Thursday, August 29, 2013

Flax, Quinoa, Chia Crackers

Recently in a friends facebook picture I saw homemade flax crackers and was really impressed that she had made her own. I have often bought the $5 tiny box of flax crackers from the store and kicked myself each time for spending so much money on such a little box of healthy crunchies. After seeing my friends picture I was determined to make my own!

My facebook friend sent me the recipe that she had used, but since we have gotten rid of our dehydrator I opted not to use her recipe. So began my great internet search for flax cracker recipes. Over the last few weeks I have tried a variety of recipes, but the one that I use now is a recipe I have created myself. I think it is the best recipe, but that's just me.

Flax, Quinoa, Chia Crackers (gluten-free)
-1/2 cup flax seeds
-1/4 cup ground quinoa seeds (I use my coffee grinder)
-1/4 cup ground chia seeds (I use my coffee grinder)
-1 Tablespoon olive oil
-1/2 teaspoon baking powder
-1/2 teaspoon garlic salt
-1 Tablespoon dried basil
-chunky sea salt for sprinkling on top

Put the flax seeds in a small mixing bowl and just barely cover them with water. Set it aside and let the seeds absorb the water for 15 minutes. After 15 minutes add all the other ingredients to the flax seeds. Mix well. If the dough is too dry add a bit more water. You want the dough to be pliable, but not too wet and sticky. Place the dough in between two pieces of wax or parchment paper and roll it out. It should roll out to be about the size of a pan. Peel both pieces of wax or parchment paper off the dough and place the rolled dough onto a pan with a fresh piece of wax or parchment paper. (Note: don't cook the dough on the parchment paper that you rolled it out onto because it will stick and cook to the paper.) Use a knife or pizza cutter to score the dough, then sprinkle the top with chunky sea salt. Bake at 400 degrees for 20 minutes. After 20 minutes take it out and flip it directly onto the pan, peel off the parchment paper. Bake again for 20 more minutes. Break into individual crackers and bake for longer if they need to be dried out even more.


  1. The payoff for DIY crackers is pretty great - they're so easy and versatile once you get the hang of it. These look delicious and the presentation in the last photo is beautiful!

    1. Thanks Toni! Hope you are doing well and enjoying SF. :) I have started to miss the Bay Area...sigh.

  2. Ha! Of course you're missing the Bay! Once you're all settled that'll fade Im sure. Everyone here keeps telling me our summer is coming. Apparently October is super sunny and nice - I can't wait.

  3. omg these are absolutely delicious, ive just finished baking them in the oven and i can't stop eating! It goes so well with cheese and double points for healthiness as im on a diet! Thanks so much for the recipe :D

  4. The flax seed taste and texture ground on its own isn't very pleasant for most people after all. Typically, I would use a cup of water for each 3-4 tablespoons of whole flax seeds, which will give you a good texture at the end of it.
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