>
Have you ever heard of Flackers? Flackers are flaxseed crackers that are made entirely from flaxseeds. They are vegan, paleo, keto, nut-free, raw, kosher, non-GMO, … you can slap onto them pretty much any label you can think of. They are growing tremendously in popularity because of their nutritional profile and the short list of ingredients.
However, Flackers are also quite expensive for what they are. I mean, would you pay close to $7 for a small bag? I thought so.
Fortunately, flaxseed crackers are really easy to make. I call them the ultimate snack crackers because not only are they sturdy enough to scoop up the thickest dip, but they are also great for traveling. I make them for our road trips around the Island, ferry rides to Vancouver, flights to Europe … they never brittle or break. We love these crackers. Love’em.
Tips for Making Flaxseed Crackers
Ingredients
There are two types of flaxseed crackers – flax crackers made from whole flaxseeds (also called linseeds) and flax crackers made from flaxseed meal. You can also use a mix of whole and ground flaxseeds or add some other seeds into the mix (like I did in these multi-seeded crackers). I used golden flaxseeds because they have a more subtle flavor than brown flaxseeds, but you can use either. Generally for recipes where flaxseeds are the main ingredient (such as this flaxseed loaf of bread or these flaxseed tortillas), I use golden flaxseeds.
Note: the crackers made from whole flaxseeds are not nearly as sturdy and strong as the crackers made from ground flaxseeds.
Salt is really important here. Without salt the crackers are quite bland, which brings me to herbs and spices. Use them! So far I have tried basil, cumin, garlic powder, rosemary (my favorite!), and thyme.
Technique
Flaxseed Crackers from Whole Flaxseeds
The downside to flaxseed crackers from whole flaxseeds is that you have to soak the flaxseeds overnight (~12 hours). When flaxseeds absorb water and swell, they release a gel-like substance called mucilage. This little trick makes flaxseeds act as an efficient binding agent. In this instance, the flaxseeds turn into a flaxseed “dough”.
Once soaked, transfer the flaxseeds onto a piece of parchment paper. Place another piece of parchment paper on top and roll the “dough” out into a thin sheet. The thinner you roll out the flaxseeds, the crispier the crackers will be. Don’t roll the dough out too thin though (ideally, you would have about 2 layers of flaxseeds) or the flaxseeds crackers will be too brittle.
I like to dehydrate these crackers. If you don’t have a dehydrator, you can bake the crackers at a low temperature in your oven. Or you can use the sun. It takes a few days, if the weather complies, but then you have yourself some pretty cool sun-dried crackers.
Flaxseed Crackers from Ground Flaxseeds
Ground flaxseeds don’t require any soaking. Simply combine all the ingredients in a bowl with a spatula until the flaxseed meal forms a dough. The dough is slightly sticky. So, roll the dough out between two pieces of parchment paper. The fine texture of the flaxseed meal allows you to roll the dough out as thin or as thick as you like. Thinner crackers cook faster and are crispier. However, they are also more delicate and prone to breaking. Thicker crackers are better for scooping up dips.
Peel off the top piece of paper and keep the crackers on the bottom piece. Carefully slide the piece of parchment paper with the cracker onto a baking sheet. Using a knife or a pizza cutter, score the dough into shapes before baking.
Dehydrate or bake the crackers until the borders and the center are crispy and golden brown.
Tools You’ll Need
1. Blender (Vitamix 5200) | 2. Square Pan (12-Inch, Lodge, Cast Iron) | 3. Mixing Bowls (Set of 3, Pyrex, Glass) | 4. Measuring Cup (1 Cup, Pyrex, Glass) | 5. Knives Set (Utility, Stainless Steel) | 6. Rolling Pin (20.5-Inch, J.K. Adams, Maple) | 7. Measuring Cups (Set of 6, Bellemain, Stainless Steel) | 8. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel)
Nutrition Refined is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites — at no extra cost to you. Thank you for your support!
- 1 cup flaxseeds*
- 1/2 cup water
- 1/2 tsp. salt
- herbs and spices, optional
-
Add the flaxseeds and salt into a mixing bowl and stir to combine. Add the water and stir once again. Cover the bowl and place it in the refrigerator for 12-18 hours.
-
After 12 hours, transfer the flaxseed mixture onto a piece of parchment paper. Place another piece of parchment paper on top and roll the "dough" out as evenly as possible. I like the dough to be about two layers of flaxseed thick. If the crackers are too thin, they tend to be quite brittle.
-
Remove the top layer of parchment paper. Using a knife or a pizza cutter, score the dough into shapes (squares, rectangles, triangles ...). If you roll out the dough too thin, you might find that the flaxseeds adhere to the top layer of parchment paper. If that's the case, just bake the cracker with both pieces of parchment paper. (The only downside is that you won't be able to score the dough before baking).
-
You can dehydrate or bake the crackers.
Dehydrate the crackers at 110°F/45°C for ~ 6 hours, until dry and crispy. Flip the crackers halfway through dehydrating to promote even even browning.
Bake the crackers at 300ºF/150ºC for ~ 40 minutes, until crispy and golden brown. (The time will depend on how thin/thick you roll the dough out). If you find that most of the crackers are cooked through but a few right in the center are a little soft, you can just bake those few again for ~5 minutes until they've dried out more. -
Allow to cool for 10 minutes and then break the "cracker" along the scored lines.
-
Store the crackers in an air-tight container for up to 3 weeks.
*I used golden flaxseeds because they have a more subtle flavor and lighter color than brown flaxseeds.
Prep time does not include soaking the flaxseeds (~12 hours).
- 1 cup flaxseed meal*
- 1/2 cup water
- 1 Tbsp. sesame seeds, optional
- 1/2 tsp. salt
- herbs and spices, optional
-
Add the flaxseed meal, sesame seeds (if using), and salt into a mixing bowl. Stir to combine. Add the water and stir again. The flaxseed meal and water will begin to form a dough. The longer you let the flaxseed "dough" rest, the drier it will get.
-
Place the dough onto two pieces of parchment paper, and use a rolling pin to roll it out as evenly as possible. If the dough is really sticky (it will always be slightly sticky), sprinkle extra flaxseed to slightly dry it out and make it easy to roll. The thinner you roll out the dough, the crispier the crackers will be.
-
Remove the top layer of parchment paper. Using a knife or a pizza cutter, score the dough into shapes (squares, rectangles, triangles ...). I usually cut the crackers into 40 (4"x 4") squares.
-
Bake the crackers at 350°F/(180°C for 20-25 minutes, or until crispy and golden brown. I recommend checking the crackers every 5 minutes after the first 15 minutes of baking. (If your crackers are thinner then mine, they will bake faster). If you find that most of the crackers are cooked through but a few right in the center are a little soft, you can just bake those few again for ~5 minutes until they've dried out more.
-
Allow to cool for 10 minutes and then break the "cracker" along the scored lines.
-
Store the crackers in an air-tight container for up to 3 weeks.
*I used golden flaxseeds because they have a more subtle flavor and lighter color than brown flaxseeds.
Thank you for the recipe! The crackers turned out great.
Thank you so much for the feedback, Paula! ❤️ So happy you enjoyed the recipe.
me encanto la receta mañana la preparo gracias ! exelente tus recetas gracias!!
Thank you so much! ❤️
I added a boatload of rosemary and granulated garlic and used a tortilla press to make rounds. I put the the round on parchment paper and use a pizza cutter to cut into strips. Convection baked at 350 F for about 15 minutes. Perfect! I think I would even up the spice level the next time.
Thank you so much for sharing your tips and feedback, Patrick! That’s really helpful. So happy you enjoyed the recipe 🙂
Hello,
I just printed your recipe “Flaxseed Crackers from Whole Flaxseeds’ In instruction number 4 you state to dehydrate the crackers and in the sentence right after you say to bake. Is it either/or, or, do I have to do both steps, dehydrate and bake?
Thank you
Hi Margaret – I am sorry for the confusion! I will fix it. But to answer your question, no, you don’t have to do both. Either dehydrate or bake the crackers 🙂
How well do they keep crisp and can you freeze?
Yes, you can totally freeze the crackers. I would recommend freezing them in an airtight container to help protect the crackers from moisture and freezer burn. The crackers are crispy for a few days but do soften with time. If that happens, just bake the crackers for a couple of minutes and they will be crispy again 🙂
I used whole flax seeds and the recipe still turned out wonderful I added everything bagel seasoning. Next time I will grind the whole flax into meal.
Thank you so much for your feedback, Christin! ❤️ So happy the recipe turned out great.
I love this recipe and the crackers were delicious. Thank you for sharing it.
Thank you so much for the feedback, Savera! So happy you enjoyed the recipe. ❤️
I love this simple flax cracker recipe. I eat them with my vegan stew for lunch and dinner. And snack with hummus. I used sesame and rosemary. I bake them a little longer to get out the flavors.
Thank you so much for the rating and feedback Alexia! I really appreciate it. ❤️
Omg the crackers were amazing
So happy to hear that, Shifa! Thank you so much for your feedback!❤️
Hello! When you say “flip the crackers” does that mean flip them over? Will the crackers still be attached to the parchment paper or you remove the parchment paper when you flip them over?
Hi Sylvia – at that point, the crackers won’t be attached to the parchment paper anymore. You will be able to easily lift them up. You can leave the parchment paper on the baking sheet and just flip the entire “cracker” over.
Thank you! I tried it and it was quite nice.
Thank you for the feedback, Sylvia! So happy you enjoyed the crackers 🙂
I’ve already tried this 3x (the ground one) already and the first 2 tries they edges were burnt but the middle were soft and some inflates not every piece came out the same. I like the taste and the ingredients are very simple that’s why i wanted to try again. The last one i did Baked it for a lower temperature 300f and longer time (Maybe double the time) and poke holes using a fork and they came out great
Great recipe for cracker. The net carbs is one or zero ,if we get out the fiber gr. Thank you.
Thank you Ioanna!
I tried these (rosemary flavoured) & they are amazing! So simple to make too; now I know what to do with all the flaxseed I have lying around 🙂
Thank you Petra, your recipes are amazing.
Hi Reeda – thank you so much for the feedback and rating!❤️ I really appreciate it. So happy you like the recipe so much!
Hi! I made the crackers on saturday and they were perfectly crispy I used salt and basil but I still could taste the flavor of the flaxseeds. Since the dark flaxseeds are the only ones that I can get near where I live, do you have any suggestion or tip on how to lower the flavour of the dark flaxseeds or maybe use another seasoning?
Thank you!
Hi Rita – you could try adding nutritional yeast or even spices. Was it just the pure flavor of flaxseeds that bothered you? I am asking because flaxseeds can turn rancid easily, so I just want to make sure they didn’t go rancid.
Hi there I really want to make this and half my batch (one half garlic powder and other half rosemary and sea salt) however I’m from Australia and I’m confused with the measurements, should I be using metric or the Us system because over here 1 cup of 250grams and I know that in America it’s different so I’d appreciate if you could help me out here hahahah thank you
HI Zahraa – yes, that’s true. If you have a scale, I would use the metric measurements. They are always more precise. Hope you enjoy the recipe 🙂
I was so excited to make these crackers but for some reason, they turned out really soft in the middle – I wonder if it’s because I didn’t roll the dough thinner or if I didn’t let the dough rest more than 5-10 minutes… I will try again!
Hi Melissa – I would definitely recommend rolling the dough thinner. Was it just the middle crackers that were not crispy or the entire batch? Sometimes what happens is that most of the crackers are cooked through but a few right in the center are a little soft. If that’s the case, you can just bake those few again for ~5 minutes until they’ve dried out more.
All I can say is Thank You….these crackers are perfect….im happy
Yay! That makes me so happy, Tricia! Thank you so much for the feedback!❤️
Thank you this recipe is easy as mud pies but so delicious. Add some swiss cheese a bit of Chopra and start eating. I added rosemary some sesame seeds and a tablespoon full of hemp hearts and sprinkled some large Salton top. I’ll make these again and again.
Haha, love that expression! Thank you so much for the feedback and rating, Mary!❤️
Could you give me the proper timing with dehydration on the crackers.Does dehydration healthier? and keep them longer?
Love the recipe is nice and easy.
Hi Dale – dehydrating simply means that you’re keeping all the enzymes intact (which makes digestion easier). You also don’t lose any nutritional content. The dehydrating instructions are in the recipe box. I am just going to copy and paste it here: “Dehydrate the crackers at 110°F/45°C for ~ 6 hours, until dry and crispy. Flip the crackers halfway through dehydrating to promote even even browning.” The crackers will keep for about 3 weeks.
Is this for both cracker recipes or just the ones with the whole flaxseeds?
Hi – I am not sure I understand your question. There are two recipes in this blog post – one for crackers with whole flax seeds (“Flaxseed Crackers from Whole Flax Seeds”) and one with ground (“Flaxseed Crackers from Ground Flax Seeds”). Please, let me know if you need further clarification.
I only see the time and temperature for the recipe with the whole flaxseeds, is it the same time and temperature for the one with the ground flaxseeds?
Last time I mixed flaxmeal with half a cup of blanched Almond meal. Came out so good. I couldn’t stop eating them. I am going to make them again but only using flaxmeal this time. Thanks for the recipe.
I love the addition of blanched almond meal. Thank you so much for sharing your feedback, Vadim!
Hi! I’ve tried the wraps and turned out great, I wonder if it’s possible to make the cracker recipe to make a pizza crust. Thanks Petra I love your recipes!!
Thank you so much for the feedback, Samia!❤️ I think that you could totally adapt the recipe to a pizza crust (I frequently make an entire loaf out of flaxseeds). However, you would most likely need to do some tweaking and also add a leavening agent.
Hi I just put the whole flax seeds with water to soak overnight but my mistake I did 2 cups flax and 2 cups water . Will that be ok ? Or will I be able to drain some of the water tomorrow if it’s too much ?
Hi Ellie – I am so sorry for the late reply! The mixture should be thick and roll-able. If it’s too thin, you might want to try spread it onto a baking sheet (as opposed to rolling it out) and perhaps even add some flaxseed meal (if the mixture is too thin). I know I am 2 days late replying (my apologies once again!), so perhaps you already made the recipe? If so, how did it turn out?
Hi Petra, i’ve tried your recipe and added a few more seeds to the mixture eg sunflower, pepitas and sesame seeds. i’ve baked at 180deg for 20mins but its still not crispy, only the edges are,and i keep baking it and watching it . i ended up baking it for almost another 20mins and when i took it out, it is still not crispy to break but crispier. i also noticed the middle part is wet at the bottom, almost like it’sweating., so i transfer it to a cooling rack and flip it up side down (moist side up) and bake for another 20mins. And it is crispy and dry out the 3rd time. I have try to roll it out thin evenly as well. Can you please let me know what i could have done wrong to need such a long baking time. I’m using brown flaxseed meal (can’t find golden ones). thanks
Hi Joanne – I am sorry you had trouble with the recipe! I assume you baked the crackers at 180 C, correct? Did you bake them on a parchment paper-lined baking sheet? If so, what material was the baking sheet made of? Would you be able to tell me how thick the crackers were?