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Italian Flaxseed Crackers









  • 1 cup (120 g) of flax seeds, ground into a meal (use a food processor, blender, or coffee grinder)
  • 1 Tablespoon (10 g) of garlic powder
  • 2 teaspoons (5 g) of onion powder
  • 1 Tablespoon (3 g) of Italian seasoning
  • 1 teaspoon (5 g) of salt
  • 1/2 cup (120 ml) of water
                              • 1Preheat the oven to 400°F (200°C).
                              • 2In a medium mixing bowl, combine the flax meal with all the other dry ingredients. Add the water and stir until combined. Knead for a few minutes to form a dough.
                              • 3Place the dough onto a large piece of parchment paper and lay on a flat surface. Place another piece of parchment paper on top of the dough.
                              • 4Use a rolling pin to roll the dough to desired thickness (approx. 0.3 cm).
                              • 5Gently pull the top piece of parchment paper away from the dough. Use a sharp knife or pizza cutter and score the flattened dough into square crackers.
                              • 6Place the parchment paper with the scored dough onto a baking tray and bake for 10-15 minutes (they should be easy to lift off the parchment paper but not crunchy).
                              • 7Carefully pull the crackers apart and flip them over.
                              • 8Reduce the oven heat to 300°F (150°C).
                              • 9Bake for another 15-20 minutes until crispy but not burnt.
                              • 10If you have a dehydrator, you can place the crackers in a dehydrator for 6-8 hours on low until they’re not soft anymore.
                              (Estimated and based on per-serving amounts.)
                                Calories: 151     Fat: 12 g     Total Carbs: 10 g     Fiber: 6 g     Sugar: 1 g     Net Carbs: 4 g     Protein: 6 g