I had never made homemade crackers before this, but after making these, I am ONLY eating homemade crackers! These flaxseed crackers come together in 45 minutes and are so easy to make. All you need to do is mix everything in a bowl, let it sit, then spread it on a baking sheet and bake. They're also naturally gluten-free (which it's hard to find a clean ingredient good gluten-free cracker)!
What is Flaxseed?
Flaxseed has a mildly nutty flavor and is loaded with nutrients. It's a great source of fiber, B vitamins, copper, omega 3-fatty acids, and is great for your metabolism.
You can easily get them at your nearest Whole Foods or even online at Amazon or other stores. I recommend getting ground flaxseed as it is more versatile and easier to throw in smoothies, or breakfasts, without even noticing. It's also a fantastic vegan egg replacement. And for this recipe, it makes the best base for crackers that bonds everything together.
Seeds to Add
These crackers are super versatile which is great! You can add whatever seeds you have on hand, as long as you keep the base of flaxseed and water since that binds the cracker together.
I had sunflower, hemp, and pumpkin seeds in my pantry so I used those. I love the nutritional benefits of seeds and that they're packed with protein.
Baking and Storage of Flaxseed Crackers
I experimented with a few different temperatures of the oven for this recipe and found that baking at 375F and then increasing to 425F for the last 5-10 minutes gets the perfect crisp.
If you want a softer cracker, I would recommend baking these for 35 minutes at 375F. I like a nice crunch so I wanted to finish them at 425F which adds enough heat to give them a real crisp edge (but not burnt)!
For storage: once you break the baked sheet into crackers, you can store them in an airtight container for 2 weeks. I would recommend zapping them in an air fryer or oven for 5 minutes or so if you're using them a few days-2 weeks after you baked them. This gives them the extra crisp continuously.
Flaxseed Crackers
Ingredients
- 1 cup flax seeds
- 1 cup hot water
- ¾ cup pumpkin seeds pepitas
- ¾ cup sunflower seeds
- ½ cup hemp seeds
- ¾ teaspoon salt
- Spray of avocado oil
Instructions
- Preheat your oven to 375F and line a baking sheet with parchment paper
- Zap your water in the microwave for 45 seconds. Add all of the ingredients to a large bowl and mix until combined. Let it sit for 10-15 minutes. This will allow the seeds to bind together. Stir it every 5 minutes.
- Spray some avocado oil on your parchment lined baking sheet then evenly spread the seed mixture onto the sheet in a thin layer. Spritz with some more avocado oil on top.
- Bake for roughly 30 minutes then turn the temperature up to 425 for another 5-10 minutes.
- Remove from the oven and let cool completely before snapping off the crackers and enjoying!
- Store in an airtight container on the counter for 2 weeks.
I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for a dip for your crackers, check out my hummus- it's a must make!
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