Savoury Flax Crackers

Fast Savoury Flax Crackers

Alison Murray Recipes 12 Comments

There are certain things every home cook should probably know how to make from scratch. A great cake that doesn’t come out of a box. A nice batch of scones for an impromptu afternoon tea and a bowl of steaming oats that doesn’t come with a flavouring sachet. They are all easy to make and really do taste better when they come from your own kitchen using wholefood ingredients.

Something that’s equally foolproof is home-made crackers. Full of wonderful flavours and nutrients, a huge range of crispy, crunchy or chewy crackers can be created with no artificial colours and preservatives. If you’re looking to include more lignan-rich flax in your diet then this is a particularly handy cracker recipe with a satisfying crunch.

Savoury Flax Crackers

The ground flaxseed in these crackers is easier for your body to digest and can be bought pre-ground or you can get to work at home with a mortar and pestle or spice grinder. While many flax cracker recipes out there use whole seeds, whole flax may pass through your system undigested. This means you’ve missed out on all the nutrients!

There are also a lot of raw flax cracker recipes out there and while I do whip up a mean dehydrated cracker, this isn’t one of them sorry. Snack food often has to be fast food and these are quick to go from mixing bowl, to oven, to your mouth. In just 25 minutes you too could have a high-fiber, crunchy, nutritious, and dip-worthy snack. With flax and eggs these crackers are high in protein and fibre, you can also make them with dairy (parmesan) or dairy-free (savoury yeast flakes). Superb either way, use whichever ingredient you have or as your diet dictates.

Now, what should we dip these in?

5.0 from 2 reviews
Fast Savoury Flax Crackers
Prep time
Cook time
Total time
Makes approximately 24 crackers.
Recipe type: Snacks
Cuisine: Gluten-free, Grain-free, Nut-free, Soy-free, Vegetarian. Dairy-free with substitution.
  • 1 cup flax meal
  • ½ cup grated parmesan (or savoury yeast flakes)
  • 1 tbsp dried chilli flakes
  • 1 tsp salt
  • 2 large eggs, lightly whisked
  1. Preheat oven to 180C. Line baking trays with silicone baking mats or baking paper.
  2. Combine all ingredients in a bowl and mix well until all combined into a firm, sticky dough.
  3. Roll out dough as thinly as possible (4 - 5mm). Use a small round cookie cutter to cut out cracker shapes. Lay on baking trays, closely together (crackers will not spread during baking).
  4. Bake for 10 minutes, flip crackers over and bake for another 10 minutes. Cool on trays for 5 minutes and then transfer to wire rack to cool completely.

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Alison is a naturopath in training, store manager of the Gluten Free Shop and a food blogger extraordinaire! Passionate about creating real food recipes that are simple. delicious, and economical, Alison is also a Health & Wellness Coach and a Spiritual Healer. She lives in Melbourne, VIC, Australia and spends her free time cooking, baking and blending.
Alison MurrayFast Savoury Flax Crackers

Comments 12

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  1. Mel Bannister

    Yay, I have a new thing to do with linseed meal now! I always add it when I’m baking, but had never thought of making it the main ingredient in crackers. I’ve also never made my own crackers, so this is two new things at once.
    Love your site Ally, thankyou!

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  2. Cathi

    I tried these this morning. I had to add about an hour cooking time and increased the temp to 200. I was expecting a crunchy cracker and at 20 min, they were still soft and chewy. I am excited to try them in the crunchy form. Did I do something wrong or are they supposed to be soft?

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      Alison Murray

      I’ll have to bake a batch this weekend to try and replicate the issue, but to me it sounds like they may need to be rolled out more possily. Try rolling the dough out between two sheets of baking paper, they should be wafer thin if possible. With the flax meal they do stay very slightly chewy (and will go a bit soft after a couple of days of storage), but there should definitely be a ‘crunch’ to them. Are the crackers still soft after cooling completely (with the 20min cooking time) or just straight out of the oven?
      I’ll make some crackers this afternoon and see if I can troubleshoot the problem Cathi :)

      1. Cathi

        Hi Ally,
        I played with the recipe a little this morning and made a double batch. I replaced 1 egg with 1/4 cup butter added a little onion and garlic powder. I rolled them thin and cooked them at 350º for 5 min, took them out of the oven, turned them and returned them for another 5 min. I repeated this a few more times until the crackers just started to brown and were crunchy. They are nice and crispy and delicious!! I am going to make them again without the butter but keeping the same cooking process. Thank you again!! I love these crackers! :-)

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          Alison Murray

          Thanks for the comment Cathi, I’m so sorry that they’ve been a trouble to bake though as even when I repeated the recipe the other week I had no issues :( I can’t quite figure out why our results would be so different! I’m so happy they went well with the butter and please let me know how you go with the egg again next time. I love these crackers :)

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