My favorite homemade cracker recipe, these Almond Flax Seed Crackers have just two main ingredients, and are flavored with garlic, rosemary, and a bit of sea salt. They bake up crisp and are delicious with cheese, dips or with soups!
Crisp Crackers made from 2 Whole Foods!
This is my absolute favorite cracker recipe. It’s made with 2 main ingredients (almonds and flax seeds!), is low carb, and the crackers bake up crisp and delicate. Not to mention they are absolutely addictive!
These are on a regular rotation in the summer. I keep containers of these in the freezer to pull out for picnics or to put on appetizer platters for gatherings at home.
Because they are nutrient-dense, low-carb, and full of healthy fats, they are satiating. They are crackers that will satisfy you instead of leaving you binging on the box. They are the perfect option when you need a salty or crunchy fix!
Plus, they have 5 grams of protein and 4 grams of fiber.
My favorite flavor combo is a bit of freshly grated garlic and some chopped fresh rosemary. But many herbs would be great in these! They are even delicious with a little parmesan cheese.
What You’ll Need
- Raw Almonds
- Whole Flax Seeds (I like to use light colored flax seeds, simply for the appearance in the crackers)
- Water
- Sea Salt
- Fresh Garlic & Rosemary
- Optional: Flaky salt to garnish
Can I use flaxseed meal? Using whole flaxseeds in place of flax seed meal is the best way to make sure you’re getting the most nutrition. Flaxseeds lose a lot of their nutritional value and will become rancid quickly if preground. Since this recipe starts with whole almonds, it isn’t even an extra step to use whole flaxseeds!
Kitchen Tools:
- 1/2 Sheet Pan
- Parchment Paper
- Rolling Pin
- Blender or Food Processor
How to Make Flax Seed Crackers
Step 1: Add almonds and flax seeds to a blender, and pulse until a coarse flour is formed. Be careful not to blend for too long and turn the almonds into almond butter. Larger pieces will make it more difficult to roll the dough out flat – so it’s a balance!
Step 2: Add the almond and flax flour to a bowl, along with water, salt, and chopped rosemary. Use a micro planer to grate garlic into the bowl.
Step 3: Fold a large sheet of parchment paper in half, large enough to cover a 1/2 sheet pan. Preheat oven to 325º F.
Step 4: Add the almond and flax seed dough to the folded piece of parchment paper. Use a rolling pin to roll it out into a very thin layer. It should take up almond the whole sheet pan, approximately 10″ x 12″.
Step 5: Remove the top layer of parchment paper and cut it off. Use a pizza cutter or large knife to cut the cracker dough into 1 inch squares. Sprinkle the tops of the crackers with flaky sea salt, if desired.
Step 6: Slide the crackers with parchment paper onto the baking pan. Bake the crackers for 22-24 minutes. Once they are slightly golden around the edges, turn the oven off and allow heat to escape. Leave the crackers in the oven while the oven cools down.
Step 7: Once the crackers have cooled to room temperature, break them into squares. Enjoy as is, or use for cheese, or alongside soups!
How to Store Leftover Flaxseed Crackers
Once the crackers have fully cooled, pack them in freezer containers or a freezer ziplock bag, and store the crackers in the freezer. The crackers will stay good frozen for up to 6 months.
They defrost quickly so are perfect enjoyed right out of the freezer! They are fine being packed for picnics or left out on platters, but stay freshest when frozen until serving.
Flax Seed Cracker Variations
Make these homemade flax crackers your own!
Herbs: Try fresh thyme or finely chopped sage in place of the rosemary.
Parmesan Garlic Flaxseed Crackers: Add 1/4 cup of parmesan cheese along with the garlic. Keep the rosemary in the recipe or omit it! Use nutritional yeast to keep these dairy free!
Multi-Seed Crackers: Reduce the almonds to 1 cup and add 1/4 each of sunflower seeds or pumpkin seeds and 1/4 cup of sesame seeds, along with the flax seeds.
Add some Spices: Add 1 teaspoon of onion powder, garlic powder, Italian seasoning, or Everything Bagel Seasoning in place of the rosemary and garlic for a quicker cracker!
Other Low Carb Cracker Recipes
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Almond and Flax Seed Crackers
Equipment
- blender
Ingredients
- 1 1/2 cups raw almonds
- 1/4 cup flax seeds
- 1/4 cup water
- 1 teaspoon sea salt
- 1 clove garlic finely grated
- 2 tablespoons fresh rosemary finely chopped
- flaky salt optional, to garnish crackers
Instructions
- Add almonds and flax seeds to a blender, and pulse until a coarse flour is formed. Be careful not to blend for too long and turn the almonds into almond butter. Larger pieces will make it more difficult to roll the dough out flat – so it’s a balance!
- Add the almond and flax flour to a bowl, along with water, salt, and chopped rosemary. Use a micro planer to grate garlic into the bowl.
- Fold a large sheet of parchment paper in half, large enough to cover a 1/2 sheet pan. Preheat oven to 325º F.
- Add the almond and flax seed dough to the folded piece of parchment paper. Use a rolling pin to roll it out into a very thin layer. It should take up almond the whole sheet pan, approximately 10″ x 12″.
- Remove the top layer of parchment paper and cut it off. Use a pizza cutter or large knife to cut the cracker dough into 1 inch squares. Sprinkle the tops of the crackers with flaky sea salt, if desired.
- Slide the crackers with parchment paper onto the baking pan. Bake the crackers for 22-24 minutes. Once they are slightly golden around the edges, turn the oven off and allow heat to escape. Leave the crackers in the oven while the oven cools down.
- Once the crackers have cooled to room temperature, break them into squares. Enjoy as is, or use for cheese, or alongside soups!
So crisp and such great flavor!