crackers are fine to use in a low-carb diet. If you assume that you get 10 crackers from this recipe (also depends of course on how big or how small you cut the crackers) then you have 6 grams of carbohydrate per cracker.
Can I use both whole and broken flaxseeds?
Yes you can but the thing to keep in mind is that broken flaxseeds absorb more moisture. So for the firmest crackers use broken flaxseeds.
Flaxseed crackers
Equipment
- Rolling Pin
- Baking paper
Ingredients
- 125 gr flaxseed broken
- 25 gr sesame seeds
- 50 gr sunflower seeds
- 50 gr pumpkin seeds
- 1 tsp salt
- 180 ml water
- 3 tbsp provencal herbs dried
Instructions
- Mix the seeds and kernels together in a bowl and mix with the salt. Add the water and leave to stand for 30 minutes.
- Preheat the oven to 180˚C. Line a baking tray with baking paper
- After 30 minutes, the seeds and kernels have absorbed the moisture and the mixture has become a cohesive whole. Mix in the dried herbs.
- Spread the mixture on the baking sheet. Place another sheet of baking paper on top and press it out with a bottle or rolling pin.
- Remove the top sheet of baking paper and bake the cracker slices for about 25 minutes in the oven until crisp.
- After baking, cut into equal pieces and let them cool. If they are not completely dry, turn them over after slicing and let them heat in the oven for another minute. This will also make the underside nice and dry and crispy.
Nutrition
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
