"If someone loves Triscuits, they'll love these." That was my husband's enthusiastic reaction to these flax seed crackers.
They have a light crispy texture, are wildly easy to make, and are packed with loads of good-for-you nutrients. Serve them with hummus, cheese slices, your favorite dip or enjoy them on their own.
These are also similar to Norwegian crisp breads. I was buying them at Trader Joe's and had the realization that I could make my own, but better.
Why Grinding Flax Seeds is Important
This recipe calls for ground flaxseed, which you'll also see available in stores as flaxseed meal. I like to buy whole flaxseeds because it's cheaper and lasts much longer than ground flaxseeds. Their hard outer shell protects the oils from exposure to air and light.
When it's time to use them, I grind them in a coffee grinder that I've dedicated to spices and seeds. You can store whole flaxseeds in the freezer up to a year.
So why take the time to grind them? Whole flaxseeds are difficult to digest because of their tough outer shell. Grinding breaks the shell, making it easier for your body to absorb the nutrients, including omega-3 fatty acids, fiber, and lignans.
Why We Love Nutrient Dense Seeds
In addition to the fabulous flax seed, there are a number of other seeds in this recipe.
- Chia Seeds are loaded with fiber which is great for supporting digestive health and helping to regulate blood sugar.
- Sunflower Seeds are rich in healthy fats along with minerals like magnesium, selenium, zinc, and copper which are essential for bone health, immunity, and energy production.
- Pumpkin Seeds are a plant-based protein source with all essential amino acids.
- Sesame Seeds offer Zinc and Selenium which strengthen the immune system and help the body fight infections.
What's Psyllium Husk Powder?
This is the one "weird" ingredient on the list, but it's one you don't want to leave out.
Along with the flax and chia, the psyllium husk acts as a binder to help hold these crackers together and it's an outstanding source of soluble fiber, which supports gut health and regular digestion.
You can also use it to make my high fiber veggie burgers.
Blood Sugar Friendly
I wear a continuous glucose monitor synced with the Levels app for monitoring my blood sugar levels and these crackers get a perfect score of 10 every time I eat them. They're a great way to scratch that need for something crunchy without spiking blood sugar.
How to Make Flaxseed Crackers
- Step 1: Add all the ingredients to a food processor and pulse for about 30 seconds until you get a "dough". Let it rest for 2 - 3 minutes so that the chia and psyllium husk can absorb the water.
- Step 2: Dump the dough out onto a piece of parchment paper and spread it out. Then place another piece of parchment on top and use a rolling pin to roll the dough out flat. If you want straight edges, use a pizza cutter to trim the edges and then roll the trimmings into the sheet of dough.
- Step 3: Next, slice up the dough with the pizza cutter to the size you want your crackers to be. Then sprinkle flaky salt all over the tops of the crackers.
- Step 4: Bake on a baking sheet at 300F for 1 hour until dry and crisp. Let the baked crackers cool for at least an hour before breaking them up.
Enjoy whenever you like and store the crackers in an airtight container for up to a week.
What goes with Seed Crackers
My favorite way to eat these is topped with probiotic cottage cheese and everything bagel seasoning. It takes a minute to make and this serving of three crackers and a half cup of cottage cheese packs 30 grams of protein and 8 grams of fiber.
My daily fiber goal is 30 grams so this goes a long way in helping me hit that number.
These also go great with my homemade hummus!
Flaxseed Cracker Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 crackers
- Category: snacks
- Method: baked
- Cuisine: American
Description
Light, crispy, and nutrient-packed, these easy homemade flax seed crackers are perfect for snacking. Like a better, DIY version of Triscuits!
Ingredients
- ½ cup ground flax seeds
- ¼ cup chia seeds
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ¼ cup sesame seeds
- 1 tbsp psyllium husk powder
- ¾ cup filtered water
- Flaky salt (Maldon is a popular variety that's easy to find)
Instructions
- Preheat the oven to 300F
- Add all the ingredients except for the salt to a food processor and pulse for about 30 seconds until the mixture forms a cohesive dough.
- Let the dough rest for 2-3 minutes to allow the chia seeds and psyllium husk to absorb the water and firm up.
- Place the dough onto a piece of parchment paper. Flatten slightly with your hands, then place another piece of parchment paper on top. Use a rolling pin to roll the dough out evenly into a large sheet, approximately â…›th inch thick.
- For straight edges, use a pizza cutter to trim the edges and incorporate the trimmings back into the dough.
- Slice the dough into your desired cracker sizes using a pizza cutter or knife. Then sprinkle the top with flaky salt.
- Transfer the parchment paper with the cracker dough onto a baking sheet and bake at 300F (150C) for 1 hour, or until the crackers are dry and crisp. If you roll your crackers thinner, they will bake faster, so it doesn't hurt to check in on them halfway through if this is your first time making the recipe.
- Remove the baking sheet from the oven and let the crackers cool completely for at least 1 hour.
- Once cooled, break the crackers along the cut lines.
- Store in an airtight container at room temperature for up to 1 week.
Nutrition
- Serving Size: 1 cracker
- Calories: 68
- Sugar: 0.1 g
- Sodium: 14.1 mg
- Fat: 5.6 g
- Carbohydrates: 3.1 g
- Fiber: 2.3 g
- Protein: 2.5 g
- Cholesterol: 0 mg
Jasmina says
Hi Joanie,
I was wondering if I could use an egg white instead of psyllium husk? I'm guessing that changes the fiber content too.
Joanie Simon says
I haven't tried that before but would be curious to try. For sure it would affect the fiber content of the final crackers since psyllium is high in fiber. The egg white would add protein. My main concern is that you'd need to adjust the amount of water added to the recipe since egg whites contain water and psyllium husk is highly absorbent. It wouldn't be a 1 to 1 swap. If I do test this at some point, I'll let you know.
Sharon says
What can u replace the physalis husk powder with? Ty
Joanie Simon says
I haven’t tried making my crackers without psyllium husk before, so I’m not 100% sure, but if I were to test a variation without (adding that to my list!) I’d add an equal amount of extra ground flax seed, and then make sure to let the dough sit a bit so that the chia and flax can release the gel like binder that they contain that will help hold the crackers together. Otherwise, follow as prescribed. If you give it a go, let me know!
cate says
I put my oven on 300 and came back in 45 min and they were way overdone so I lowered to 200. Next batch fantastic. Hub is eating the burnt ones saying they taste good too hahaha
Question: if I put in a ziplock to take on long haul flight will they stay crispy?
Joanie Simon says
Oh no! So sorry about that! Realizing now that you say this that I should have been more specific about the thickness of the crackers because that can significantly change bake timing. I do 1/8th of an inch, so perhaps yours were thinner and thus needed less time. Glad they’re still getting enjoyed. I've added the detail about thickness to the recipe.
And as long as they were crispy after baking, they should stay crispy in a ziplock. Mine always do. Just make sure they’re fully cooled before adding them to the bag so they don’t let off condensation.
Safe travels!