Flax, Chia, and Pumpkin Seed Crackers
With just a handful of ingredients and a straightforward mix-and-bake method, these crackers are incredibly easy to make and perfect as a wholesome ba... Read more With just a handful of ingredients and a straightforward mix-and-bake method, these crackers are incredibly easy to make and perfect as a wholesome base for dips, spreads, or cheese boards. Simple, versatile, and nourishing. With just a handful of ingredients and a straightforward mix-and-bake method, these crackers are incredibly easy to make and perfect as a wholesome base for dips, spreads, or cheese boards. Simple, versatile, and nourishing.
fats
seeds
fats
seeds
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NUTRITION PER SERVING (Read more)
fats
seeds
Ingredients
Method
Gather and prepare your ingredients. Line a baking tray with parchment paper.
Place the flax, chia seeds, and water into a mixing bowl; stir to combine, and set aside to absorb for 10 minutes.
Preheat the oven to 200°C/180°C fan. Add the remaining seeds, garlic powder and a sprinkle of salt to the flax and chia mixture; stir to combine.
Spread the mixture evenly (as thinly as possible) over the lined baking sheet. Use a cutlery knife to lightly score the dough into cracker shapes, if you like.
Bake in the oven for 28-30 minutes, until golden. Reduce the oven temperature to 185°C/165°C fan, and bake for a further 18-20 minutes, until dried out and crisp.
Transfer to a wire rack, remove the parchment paper and allow the crackers to cool completely.
Once cool, break into pieces and store in an airtight container, for up to 2 weeks.
User comments (35)
I make half batch, which fits nicely in the standard sized tray i have. The hardest part is spreading the dough on the tray, so having the right amount helps a lot.
I had a batch that became soggy after cooling down, so just popped those in the airfryer as needed.
I have now made these twice and they are great. I did however add more salt (Maldon sea salt), Rosemary and Oregano. I also increased the fennel seeds second time around. I found that a wooden spatula was perfect for spreading the mixture which I actually did over two large baking trays as I like them very thin. I removed them from the tray immediately and put them on a wire rack. They stayed perfectly fresh for over a week in an airtight container. This is a recipe that will most definitely be on repeat in our home!
Great crackers
One of my favorite recipes that I make on repeat. Really appreciate all the wholesome ingredients and no flour. Kids love it as well. Does take some time to bake, but worth the effort.
If using baking parchment I have found that the oil just makes the mixture rather slippery and harder to spread, so I don’t always use oil. It would be good to know approximately calories per 10 g. How much is a serving? I would prefer to eat a piece of this than a sweet biscuit in the morning with my tea, especially if it is less calorific.
Fantastic recipe. I tried a 1/3 recipe for a smaller quantity and did it in two batches in the Ninja air fryer (Flexdrawer) on the bake setting at 160 for 15 mins. Lovely and crispy, and went great with cheese and hummus. I feel a little less guilty now when eating cheese with these crackers!
Absolutely delicious and crunchy. The mixture was easy to spread and I covered 2 teflon sheets on baking trays. I had to be careful when cutting because they broke easily so will try scoring before baking next time. I don't like strong garlic flavours so used a flat tsp garlic powder which was perfect
Great recipe! Easy to make, the crackers are great, tested on different people, all where very approving.
Easy to make, absolutely delicious
Awesome
Turned out great. I didn’t have garlic granules so substituted onion granules.
What an excellent recipe - full of flavour and great texture! I will definitely be making this again and again.
I love these healthy seed recipes
Loved these, super crunchy!
Yummy crackers, i made 25 and had a couple with houmous and some greenery, will definatly make again ❤️
I added a little more water like others suggested. My Rackers are crispy ans delicious.
Did not need 28 minutes for 2-servings. Reduced temperature at 18 minutes because crackers were already more than golden.
I am so upset in the video you demonstrate oiling pan and parchment paper as well as drizzling a splash of olive oil on top - this is what I did - however, this prevented the cracker from drying out. Please do not show one thing on your videos and a completely different in the recipe. This completely messed up the recipe!
I added more water, 375ml total, to make it easier to spread. I mixed all the ingredients in 1 step so that everything had a chance to pick up flavor of the seasoning and let it sit close to an hour since I was making other things. After the recipe baking time, I flipped the cracker on to another sheet of parchment, put it back in the pan and I the oven for another 10 minutes. Besides garlic powder I added tumeric, thyme, pepper, paprika and a little salt.
why is the cooking time different from the recipe in the cookbook? this recipe leads to overcooking vs the lower temp/longer cooking time in the cookbook.
I enjoyed this a lot. Really try to spread it thin to get it crunchy like crackers or else they fold. I made almost 2 full trays by spreading it really thin they came out super crunchy.
These are fantastic! Has anyone tried sprinkling some grated Parmesan on top, maybe partway through the baking process? Not sure if it would mess with the crisping process? Or affect how they had to be stored?
Delicious! Dipping into baba ganoush right now. I didn’t achieve full cracker consistency in most spots. Probably needed a little more water so I could spread thinner. Next time! Still very tasty!
Delicious crackers, easy to make. I added hemp seeds and cumin seeds to the mix.
Very easy to make, delicious but dry however I am making my own hummus to go with them which I’m sure will be a winner
Great cracker for snacking
Easy to make and very tasty!
Lots of variations come to mind.
I added nutritional yeast flakes and got an enhanced savoury flavour. Another tip is to cover with baking parchment and use a rolling pin to flatten even more. Do this before cooking, removing the baking parchment first.
I found the first batch were brittle and I made them thin. Second batch was better as made them a bit thicker. Added nutritional yeast and marmite
Made with a mixture of pumpkin, sunflower, hemp and sesame seeds.
Will make again
Good but remember to add some salt to recipe
Yes! I like this. Very easy, fast to make and gluten free. Not entirely sure on the seasoning, but it the perfect base to experiment with other flavours.
The only problem with this cracker is I may eat the whole batch in the next hour!
I added 1/2 C fresher squeezed lemon juice...because it needed using up. These are amazing.
Delicious with hummus, fish pate or cheeses or on their own!
I’m confused about the flaxseeds. It looks like whole linseeds in the photos but I thought flax always needed to be ground?Team response: Whole flaxseeds (also called linseeds) are usually fine to use in cracker recipes like the Flax, Chia, and Pumpkin Seed Crackers because the soaking and baking process softens them and helps with some digestion. However, it’s true that grinding flaxseeds releases more of their nutrients, particularly the omega-3s, as whole flaxseeds can pass through us undigested.
If you want to maximise the nutritional bang for your buck (and keep your intestines from feeling like they’ve just gone down a slip ‘n’ slide), you could use ground flaxseed. It won’t alter the recipe much - just make sure the quantities stay the same and keep an eye on the texture. Both whole and ground work here, so pick what suits your taste and health goals!
Everyone should do this recipe