Ground Flaxseed Crackers Recipe
Crispy Ground Flaxseed Crackers with fiber and plant omega-3s. Grinding helps unlock their nutrients. An easy vegan, gluten-free snack with no added oil.
Servings: 6 servings
Calories: 159kcal
Equipment
- Nonstick baking sheet
- spice grinder or use pre-ground seeds
Ingredients
- 1 cup whole flaxseeds measured before grinding
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or Italian seasoning
- ¼ teaspoon salt optional
- ¾ cup lukewarm water
- 1 tablespoon sesame seeds optional
Instructions
- Preheat the oven to 325°F (165°C).
- Grind the flaxseeds in a spice grinder or blender until mostly finely ground. It’s okay if a few whole seeds remain—just make sure most are ground.
- Make the dough: Combine the ground flaxseed, garlic powder, dried herbs, and salt, if using. Add the lukewarm water and stir thoroughly until a dough forms. Let sit for 15 minutes, until firm and pliable. If crumbly, add water 1 teaspoon at a time. If too wet, mix in a little more ground flaxseed.
- Press: Transfer the dough to the center of a large nonstick baking sheet. Press evenly to approximately ⅛ inch thick using a spatula.
- Add sesame seeds (optional): Sprinkle with sesame seeds, if using, and gently press them into the dough.
- Bake: Bake for about 30 minutes, or until dry and firm throughout. If the edges finish before the center, remove the finished pieces and continue baking the rest.
- Cool: Cool completely on the baking sheet, then break into crackers with your hands.
Notes
Nutrition: Approximately 6.3 grams (6,300 mg) of ALA omega-3s per serving, when divided into 6 servings—about 5 crackers each.
Measure before grinding: Use 1 cup of whole flaxseeds, then grind.
Texture: The dough should be firm and pliable. Adjust with small amounts of water or ground flaxseed after resting.
Easy to adapt: This recipe is flexible—just aim for a pliable dough that spreads easily into a thin, even layer. If too dry or crumbly, add water 1 teaspoon at a time. If too wet or sticky, mix in a little more ground flaxseed.
Pre-ground flaxseeds or flaxseed meal: Replace the 1 cup of whole flaxseeds with about 1 ½ cups ground flaxseed (168 grams). For the most consistent results, use a kitchen scale, since volume varies with the grind and how tightly it’s packed. After resting, adjust with a little water or ground flaxseed until the dough is firm and pliable.
Nutrition
Calories: 159kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 106mg | Potassium: 240mg | Fiber: 8g | Sugar: 0.4g | Calcium: 85mg | Iron: 2mg
