In my quest to clean up my nutrition during this crazy COVID era, I’ve been focusing on trying to choose better snacks. Because let’s face it – this pandemic life calls for snacks. I’m pretty good at keeping my meals full of veggies and overall, pretty nutritious. My downfall tends to be the snacks. I’m a total sucker for salty, crunchy, savory snacks which unfortunately are often highly processed and not so healthy. These easy, gluten-free (and vegan!) Simple 4 Ingredient Easy Flax Seed Crackers are my favorite new snack. They are ready in under 30 minutes and the perfect way to get that savory, crunchy fix without a bunch of unnecessary, processed ingredients.Jump to Recipe
The best part about these crackers is just how simple they are. They have only four ingredients: roasted flax seeds, ground flax meal, everything but the bagel seasoning, and water. That’s it. I have been using both the golden roasted flax seeds and flax seed meal from Trader Joe’s. They are inexpensive and perfect for these crackers. Bob’s Red Mill also has a good option.
If you’re at Trader Joe’s, I highly recommend you pick up a bottle (or three!) of their Everything But The Bagel Seasoning. It’s really inexpensive and great on everything from avocado toast to roasted veggies. Don’t have a Trader Joe’s near you? The spice blend – which is typically a mixture of garlic, onion, sesame and poppy seeds – is becoming pretty popular and thus is available at many grocery stores (and even Costco!). Want to make your own? Here’s a simple recipe.
Ready to make some crackers? Grab a medium sized bowl, some parchment paper, a rolling pin, and a baking sheet and you’re good to go. Set your oven to 350 degrees F. In the bowl, toss the flax seeds, the flax meal, and the everything but the bagel seasoning. Give it a good stir to combine. Add the warm water and briefly to combine. The mixture will look loose and slightly watery at this point – it’s ok! Grab a cup of coffee and a good book and let the mixture sit for about 10 minutes.
After about 10 minutes, you’ll notice the water has absorbed somewhat and the mixture is slightly sticky, though still loose. Turn it out onto a large sheet of parchment paper. Take a second sheet of parchment and place it on top. Using your hands, gently pat the mixture into a lightly flattened sheet. Using your rolling pin, softly roll out the “dough” until about 4 mm in thickness. I use and adjustable rolling pin, which has handy thickness guides built right in. Mine is by Joseph Joseph, but this one is very similar. Slide the rolled out mixture onto a baking sheet and remove the top piece of parchment.
Pop the flax seed mixture into the oven. Bake at 350 F for 15-20 minutes, starting to check it closely at 15 minutes. The edges should be just golden and crispy. Allow to cool and break up into bite sized crackers. Enjoy!
These crackers are full of fiber, omega-3s, and even have some protein. They are naturally low carb. I love to eat them plain or topped with some cottage cheese for a snack. They are great on salads or with fresh veggies and hummus. These flax seed crackers will keep in an airtight container for 4-5 days.
Simple Flax Seed Crackers
A crunchy, savory snack full of fiber and protein.
- 1 cup roasted flax seeds
- 1/4 cup ground flax seed meal
- 2 Tbsp Everything But The Bagel Seasoning
- 1/2 cup warm water
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
In a medium bowl, combine the flax seeds, flax meal, and everything bagel seasoning. Add the warm water and stir to combine.
Allow the mixture to sit for 10-15 minutes.
Place the seed mixture on the prepared parchment paper. Place a second sheet of parchment over the mixture and gently roll out to approximately 4 mm in thickness. Remove the top sheet of parchment. Sprinkle with sea salt, if desired.
Bake the crackers for 15-20 minutes at 350 degrees, checking them every 1-2 minutes starting at 15 minutes of baking time. They should be crispy and slightly golden brown on the edges. Do not allow them to burn.
Cool slightly and then break into bite sized pieces.
Store in an airtight container for up to one week.
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