Flaxseed crackers
Thin, crunchy crackers made from ground flax and sesame seeds with garlic and oregano. Makes about 30.
- Hands-on
- 15 min
- Total time
75 min, show breakdown
- Prep 20 min
- Cook 50 min
- Clean up 5 min
- Pans
- 1
- Ingredients
- 6
- Cost/serving
- $0.61
Per serving
- Calories
- 244
- Protein
- 7.4 g
- Fiber
- 9.5 g
- Net carbs
- 2.1 g
- Fat
- 20 g
High in (% Daily Value per serving): Thiamin (B1) 48%, Magnesium 37%, Selenium 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, vegan, dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 5
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
150 g ground flaxseed, ground
Same amount as: 5¼ oz, about 21½ tbsp.
50 g sesame seeds
Same amount as: 1¾ oz, about 5½ tbsp, about 16¾ tsp.
1 cup water (240 g)
Same amount as: 240 mL.
1 tsp garlic powder (3.1 g)
Same amount as: 5 mL.
1 tsp dried oregano (1 g)
Same amount as: 5 mL.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 5 servings. One sheet pan holds this batch. Keeps 2 weeks in an airtight jar; re-crisp 5 minutes in a hot oven if they soften.
Nutrition Facts
5 servings per recipe
Serving size 1 plate (92 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 244 | ||
| Total fat | 20 g | 26% | |
| Saturated fat | 2.2 g | 11% | |
| Cholesterol | 0 mg | 0% | |
| Sodium | 166 mg | 7% | |
| Total carbohydrate | 12 g | 4% | |
| Dietary fiber | 9.5 g | 34% | |
| Total sugars | 0.5 g | ||
| Net carbs† | 2.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 301 mg | 6% | |
| Vitamin A | 0.17 mcg | 0% | |
| Vitamin C | 0.19 mg | 0% | |
| Vitamin E | 0.55 mg | 4% | |
| Vitamin K | 4.2 mcg | 3% | |
| Thiamin (B1) | 0.58 mg | 48% | |
| Riboflavin (B2) | 0.07 mg | 6% | |
| Niacin (B3) | 1.4 mg | 9% | |
| Vitamin B6 | 0.23 mg | 14% | |
| Folate | 37 mcg | 9% | |
| Vitamin B12 | 0 mcg | 0% | |
| Magnesium | 154 mg | 37% | |
| Zinc | 2.1 mg | 19% | |
| Selenium | 11 mcg | 20% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 160 °C / 325 °F. In a bowl, stir together the flax, sesame, garlic powder, oregano and salt.
Add the water and oil and stir well. Leave it 10 minutes to thicken.
Done looks like: A thick, sticky dough that holds together in one mass. Put the dough on a sheet of baking paper the size of your sheet pan. Lay a second sheet on top and roll or press it out to 2–3 mm (⅛ in) thick, all the way to the edges.
Done looks like: Even thickness everywhere; you can almost see the paper through it at the edges. Peel off the top paper and slide the bottom paper onto the sheet pan. Score into squares about 5 cm (2 in) with a knife.
Bake 30 minutes. Break along the scored lines, flip the pieces, and bake 15–20 minutes more.
Done looks like: Dry, firm and a shade darker. They snap cleanly once cool. Turn off the oven and leave the crackers inside with the door cracked open for 15 minutes, then cool on the pan.
Done looks like: Crisp all the way through, with no bend in the middle.
Equipment
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Digital kitchen scale $10–25
What to look for
- Reads in 1 g steps up to at least 5 kg
- Tare (zero) button
Skip: Mechanical dial scales.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Chewy, bendy crackers | Rolled too thick or not dried long enough. | Roll thinner next time. Now, put them back at 150 °C / 300 °F for 10 minutes and let them cool in the oven. |
| Edges burnt, middle soft | Uneven thickness; thin edges cook faster. | Press the edges slightly thicker, and take out the edge pieces early when you flip. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.