n4 nutrition

Flax Crackers

Snacks and nibbles
Heidi Sze
Source of recipe:
Average Rating:
Number of Ratings:
To add you own rating or comments, you need to be a member. Join now, it's free!

3/4 cup Flaxmeal (ground flax seeds)
1/2 cup Sunflower Seeds
1/2 cup Pumpkin Seeds
3 tablespoons Poppy Seeds (or sesame seeds or a mixture)
1/4 teaspoon Salt
1 cup Water


1. Preheat your oven to 150 degrees Celsius and line a large baking tray with baking paper.
2. In a mixing bowl combine the flaxmeal, seeds and salt. Add 3/4 of the water and stir to combine, drizzling in the remaining water until a thick paste forms. Leave the mixture to absorb the water for 10 minutes.
3. After 10 minutes, stir the mixture. It should be very moist but not sloppy. Spread it very thinly and evenly on the baking paper. Use a moistened underside of a spoon to help smooth and thin it out.
4. Bake in the oven for ~55 minutes until golden and hard, rotating the sheet halfway through to ensure even browning. Certainly avoid burning, so cover with foil if the crackers are over-browning but are still soft.
5. Remove from the oven and lift the baking sheet onto a wire rack. This will allow the crackers to cool and harden appropriately. When completely cool, cut or break the crackers into pieces. Store in an airtight container. The crackers are best eaten the day they’re made, though they will last ok in the container for a few days.

Flax Crackers
Heidi Sze
Accredited Nutritionist (AN), Accredited Practising Dietitian (APD)