Flaxseed crackers

Flaxseed crackers

Possibly the easiest thing to do, these seeded crackers will make you wonder why you ever ate wheat crackers at all!
Now seeds are great for your health (particularly eating them raw). This recipe is largely flaxseed (aka linseed) based. I love flaxseed and make a loaf of flaxseed bread weekly (see recipe here). But why do I love flax so much? Well firstly, it’s low carb and full of healthy fats. One tablespoon of seeds has only 3g of carbs but of these carbs, 2.8g are fibre – so pretty much nil carbs, and 4.3g fat. This fits perfectly with this lifestyle (and will keep your bowels moving and healthy).

Secondly, you can do so much with them. You can eat them whole, sprinkled on salads or other meals when you want to add a little crunch, add them to recipes like these crackers or grind them up and use the meal to make bread, pancakes, muffins or anything else you can think of.

And thirdly, flax is darn good for you. These little seeds contain omega 3s, protein, loads of fibre, vitamin B1, manganese, magnesium, phosphorus and selenium. They also contain some vitamin B6, iron, potassium, copper and zinc. [1. Dr Axe]

That’s one powerful little seed that we really should be consuming.

Nutritional information
Makes 10+ serves (approximately 20 crackers)
Total carbs 7.1 grams
Fiber 5.7 grams
Net Carbs 1.4 grams
of which Sugar 0.43 grams
Protein 5.7 grams
Fat 12.6 grams
Energy 154 kcal

This recipe is as easy as. There is a little time required for soaking the seeds but if organised, you won’t think twice about it. They are low carb and super tasty too, especially with butter. I try to eat them with meals but you can eat them as a snack or if you need something to get you through until your evening meal. Once you start making these, you won’t stop.



  • 3/4 cup Flaxseed
  • 1/4 cup White sesame
  • 1/4 cup Black sesame
  • 1/2 cup Sunflower seeds
  • 1/2 cup Pepita (pumpkin) seeds
  • 1/2 cup Water
  • Additional 1/2 cup water

Note: all seeds should be raw


  • Salt
  • Pepper
  • Paprika
  • Chili powder
  • Garlic powder
  • Cumin

Honestly, I don’t really measure the seeds. I use a smaller quantity of the tiny seeds and a larger amount of the bigger seeds. The largest quantity is the flaxseed. The most important step is soaking the flaxseed to make sure it binds the mix. You could also use chia and do a 50/50 mix.


  1. Put the flaxseed in a bowl with the 1/2 cup water and mix. Place a towel over the top and let sit for 30 min to 1 hour. The more water you put, the longer the seeds will take to soak it up but also the stickier they will become. It is important that they are given the time to become like glue as they bind the crackers.
  2. Turn over on at 170C° and lay a sheet of baking paper on a large tray.
  3. Blitz the seeds in a processor or grinder. You want them to still be chunky (and it’s nice to have some whole seeds) but grinding enables easier binding too. If you want though, you can leave them as whole seeds.
  4. Mix all seeds in with the soaked (and now gluey) flaxseed. Version 2
  5. Add the additional water and mix.
  6. Add all seasoning and mix thoroughly. Play around with the spices. If you don’t like it spicy, then omit the spice. Try curry powder or just plain salt. Your call here.
  7. Pour mix onto tray and spread evenly, around 1 cm thick. Don’t make too thin as they will crumble.
  8. Bake in oven for 30 mins.
  9. Take out of oven after 30 mins and chop into squares.Version 2
  10. Put back in oven for another 20-30 min, or until the crackers are nice and crisp.
  11. When you take out of the oven, you should be able to easily snap the crackers into the cut squares and voila`, the perfect seeded cracker!


Butter makes everything better so add a nice layer and enjoy…and then wonder why you haven’t done this sooner. Tastier than store-bought and so much better for you!

If you love this recipe or have a delicious way of eating them, please comment and share.


Love (and healthy fats) Bianca x

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