Crunchy flax and chia seed crackers

flax-and-chia-seed-crackers

flax-and-chia-seed-crackers

These crunchy, superfood-packed crackers are just awesome because they use up all that flax seed that comes in the giant packets. Have you ever noticed that? Why do they come in such big bags?! You generally use a very small amount in a recipe and then have all these seeds hanging around.

Anywho, that’s not the only reason they are great, they are tastier than your average cracker and they are gluten-free and vegan. Plus super easy to make, so yay!

flax-and-chia-seed-crackers

Both flax and chia seeds are full of great nutrients – omega-3 fatty acids, antioxidants, fibre (low carb), protein and magnesium just to name a few. So you really are doing yourself a favour by whipping up a batch of these.

One word of advice though, as well as being delicious, flax seeds are a natural laxative when consumed in large quantities so maybe don’t scoff the whole lot in one go ;).

Also because of this, if feeding to littlies (like our #littlehowie, 1 year old) limit it to one or two crackers a day. Because although the seeds are great for them, their small digestion can only handle about 1-2 teaspoons of flax seed a day.

Crunchy flax and chia seed crackers
 
Serves: 36 crackers
Ingredients
  • 1 cup flax seeds (also known as linseeds)
  • ¼ cup chia seeds ( I used white but I think either would work)
  • 1 cup water
  • ½ cup sunflower seeds
  • 2 teaspoons sesame seeds
  • 2 teaspoons garlic salt (if you want a super salty cracker, add more. I was keeping these family-friendly)
  • 1 tablespoon honey (or rice malt syrup, maple syrup, agave etc)
Instructions
  1. Preheat oven to 100°C. Line a large baking tray with baking paper.
  2. Combine the flax seeds, chia seeds and water in a large bowl. Set aside for 20 minutes.
  3. Add the remaining ingredients and mix well to combine. Spread in a thin layer over the prepared tray. Gently score into cracker sized squares with a knife.
  4. Bake for 1 hour 30 minutes. Flip the cracker over and bake for a further 1 hour 30 minutes. Allow to cool in the oven. Break into crackers and store in an air tight container.

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