Whether you want to make raw flaxseed crackers or baked flaxseed crackers, this flaxseed cracker recipe is so fast and easy that it is truly the best and only flax seed cracker recipe you will ever need. You can make it raw (which basically means ‘baking’ it in a dehydrator at temps low enough to preserve all of the good enzymes and phytonutrients), or you can bake them in the oven! And in addition to the flaxseeds, you can throw in nearly any other seeds you like and it will still be just as easy! In fact, we guess that we really could call it a recipe for “3 Seed Flax Crackers” or even “4 Seed Flax Crackers”. :~) We like adding sesame seeds and hemp seeds, but you could also throw in sunflowers seeds, chia seeds, pumpkin seeds…you get the idea.
This recipe can be made savory by adding any sort of seasoning that you like, but we prefer it just as it is, because as it is you can top it with anything you like, be it savory (hummus, guacamole, etc.) or sweet (peanut butter, almond butter, etc.).
So here it is.
The Easiest, Fastest, Best and Only Flaxseed Cracker Recipe You Will Ever Need
1 cup flaxseed (we use half golden and half brown)
1 cup flax meal
3 tablespoons assorted other seeds – we use:
1 T. hemp seed
1 T. sesame seed
1 T. black sesame seed
1 tablespoon coconut or date sugar
1/2 teaspoon Himalayan or sea salt
2 cups water
Mix the flaxseed, flax meal, other seeds, sugar, and salt in a bowl with a whisk until well mixed.
Stir in the water, and mix well. You will think that the mixture is too soupy, but wait.
Let set for five minutes.
If using a dehydrator, ladle mixture onto dehydrator trays covered with Teflex sheets. If you don’t have Teflex sheets you can use parchment paper – but do not use waxed paper! You have been warned!
Quickly spread the mixture as thin as you want it – generally the thinner the better, to a point. This recipe made exactly two full dehydrator trays for an Excalibur dehydrator.
If using the oven, ladle mixture onto baking pans lined with parchment paper. Quickly spread the mixture as thin as you want it.
Let the mixture set for another 5 minutes after spreading it on the tray or pan.
Score the crackers before putting in the dehydrator or oven; this will make it much easier to break the crackers apart after they are done. By letting the mixture stand for that second 5 minutes, once it is spread on the trays or pans, it thickens up just enough more to allow you to effectively score it.
If using a dehydrator, put the crackers in the dehydrator at 115 degrees, and dehydrate until the crackers are completely dry. You really can’t over-dehydrate them, and we dehydrate them for at least 24 hours.
If using an oven, if your oven has a ‘warm’ or other setting below 200°, pre-warm the oven and then put the crackers in, leaving the door open a crack, until they are completely dried.
If your oven does not have a setting below 200°, then bake at the very lowest setting for 3-5 hours (the lower you can get your oven, the longer you want to leave them in there) and then turn your oven off and leave the crackers in the oven for at least 8 hours, or overnight, until they are completely dry.
Regardless of your method, when the crackers are done break them apart, and store in moisture-proof container.
These are honestly the best flaxseed crackers we’ve ever had. They aren’t at all tough, but they also aren’t so delicate that they break apart. And the flavor and texture are wonderful – not at all too flaxy.
Let us know what additions you have made to this recipe!
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