Oddly Addictive Seasoned Flax Seed Crackers

A mash-up of a recipe I can no longer find and this one on a raw food blog that doesn't call for soaking the flax seeds first. I'm going to keep experimenting with this. Next version I plan to cook quinoa and add that, cutting back on the whole flax seed. I'm also going to mess around with a sesame seed version, probably with Asian-inspired seasonings on the sweet side.

NOTE: As my mom would say, these are "good for what ails you." Whole flax seeds are a tremendous aid to digestion. Do not overindulge.
  • 2 cups whole flax seeds (golden, brown or a mixture, which is what I used for the batch in the image)
  • 1 red bell pepper (OK to leave out), diced (or roasted, skin removed & then diced)
  • ½ cup sun-dried tomatoes
  • Juice of 1 lemon and/or 1-2 T. balsamic vinegar
  • 1-2 T. soy sauce, tamari or Bragg’s Amino Acids
  • 1 or more cloves of fresh garlic, sliced or minced 
  • ½-1 whole large onion, chopped (sweet, yellow or red--whatever you have on hand--or substitute a bunch or two of green onions for a milder effect)
  • 1 t. salt, preferably kosher (leave this out if you use 2 T. soy)
  • Optional seasonings—use any or all to suit your seasoning preferences, just start on the low end and taste/adjust upwards:
    • Italian: ½-1 t. basil, rosemary (pound in a mortar/pestle so it’s not big twigs), thyme, oregano, sage, black pepper
    • Mexican: chili powder, chipotle, cumin, cilantro and a tiny dash of cloves or cinnamon; maybe substitute jalapeƱos or some other hotter pepper for part of the red bell pepper
    • Indian: curry, ginger, cardamom, coriander and red pepper
    • Other: Appropriate spice blend for your favorite cuisine
  1. Soak the flax seeds overnight (or for the better part of a day) in 4 c. water. You can use vegetable broth for a tad more flavor, or tomato juice (maybe cut 50/50 with water) if you want really tomato-y crackers. The seeds give up a gooey, gluelike substance that helps hold the crackers together; this is a feature, not a bug.
  2. Pour 1 c. boiling water over the sun-dried tomatoes and let them soak for 20 min. or more.
  3. Optional: Saute red bell pepper (diced), chopped onion and sliced or crushed garlic in a little vegetable broth or olive oil. This makes the flavor both richer and a little milder than if you use raw.
  4. Puree bell pepper, tomatoes, onions, garlic and seasonings in a food processor or blender.
  5. Stir puree into flax seeds and stir all ingredients until well-blended. Do a quick taste test; consistency is simultaneously kind of slimy and chewy (mmmm, yummy!) but you’ll be able to decide if you need more pepper, salt or other seasonings.
  6. If using food dehydrator (which is your best bet!): Press mixture flat onto the smooth sheets, making sure that the mixture is v-e-r-y thin (“one seed deep” but don’t obsess too much). This amount of ingredients will make around 6 trays on the round American Harvest dehydrator.
  7. Score the size of crackers you’d like with a knife or spatula before dehydrating. It will look as though the lines disappear but the traces are there and will be useful for breaking apart the crackers when they’re dry.
  8. Dehydrate around 115°F - 125°F overnight. If you’re able to, flip over once one side is dry but this isn’t essential. Dry to completion.
  9. If using an oven (I have had less success with this because the crackers stick no matter what I do): Line cookie sheets with waxed paper. Spray paper thoroughly with nonstick spray or brush with oil. Spread cracker mix in thin layer and score.
  10. Dry in oven on lowest possible setting several hours. Test occasionally for doneness.
  11. Pop off the sheets and break apart along score lines. Do not expect machinelike perfection; the odd shapes are part of the handmade artisanal charm J.
  12. Store in an airtight container, somewhere close to hand for when the cravings strike.
Your turn

Have any favorite cracker recipes you'd care to share? I'm very interested in making healthier versions than the store-bought kind with their partially hydrogenated this and high-fructose that.


  1. I did the actual cracker creation another way that worked even better, using a cookie cutter as my guide to create circles of goop. They don't spread so they can be placed very close together. You'll have beautiful uniform crackers that look closer to professional.

    It does work well to stir in a cup or two of cooked quinoa; the crackers still hold together.

    I mentioned to a friend that I'd posted the recipe with the phrase "oddly addictive" when I took them to a meeting we were at. he laughed at first, then ate one, then another, then later said, "You're right--they ARE oddly addictive." I gave him the same warning I give you here--"addictive" and "purging" go hand in hand when you're talking about flax seed.

  2. More additions/variations thanks to reading another cracker recipe--

    I added chia seeds to the soaking stage, then sunflower seeds and pumpkin seeds during the seasoning mix-in stage, reducing the flaxseed proportion to compensate. Very tasty.

    I tried doing them in the oven on parchment in a cookie sheet instead of using the dehydrator. This took around 2 hours. I started at 180 degrees for an hour, used a cookie cutter to score them for easier breaking apart later. I then increased to 200 for another hour, then kind of forgot the time and they got a little overcooked on the bottom, so watch them if you do this.


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