Yield:24 to 30 small crackers
1 cup/150 grams whole flax seeds
1 cup/214 grams boiling water
Flaky salt
2 cups/280 grams mixed raw seeds, such as sunflower, pumpkin and hemp hearts
4 tablespoons/50 grams oil, such as extra-virgin olive oil or avocado oil, plus more for greasing
2 grams carbs; 47 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams fat; 2 grams fiber; 58 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step 1
Place an oven rack in the center of the oven. Heat the oven to 400 degrees.
Step 2
To a medium bowl, add the flax seeds, boiling water and a big pinch of salt. Stir and set aside for 2 minutes, until the mixture develops a gloopy, egg white-like consistency. Add the mixed seeds and stir to combine.
Step 3
Lightly grease a large baking sheet with oil. Line with parchment paper. Using a pastry brush or your fingers, spread 2 tablespoons of oil on the parchment paper in an even layer.
Step 4
Dollop the seed cracker mixture onto the pan and evenly spread using an offset spatula in a thin, even layer that covers the surface of the pan.
Step 5
Brush the remaining 2 tablespoons of oil on the seed cracker mixture. Lightly sprinkle flaky salt on top. Bake for 20 to 25 minutes, until the seeds look golden and toasty and the surface is dry to the touch (you’ll continue to bake the crackers in the next step). If the edges start to darken too quickly, tent with aluminum foil.
Step 6
Open the oven door to release some of the heat and adjust the temperature to 350 degrees. Rotate the pan, close the oven door and continue to bake for 12 to 15 minutes more, until golden brown and brittle to the touch.
Step 7
Cool to room temperature in the pan. When cool, snap the seed cracker bark into smaller pieces, season with more salt, if you like, and serve (or store in an airtight container in a cool, dry spot for up to 2 weeks).
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Love this easy recipe. It works well with my grain free diet when you want something crunchy and savory . I add 2-4 tablespoons of everything bagel to the glop
This looks like a great recipe. I will try this recipe as written. I’ve been making seed crackers for several years. I sub out part of the water for tamari, grind my flax seeds and also add sesame seeds, psyllium, some rice flour, some chia seeds, along with garlic and onion powder. They are addictive!
Loved these crackers, bit I found that the amount of oil listed on the recipe is a little excessive and they turned out a little greasy. I think 2-3 total tbsps of oil is plenty
I use plastic wrap over the mix and spread it with my hands into a thin wafer for a Nordic recipe that I make. It is pretty sticky. Might work here.
Do chia seeds work well in this recipe? I know usually they need to be soaked for a long time in other recipes…
@Amy I use chia dying my version and no Oil.
RE digesting whole flax seeds: the crackers are chewed before swallowing. that's gotta crack a lot of 'em.
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