I am always looking for new vessels for hummus and other dips.. I absolutely love crackers, chips and everything in between. These crackers are quick to make, are healthy and nutritious, packed with different seeds, and if you feel creative, you can easily add different herbs and spices to this recipe. As a bonus, they are gluten-free and oil-free as well!
Prep time: 15 mins
Cook time: 45 minutes
Makes 50 crackers
- 2 cups ground flax seeds*
- 1/2 cup sesame seeds
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 2 tbsp chia seeds
- 1 tsp salt
- 1 tsp chopped fresh oregano
- 1 tsp chopped fresh rosemary
- 1 cup cold water
Optional add ons:
- 1 tbsp nigella seeds
- 4 tbsp chopped sun-dried tomatoes
- 4 tbsp chopped fresh cilantro
*You can ground whole flax seeds in a spice/coffee grinder, or in a high-speed blender (1.5 cups of whole flax seeds makes 2 cups of ground flax seeds), or, you can buy ground flax seeds ready to use (also called flax seed meal).
Preheat the oven to 350°F.
Place all ingredients in a bowl and mix well. The mixture should form a soft dough (it will be a bit sticky).
Place the mixture between two pieces of parchment paper.
Using a rolling pin, roll the dough between the two pieces of parchment paper, as thin as possible, (the thiner you roll the dough, the crunchier it will be, if it’s not very thin, the crackers will have more of a chewy texture, but still very yummy!).
Carefully transfer the rolled dough (with the parchment paper) onto a baking sheet, and peel off the top layer of parchment.
Using a sharp knife (or a pizza knife), cut the dough into squares.
Using a fork, poke holes in each cracker.
Bake for 45 minutes.
Remove from the oven and set aside to cool down for 10-15 minutes.
Once completely cooled, store in an air-tight container for up to 2 weeks.
Whole flax seeds:
Ground flax seeds:
Cutting the dough (before baking):
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media ?