It’s no secret I LOVE making homemade crackers. Not only does it save me money, but I have full control of the ingredients, so there are no highly inflammatory oils or heavy, glutinous flours in my crackers.
These might be my easiest crackers yet and it makes a relatively small batch. Just mix, roll and bake. The best part is that you can modify the ingredients without fault. Keep the ground flax and chia seeds but feel free to mix up the pumpkin and hemp.
I make a few batches and keep them in the freezer for when I need a little something crunchy.
Happy Eating,
~Monique
Crispy Flax Crackers
1/2 cup ground flax seeds
1/4 cup chia seeds
1/4 cup pumpkin seeds
2 tbsp hemp seeds
2 tbsp nutritional yeast
2 tbsp GF flour (such as oat or Bob’s Red Mill 1-to-1 flour)
2 tsp dried herbs (Italian mix, etc)
1/2 tsp pink or sea salt
1/2 cup water
Optional: flaky salt
Preheat the oven to 325°F.
Mix all the dry ingredients in a bowl. Stir in the water until well-mixed.
Spread the mixture on parchment paper (the size of a sheet pan.) Place a second parchment sheet on top and roll out the dough to an even consistency; thickness should be the size of a typical thin cracker.
Use a knife to make markings, where the crackers will break. Sprinkle with flaky salt if desired.
Bake for 20-40 minutes until crispy.
NOTE, I like to bake my crackers low and slow. The lower temperature will mean the crackers will take a little longer to bake but it will ensure more even cooking across the crackers.