Homemade Flax Seed Crackers (Save 2.5x the cash)

During whole30, I became obsessed with flax seed crackers. Unfortunately, I had a hard time finding them without a hefty price tag.  Plus, I wanted to choose my own seasoning.  I was on a mission to make my own flax seed crackers for a fraction of the price.  In this recipe, I am recreating the “Rosemary Flackers” by Doctor in the Kitchen, but scroll down for 8 additional flavoring options.  Everyone loves them and my blind taste tests prove that my friends aren’t just trying to make me feel better!

I love crackers – and “flackers” provide the experience of a crispy cracker but without the carbs.  They are great even if you aren’t on Whole30 and you can top them with just about anything – just like a normal cracker!  I love dipping them in salsa, guacamole or topping them with a slice of prosciutto. Flax seeds are a plant based super food.  We find them in a lot of our favorite products but generally with added sugar.  Some studies (specifically this one one about breast cancer) show that flax seed can reduce our risk of cancer, heart attack, cancer, stroke and diabetes.  They are high in antioxidants, omega 3s, fiber, protein…..and gluten free.

1 Serving Size – 29 grams (around 100 calories)
Prep Time (After seeds are soaked): 10 minutes
Cook Time: 6 hours

Unbeatable Deal
Per oz, buying a bag of “Flackers” is close to 2.5 times more expensive than making them yourself
$5.69 for a 5oz bag of rosemary flackers
VS.
$7.90 for a 1 lb (16 oz) bag of organic flaxseeds

Kitchen Gadgets

Ingredients

  • 2 cups whole flax seeds
  • 1 1/2 tbls apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp onion powder (or garlic powder)
  • 3 tbls dried rosemary
  • 1 tbls sesame seeds
  • Sprinkle of ground black pepper
  • Olive oil for greasing

Directions

  1. Add 2 cups of flax seeds into a bowl with 2 cups of water.  This will produce about 3 baking sheets worth of crackers – keep the 1:1 flax to water ratio if you want less.
  2. Let stand for about 45minutes to 1.5 hours. If you let them sit too long, they will be hard to spread later. You will notice that the flax seeds absorb the water and develop a gel like consistency.  This acts as a natural binding vehicle – perfect!
  3. Preheat oven to 170 °F.  We do not want to cook the crackers, we just want to dehydrate them until they become crispy
  4. Add the apple cider vinegar to the flax seed mixture.  Stir with a fork until evenly distributed
  5. Add the seasonings of your choice.  Scroll down for more seasoning options.  This step is entirely up to personal preference so I’d suggest adding the seasoning little by little and giving it a good sniff to see if you want more.  Stir with a fork until evenly distributed
  6. Line the baking sheets with parchment paper and grease lightly
  7. Distribute the flax seed mixture between 3 baking sheets

    The gel like consistency comes out naturally from when you soaked the seeds in water and will act as a binder
  8. Use the back of a small kitchen teaspoon to pat down and spread out the mixture (each baking sheet will be covered in a single layer of flax seed mixture that you will break into cracker sized pieces later)

    Flatten out the mixture on all 3 baking sheets
  9. The ideal thickness you should aim for is about 3 flax seeds tall.  Spreading the mixture is the hardest part of the process – I press down with the teaspoon and spread out the mixture evenly until the baking sheet is almost exposed. Don’t worry if you expose the baking sheet – you can always cover up the patches
  10. Place baking sheets into the oven for 2 hours
  11. After 2 hours, the top of the mixture will be almost fully dry while the bottom will still feel like jelly.  It will be easy to peel off the now partially solidified flax mixture and flip it over so both sides have a chance to dry up.  If you have a hard time peeling off the mixture, put it back in the oven and check again in 30 minutes

    After 2 hours, you should be able to peel the mixture off the parchment paper and flip it over. The bottom will still have a gel like consistency
  12. Place back in the oven for about 4 more hours.  Thicker crackers will need more time.  If you are in a rush, I have found that increasing the temperature to 195 °F will speed up the process.
  13. You know that your cracker is fully done when it lifts itself off of the parchment paper.  There should be absolutely no moisture left and it should break apart easily. You should be able to hold it up as one big cracker

    The massive cracker
  14. Let cool completely and then break your massive flax seed cracker into bite sized pieces

    Bite sized pieces, ready to serve

Flax Seed Crackers 8 ways
Mix in the seasonings little by little to adjust to your preferences
Sweet – replace all the dry seasonings with 1/2 cup raisins, 1 tbls cinnamon, 1 tbls honey or maple syrup (not whole30), 1 tsp vanilla extract (not whole30), and a sprinkle of brown sugar (not whole30)
Simple – 1/2 tbls salt &  1/2 tbls pepper
Italian – 1/4 cup finely chopped sun dried tomato, 2 tbls dried basil, 1/2 tsp oregano (or Italian seasoning), 1 tsp garlic powder or onion powder
Spicy – 2 tbls crushed red pepper flakes, sprinkle ground black pepper, 1/4 tsp chili powder, 1/2 tsp garlic/onion powder
Cheesy – 1/2 cup finely grated parmesan, 1 tbls dried thyme, 1 tsp garlic powder, sprinkle of salt and pepper
Dill – 1/2 cup chopped dill and parsley, sprinkle of salt and pepper
Nutty – 1/4 cup walnut, pecan, almond pieces (use food processor) and 1/4 cup dried cranberries (not whole30)
Cinnamon Apple – 1/2 tsp apple pie spice, 1 tsp ground cinnamon, 1/4 cup very finely chopped fuji apples

Other ideas? Let me know.

Live your life & enjoy.
-L

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