Flaxseed Cracker Recipe

These crunchy flaxseed crackers are a delicious vegan friendly savoury snack - perfect as a gift for friends or entertaining, served with dips.

Course Snack

Cuisine Australian

Prep Time 15

Cook Time 30

Total Time 45

Servings serves

Calories 96kcal

Cost $5

Preheat your oven to 350°F/180°C.
In a mixing bowl, combine all dry ingredients. Add water, mix then let the mixture sit for about 10 minutes to allow the flax seeds to absorb the water.
Shape into a ball and transfer to a large sheet of baking paper. Place a second sheet of baking paper on top and with a rolling pin, roll the cracker mixture out to desired thickness - I suggest around 3mm.
Remove the top sheet of baking paper and prick the cracker layer all over with a fork. If you want neat edges/square crackers, you can slice them into squares now. I prefer mine to look a bit more rough and rustic, so I skip this step and break the sheet apart after baking.
Bake for 20 minutes, then tap the crackers, if it feels a bit stiff (like cardboard) then it's done. If needed, bake for a further 5-10 minutes at a time. The longer you bake, the crunchier and darker the crackers will be. Keep in mind the thickness will also determine if it needs extra time - thin crackers will bake more quickly and thick crackers will need a little longer. Ovens are also super variable, mine takes about 35-40 minutes all up to get super crispy but yours may be less. You'll know if you've overdone it as the edges will start to burn.
Remove from the oven and let them cool on the baking sheet. Once they are cool, break the crackers apart. They'll keep in an airtight container for a couple of weeks at room temp. Enjoy!