Flax crackers in the store can be a little expensive, close to $10 for a few servings, but luckily, they’re super easy to make at home! You can find whole flaxseed in the baking aisle and often in the bulk section of your local health food market. These crackers are a unique alternative to carb-heavy crackers and offer lots of fiber, which is sure to keep your little ones’ tummies happy!
Yield: 20 crackers, 5 per serving
1 cup (165 g) whole flaxseed
½ cup (120 ml) water
¼ tsp pink Himalayan salt
¼ tsp garlic powder
¼ tsp onion powder
In a large bowl, stir together the flaxseed, water, salt, garlic powder and onion powder. Cover with plastic and allow to sit for 30 minutes or until all the liquid has been soaked up. The flax will absorb most of the liquid and create a gelatinous-type texture.
Meanwhile, preheat the oven to 325°F (160°C) and line a large baking sheet with parchment.
Spread the flax mixture into a large rectangle, about ¼ inch (6 mm) thick.
Bake for 20 minutes, or until the center is no longer soft. Let it cool completely and roughly break into 2 x 2–inch (5 x 5–cm) squares. Store in a sealed freezer bag for up to 3 days.
My personal favorite way to enjoy flax crackers is with a little bit of cream cheese and a couple slices of pepperoni. You can use these for dips, crumbled in salads or topped with your favorite meat and cheese combo, like turkey and cheddar, for a healthy and filling snack.
PER SERVING: 225 Calories, 12.5 g Total Carbs, 11.5 g Fiber, 1 g Net Carbs, 7.8 g Protein, 17.8 g Fat