August 3, 2016

flaxcrackersThese crackers are amazing. That’s really all that needs to be said. Whether you have them with dips, to take as a snack wherever you go (I ate them for lunch with a mashed avocado and topped with tomato) or use this recipe to make a flaxseed pizza base (yesterday I shaped it in to a pizza base and topped it with some tomato puree, mushrooms, onion, and spinach, and it was the best pizza I have ever had *note: this recipe amount will make 2 pizza bases) – you need this recipe in your life. Right now.


I have a bit of an obsession for flaxseed crackers and I have finally come up with the perfect recipe that works every single time (even when I randomly guess the amounts). Plus you get all the health benefits or cayenne, flaxseed, apple cider vinegar and cumin (if you add it).


Best part is these use a handful of ingredients, cure my cravings for salt n vinegar chips, are healthy AND cheap as well as being gluten free, vegan, paleo, nut free and sugar free! Oh AND they are oh so crunchy!



These are spicy, so modify if you need. This makes 30 crackers.



1 cup of ground flaxseed/linseed (they are the same thing)

¼ cup of buckwheat flour

150mls of Apple Cider Vinegar (or for non salt n vinegar style use water)

2 Tbsp cayenne pepper (you can do less if you don’t want them so spicy – or use chilli flakes instead)

Optional extras for a herby & nutritional boost:

2 Tbsp cumin seeds

2 Tbsp mixed herbs

2 Tbsp nutritional yeast (for a cheesy tang – optional)

2 cloves crushed garlic (or 2 tsp garlic powder)

(mix and match your spices for what works for you and what you have)


How to:

1.Preheat the oven to 180 degrees.

2. Then combine all the ingredients and leave for 10 minutes for the flaxseeds to absorb the liquid.

3. Spread on baking paper till about 3mm thick (as thinly spread as you can whilst not letting there be any gaps).

4. Then score with a knife on the tray in to cracker sizes to make for easy breaking later – like below.

13884438_10157184085775623_1184361669_n5. Cook for 30-35 minutes until dry. And allow to cool on the tray (or in the oven for even crispier crackers!) for 15-20 minutes.

6. Break the cracker apart and then store in an airtight glass jar for up to a week (they can also be stored in the freezer for up to 2 months to keep them fresh!)


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With Love,