Flaxseed Cracker
Crispy Flaxseed Crackers are gluten-free, lectin-free, & dairy-free. These Flaxseed Crackers are perfect for snacking on the go or serving at a party with a tasty dip. Having a healthy snack like Flaxseed Crackers makes it easy to meet your health goals and not cheat when you have a craving for something crunchy & crispy. Every week I make a batch of these crackers for my family so we can snack guilt free.
Do you want this Flaxseed Cracker recipe? I know that’s why you are here so, don’t worry- The Lectin Free Wife has you covered! Not only am I going to share the recipe with you BUT at the end of this post, I’m going to give you my secret weapon to consistently making ultra thin crispy crackers. Once you have this inexpensive kitchen tool, you are guaranteed to make perfectly thin crackers every time.
What do Flaxseed Crackers taste like?
Flaxseed Crackers taste very similar to Wheat Thins but without the inflammation triggers.
What’s a cracker lover to do?
After becoming lectin-free, I craved crunchy, crispy foods like chips and crackers but unfortunately there weren’t any store-bought options. I would spend hours on the chip/cracker isle reading the ingredients hoping for a compliant cracker. It seemed that every time I found a prepackaged snack that looked like it just might work, it ended up containing one or two ingredients that were not on the “YES” list like chia seeds or sunflower oil. It was frustrating. I decided to head to Lectin Free Wife’s Kitchen LAB and attempt making my own lectin-free crackers. How hard could it be?
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Tips forSuccess…
The key to making crispy Flaxseed Crackers is the thinness. You’ll want to roll the dough out very thin. In fact, it’s so thin, that when you think you have made them thin enough you should go back and roll some more. The thinner the better!
My secret weapon to getting perfectly thin cracker dough is to use an extra large fondant roller with thickness rings like this one. (only use the thinnest band)
Use a light colored baking sheet. Do not use a darker baking sheet. I discovered this when I made these crackers at a friends house. I brought my trusty fondant roller but I didn’t think about the pan. Those crackers burnt to a crisp.
Parchment paper is your friend. Use unbleached parchment paper like this. Unfortunately, I’m still using my stock of white parchment paper. Once I run out I will make the switch.
Flaxseed Cracker
The ingredients in this recipe is enough dough to make about 9o Flaxseed Crackers depending on the size.
INGREDIENTS
Here’s all the goodies you'll need to make Flaxseed Crackers.
1 1/4 c cassava flour
1/4 c golden flaxseed meal
1/2 tsp iodized sea salt
1/2 tsp garlic powder
1/2 tsp baking powder
3 tsp Italian seasoning
6 tbsp avocado oil
8 tbsp water
3 tbsp LFW's marinara or compliant tomato sauce (or water)
INSTRUCTIONS
Here’s how to make Flaxseed Crackers at home.
Preheat oven to 300° F
In a large bowl, whisk together cassava flour, flaxseed meal, salt, garlic powder, baking powder, & Italian seasoning and set aside.
In a separate bowl or glass measuring cup-combine avocado oil, water, and marinara with a whisk
Add the liquid to the dry ingredients bowl and combine with a spatula until dough begins to form. Knead dough in the bowl with your hands and divide the dough into two pieces
Take one piece of dough and roll out between two sheets of parchment paper using a rolling pin with rings until 1/16 thickness is achieved (roll these crackers very thin to come out crispy)
Slide a cutting board under the bottom layer of parchment paper
Carefully peel off the top layer of parchment paper. Cut a grid pattern to create the cracker shape using a pizza cutter
Remove the outside pieces that do not make a whole cracker and add those pieces back to the ball of dough.
Slide the parchment paper with the crackers onto a baking sheet
Bake for 40 minutes, remove from oven and carefully break apart crackers. Return to oven and bake for 15 more minutes
Roll out the remaining dough and repeat
Pair Flaxseed Crackers with one of these tasty Lectin Free Wife’s dips
Ranch
Walnut Pesto
Almond Ricotta (No Cheese)
Here’s the printable recipe…
Flaxseed Cracker
Ingredients
- 1 1/4 c cassava flour
- 1/4 c golden flaxseed meal
- 1/2 tsp iodized sea salt
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
- 3 tsp Italian seasoning
- 6 tbsp avocado oil
- 8 tbsp water
- 3 tbsp LFW's marinara or compliant tomato sauce (or water)
Instructions
- Preheat oven to 300° F
- In a large bowl, whisk together cassava flour, flaxseed meal, salt, garlic powder, baking powder, & Italian seasoning and set aside.
- In a separate bowl or glass measuring, cup-combine avocado oil, water, and marinara with a whisk
- Add the liquid to the dry ingredients bowl and combine with a spatula until dough begins to form. Knead dough in the bowl and divide the dough into two pieces
- Take one piece of dough and roll out between two sheets of parchment paper using a rolling pin with rings until 1/16 thickness is achieved (roll these crackers very thin to come out crispy)
- Slide a cutting board under the bottom layer of parchment paper
- Carefully peel off the top layer of parchment paper. Cut a grid pattern to create the cracker shape using a pizza cutter
- Remove the outside pieces that do not make a whole cracker and add those pieces back to the ball of dough.
- Slide the parchment paper with the crackers onto a baking sheet
- Bake for 40 minutes, remove from oven and carefully break apart crackers. Return to oven and bake for 15 more minutes
- Roll out the remaining dough and repeat
