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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)
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Flaxseed Crackers from Whole Flaxseeds
Ingredients
- 1 cup flaxseeds*
- 1/2 cup water
- 1/2 tsp. salt
- herbs and spices, optional
Instructions
- 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.
Recipe Notes
Flaxseed Crackers from Ground Flaxseeds
Ingredients
- 1 cup flaxseed meal*
- 1/2 cup water
- 1 Tbsp. sesame seeds, optional
- 1/2 tsp. salt
- herbs and spices, optional
Instructions
- 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.
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?
If using whole flaxseed, do i just soak it? No need
to grind. Thank you!
Hi Beth – that is correct. Just soak the flax seeds. No grinding required.
Here in Israel it’s hard to find good alternatives for snacks now and then, this solves a lot of problem when you wanna snack on something, thank you very much for such a simplistic and delicious solution
Thank you Daniel! I am glad the recipe has been helpful 🙂
Hi! Thanks for this recipe! I am such a fan of your flaxseed recipes and these Flackers turned out great, I just added rosemary from the garden. They stand out by themselves, but paired them up with some homemade hummus, and it’s a feast! All the best!
Thank you so much for the feedback and rating, Luisa!❤️ I really appreciate it.
have tried both whole flaxseed and ground flaxseed. Both recipes i added sesame, chia, sunflower seed and pepitas. Whole flax tasted great and ground flaxseed did not taste so good. Do i need to do anything different when using ground flax?
Also are soaked flax ok to Digest?
I did exactly as it says (I used brown flax seeds) in the video it is not clear what to do at first with the crackers ..
1 I did not get any dough, but a kind of sticky mixture like that
2 In the oven part swelled
The taste is nice but the texture did not come out well, what do you think was wrong?
I would love if you could tell me what I did not do well thank you!
Hi Esti – I am sorry you had trouble with the recipe. Could you, please, clarify if you were making the flaxseed crackers from whole flax seeds or ground?
Hi, thanks for the reply i did with ground flax seeds, like in the video
Ok, a few more questions:
1. Did you let the mixture rest a little? Flax seeds absorb water gradually. The dough will always be a little sticky, but you should be able to roll it out. If it is too wet, I would recommend adding more flaxseed meal, 1 Tbsp. at a time, until you get a dough.
2. I find that sometimes my crackers swell in the oven when I don’t score them ahead of time or when I roll out the dough too thin. Would any of that apply? If the mixture was too wet (not dough-like), that could also play a role.
3. When you say that the texture didn’t come out well – what do you mean? What was the texture like?
Is it better to use dry or fresh herbs for this crackers?
I have always used dried herbs in these crackers, but I think that fresh herbs would be amazing too!
Hello! New to your blog and content, and I’m dying to make some baked goodies as I go further into the keto world. I brought along my ‘cooking skills’ that contributed to messing things up, haha. I’ve seen great things here and I tried making these flaxseed crackers with the metric measurement system, but failed twice at the ‘dough-phase’. I failed on my first try because I used the recipe for whole flaxseeds instead of ground flaxseeds (the one with flaxseed meal – for some miraculous reason I managed to make the final product of bland flackers and makeshift ‘wraps’ with difficulty in rolling out the dough… I digress), but 112 g golden flaxseedmeal to 120ml water still ended up in a dry lump with leftover meal. I forced it into the lump and added some cold water to make it more wet, but it was already too late as the meal curdled leaving no room to reshape itself. I don’t know what went wrong, but I’m really starting to worry about my budget if I keep messing up like this. Could you please take a look at the metric ratios, and revise it? I can’t mess up something simple like this! (I really want to enjoy these crackers)
PS rolling out your psyillium coconut flatbread/naan is so much easier and enjoyable. I’ll try making thinner flatbreads with the rolling pin next time!
Hi Toon – that is so odd! I just tried the recipe for flaxseed crackers (with flaxseed meal – I halved the batch, so I used 56 g flaxseed meal and 60 ml water) and it worked perfectly. I actually had to wait about 5 minutes for the flaxseed meal to absorb all the water, so I could roll out the dough. So, let me ask you a few questions to help me figure out what is happening:
1. Are you using finely ground flax seeds?
2. Can you share what brand of flax seeds (or flaxseed meal) you are using?
3. Are you adding any ingredients other than what the recipe calls for?
4. What exactly do you mean by curdled? When I was testing this recipe, I gradually added water until the dough reached the consistency I was after. There shouldn’t be any problem adding more water to the dough. I do it all the time. In the same way, if the dough is too wet, you can just add more flaxseed meal.
Looking forward to hearing from you 🙂
Thanks for the fast reply, Petra! I’ll share a link to my google photos so you can see whether it’s the right kind of flaxseed meal.
1. I don’t know, so here’s the linkey! https://photos.app.goo.gl/uWb9SwKYpoczxEjr5
2. Woele supplied the meal, I guess that counts as brand.
3. I added everything, except for herbs and spices (4 out of 5 ingredients)
4. 5-10 secs after adding adding water and mixing, I figured the dough was too dry and there was so much meal yet to mix, I kneaded it to force it into the dough. At this moment it took on more meal but it felt really dry on the outside (as if you’re sprinkling extra flour on the dough so that it will not stick to a surface. Some meal formed little curdles on it’s own and refuses to blend in with the ‘main’ dough. Y’ know when sticking some of the leftover dough back into the dough when making tortillas or sth like that? That didn’t happen. Then I added an enormous amount of water (again cold), but the curdles/flakes/slices of dough won’t mix in. I guess the meal already sucked in too much water. This kneading process took me 2 to 3 mins I think. Anyhow, it was nowhere near as porridge-y as your dough mix was.
I hope the stuff I’m writing makes a little bit sense xD
Thank you for such a detailed response and the images. That is extremely helpful.
I can see from the packaging that the product is 100% flax seeds, which is exactly what you want. I must say that the texture seems to be REALLY fine, which is probably the issue because the finer the flaxseed meal, the less it weighs (when comparing the same volume). For example, 1 cup of whole flax seeds weighs 168 g; 1 cup of ground flax seeds weighs 112 g; 1 cup of flaxseed flour (really fine flaxseed meal) weighs 106 g. Also, the more finely ground the flaxseed meal, the more water it absorbs. Judging from the pictures you shared, it makes sense that your dough was too dry. However, adding more water should easily fix that. Did you try adding more water when you realized the dough was too dry?
Next time you try this recipe, I would recommend starting with half the amount of flaxseed meal the recipe calls for (keeping the amount of water the same). Stir until all the flaxseed meal is hydrated and wait at least 10 minutes. The flaxseed meal will continue absorbing water. After 10 mins, check how thin/thick the dough is. I am assuming it will be rather watery. At that point, add more flaxseed meal, stir, and wait again. Repeat until you get a roll-able/spreadable consistency. My dough is always slightly wet/sticky. And just heads up – since you made the coconut flatbread – this flaxseed dough is very different. The dough for coconut flatbread is soft and pliable whereas this one is rather spreadable. Theoretically, you could transfer the dough onto the parchment paper and spread it (instead of rolling it out).
Hope this helps. Please, don’t hesitate to reach out if you have any more questions.
Thanks for the heads-up, that cup-weight explanation also makes sense to me, haha!
I did not add water to the dough the moment I realized it was dry. I didn’t have a clue what was going on when I figured kneading didn’t make the dough soft and less dry… – yeah, I know- though I knew something was off when the water in my cup ran out. That lead to walking back and forth from the kitchen to my laptop several times. Cold water was added 2-3 mins after kneading but the dry flaxseed meal didn’t want to mix in with the dough. Thus hard ‘curdles’ formed in this process. Although I could be mistaken with regards to the time the water is added, when I followed your (certainly helpful!) advice and made the crackers with half the flaxseed meal and the same amount of water, I could feel small hardened thingies in the dough mix, which resembled those curdles that had formed on my second attempt. I had to knead a small piece of dough thoroughly for the hardened bits to disappear. Now, those spots resembled the curdles in hardness; it could have been the (subjectively coarse) fine Himalayan Salt that caused this and also… me oversalting it. (about 3 grams for half that batch, whoops!). I’m still confused as to why adding cold water not immediately after the dough didn’t work.
Surprisingly, 120 ml cold water was enough to mix 56g of flaxseed meal. It wasn’t that watery at all! It was spreadable from the beginning, I still let it sit for about 10 mins and it became a dough that made me proud! Although it was spreadable, rolling it out was a pain in the neck. I had to add flour on the top (I also did the bottom) to roll it easily.
I feel like there’s a lot to improve upon, so of course there are more questions to ask, though it might be better to list those issues in the baking process and send pictures along with it:
-Some crackers would swell up.
-The crackers had a big range of texture (from thinner crackers that are soft and/or chewy to thick crunchy AND chewy crackers) and taste – from mild to coffee(?I don’t drink coffee – but that taste isn’t what I was looking for in a cracker), which seems to be related to browning.
-After cooling the crackers stuck to the parchment paper, which was hard for me to remove.
Google photos link: https://photos.app.goo.gl/ekKWxKaiefxFPXoDA
I baked the crackers in two batches for about 30 mins on 180 degrees Celcius. I didn’t go longer because I was really sleepy, which was also the reason why this response came late, I didn’t feel like replying after I made those crackers. Sorry!
I know I provided a lot of pictures, but I hope they are at least helpful in troubleshooting 🙂
I am so sorry you have had so much trouble with the recipe!
1. As far as the consistency of the dough goes, it really depends on how much water you add. If you have a spreadable consistency, just use a spatula to spread it into an even layer. If you have a roll-able consistency, roll it out. It works either way. One more thing you could try – if you are having trouble rolling the dough out – is lukewarm water (instead of cold water). Lukewarm water will make the dough more pliable.
2. If your crackers swelled in the oven, it means that there was too much moisture trapped in. An easy solution is to prick the crackers with a fork to allow the steam to escape.
3. The texture will depend on how thick the crackers are. However, I am surprised that your thin crackers were soft whereas the thick were crunchy. It should be the other way around. Unless it is related to you baking 2 separate batches. I try to roll out the crackers as evenly as possible, so they bake at the same rate. If anything, my border crackers are sometimes done before the center ones. If that happens, I just remove the border crackers from the oven earlier.
4. Well, I recommend using parchment paper because it has a silicone coating, which makes it non-stick. I have never had anything stick to parchment paper. However, I know my instructors always said that if you use cheap parchment paper, food may indeed stick to it. So, try a different brand. Food should not stick to parchment paper.
5. Thank you for sending the photos. It always helps. I would say that your dough looks really good. To bake the crackers more evenly, I would try rotating the baking sheet during baking and keep an eye on the crackers that are done earlier. My crackers are definitely on the thinner side. If you like thick crackers, you will just have to bake them a bit longer. If they are browning too quickly, reduce the oven temp a bit.
Hope this helps a little 🙂
I read your reply and wanted to apply the things you’ve mentioned, but for some reason it did not really happen. What I did apply was pricking the dough (before and during baking) to prevent the swelling -pricking during baking was way less effective because the dough already hardened- but 9 holes did not flatten them entirely. Other crackers did not need pricking to have them turn out flat. Can I resolve that with the mixing/kneading? I prefer not to overkill my dough with holes, haha.
So I made the crackers with half of the ingredients today (forgot to salt them this time), and I made the dough a little bit drier, cold water (just to keep it simple for now). it tends to be on the solid side but pliable and moist inside. It rolls out nicely on my parchment paper, I was also able to handle slightly thinner layers by hand without tearing. Before and after the baking process, it didn’t stick to the parchment paper. I’m still having trouble with my crackers turning out the way I want them to, but I guess I should pay lots of attention to how my oven works. I heated the crackers on 150 degrees celcius until their colours turned an almost solid brown, but not dark brown. Though I’m sure I rolled it out thinly for the most part, the crackers still ended up with different textures. Do you think that it might have to do with the set temperature (I don’t know how a higher or lower temperature influences the end result – except for the browning and taste)? Or thickness? Or both? The temperature I used is a lot lower and even though my thinner AND thicker crackers were already hard to the touch, they were crunchy but don’t have that ‘finishing crunch’. This is what I’m looking for in the texture.
I’m starting to favour the swollen crackers I made this time, and not because their texture resemble crackers – they make a hollow ‘bite’ sound like crisps, keeping the texture crispy but with 2 ‘mellow’ layers. Perfect texture on its own. They were sconed to form a small square shape and this seemed to make them swell in contrast to the bigger rectangular ones.
All these crackers are fun to make and apparently they tasted fine as I have gobbled them all up. I learn a lot from making these. I’ll continue to make them in small batches until I have the flat-shape cracker texture I have. It’s nice to know that there are some options to choose from regarding texture, especially when I’m feeling fancy C:
Just so you know, the unsalted crackers were delicious nonetheless (either with peanut butter or tahini)! I think the browning determines the flavour the most.
I want to thank you for your patience and guidance, I know these ‘comments’ are somewhat lengthy 😛
PS While I was waiting for your reply, I have made your almond-coconut bread rolls twice. I might post a comment on that page once I make them again. I have a few questions on that topic as well xD
1. You always want to prick the dough before baking. Sorry for not being more specific! I should have thought about that. You don’t need a lot of holes at all. Look up “Premium Crackers” and look at some of the images. Also, more mixing will not prevent the crackers from puffing up.
2. Ok, so a few notes on temperature. Because crackers are rather thin, you don’t want to bake them at high temperature because they can burn quickly – flaxseed crackers burn really quickly at high temperatures. If you want really crunchy crackers, then I recommend leaving the crackers in the oven after you turn the oven off. In other words, bake the crackers, turn the oven off – leaving the crackers in the oven – and wait until the crackers cool down completely in the oven – it will take a while. However, you have to be careful with this method because if you bake the crackers until they are fully done and then leave them in the hot oven, they will burn. So, you have to turn the oven off a bit earlier and then keep an eye on the crackers, so they don’t burn. Or perhaps a bit easier – take the crackers out of the oven once they are done baking, turn the oven off, wait a little for the oven to cool but is still warm – and then put the crackers back in and wait till the crackers cool down completely (in the oven).
Thank you for clarifying Petra, I noticed the holes I made were a lot smaller than the Premium Crackers. Definitely gonna try crunching it up by letting them sit in the oven. I’ll just have to try again when I got the time 🙂
I’ll post a thing or two on your almond tortilla page when the time is right ^^
Sounds good! Looking forward to hearing from you 🙂
Hi Petra! I was curious after reading the instructions why the blender was needed. This recipe is a necessity since I accidentally got my seeds wet and don’t want to waste. I have the vitamix, but don’t think I need it since all I do is soak the seeds, wait, roll out, and dehydrate.
Hi Amber – you got it right. You don’t need the blender. You only need it if you’re making the crackers from ground flax seeds (to grind the flax seeds). I will probably create another blog post for the crackers with ground flax seeds, so there is only 1 recipe per page.