📝 About This Recipe
Discover the incredible transformation of humble seeds into a sophisticated, keto-friendly snack that boasts a satisfying crunch and deep, nutty undertones. These crackers harness the natural mucilaginous properties of flaxseeds to create a sturdy, nutrient-dense base without a grain of flour in sight. Infused with aromatic Mediterranean herbs and a hint of garlic, they are the ultimate canvas for artisanal cheeses and vibrant vegetable dips.
🥗 Ingredients
The Seed Base
- 1 cup Whole Brown Flaxseeds (provides texture and structural integrity)
- 1/2 cup Ground Flaxseed Meal (acts as the binding 'flour')
- 1/4 cup Raw Sunflower Seeds (for additional crunch)
- 2 tablespoons White Sesame Seeds (untoasted)
- 1 tablespoon Chia Seeds (helps with moisture absorption)
Aromatics and Seasoning
- 1 teaspoon Dried Rosemary (crushed between fingers to release oils)
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Garlic Powder (ensure it is fine powder, not garlic salt)
- 1/4 teaspoon Onion Powder
- 1/2 teaspoon Fine Sea Salt (for the dough)
- 1/2 teaspoon Flaky Sea Salt (for finishing/topping)
- 1/4 teaspoon Black Pepper (freshly cracked)
Liquid Binding
- 1 cup Filtered Water (room temperature)
- 1 teaspoon Tamari or Soy Sauce (for a hidden umami depth)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low and slow temperature is crucial for dehydrating the crackers without burning the delicate oils in the seeds.
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2
In a large mixing bowl, combine the whole flaxseeds, flaxseed meal, sunflower seeds, sesame seeds, and chia seeds. Whisk them together to ensure an even distribution.
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3
Add the dried rosemary, thyme, garlic powder, onion powder, fine sea salt, and black pepper to the seed mixture. Stir well so the spices coat every seed.
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4
Pour in the water and the tamari. Use a spatula to fold the mixture together. It will look very watery at first—don't panic, this is expected!
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5
Let the mixture sit undisturbed for 10-15 minutes. The flax and chia seeds will absorb the liquid, creating a thick, gelatinous 'dough' that holds its shape.
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6
Prepare a large rimmed baking sheet by lining it with a high-quality silicone baking mat or a piece of parchment paper. Do not skip this, or the crackers will stick.
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7
Transfer the flax mixture to the center of the baking sheet. Place a second piece of parchment paper over the top of the dough.
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8
Using a rolling pin or your hands, flatten the dough between the two sheets of parchment until it is about 1/8 inch thick. Aim for a uniform thickness to ensure even baking.
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9
Peel off the top layer of parchment paper. Use a knife or a pizza cutter to gently score the dough into squares or rectangles. This makes them easy to snap apart later.
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10
Sprinkle the flaky sea salt evenly over the top, pressing it slightly into the dough so it adheres.
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11
Bake in the center of the oven for 35 minutes. At this point, remove the tray and carefully flip the entire sheet of crackers over. If using parchment, you can peel it off now.
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12
Bake for another 15-20 minutes, or until the crackers feel firm and look slightly golden around the edges. They should be completely dry to the touch.
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13
Turn off the oven and crack the door open slightly, allowing the crackers to cool inside for 10 minutes. This extra step ensures maximum crispness.
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14
Remove from the oven and let cool completely on a wire rack. Once cold, snap them along the scored lines and store in an airtight container.
💡 Chef's Tips
For the best snap, ensure you roll the dough as thinly as possible; thick crackers will remain chewy in the center. If your crackers feel soft after cooling, simply pop them back into a 300°F oven for 5-10 minutes to crisp up. Feel free to swap sunflower seeds for pumpkin seeds (pepitas) for a different flavor profile and a pop of green color. Avoid using pre-ground flax meal that has been sitting in a warm pantry; flax oils go rancid quickly, so fresh meal or grinding your own is best. Always use a silicone mat or parchment paper; these crackers are naturally 'sticky' during the baking process due to the flax mucilage.
🍽️ Serving Suggestions
Pair with a creamy roasted garlic hummus and a drizzle of extra virgin olive oil. Serve alongside a sharp aged cheddar or a soft, tangy goat cheese for a perfect charcuterie board. Top with mashed avocado, a squeeze of lemon, and red pepper flakes for a quick, high-fiber breakfast. Accompany a bowl of hot tomato basil soup to add a crunchy, savory textural contrast. Enjoy plain as a high-protein snack paired with a crisp glass of Sauvignon Blanc.