Flax Seed Cracker Bread
Discover the perfect balance of wholesome nutrition and irresistible crunch with this Flax Seed Cracker Bread recipe. Made with the nutrient-packed combination of ground and whole flax seeds, this gluten-free and keto-friendly creation is a healthy alternative to traditional bread and crackers. The simple, six-ingredient recipe features a customizable flavor profile with optional garlic and onion powders, plus a sprinkle of sesame seeds for added texture. Requiring just 10 minutes of prep time, this easy recipe is baked to crispy perfection, creating a snack or appetizer base that pairs beautifully with dips, spreads, or cheese. Ideal for meal prep, it stays fresh in an airtight container for up to a week, making it a go-to for quick, satisfying snacking. Whether you're looking for a fiber-rich, low-carb treat or an innovative bread substitute, this Flax Seed Cracker Bread will delight your taste buds and fit seamlessly into your healthy eating routine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Ground flax seeds
- 0.5 cups Whole flax seeds
- 1.25 cups Water
- 0.5 teaspoons Salt
- 0.5 teaspoons Garlic powder (optional)
- 0.5 teaspoons Onion powder (optional)
- 2 tablespoons Sesame seeds (optional topping)
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a mixing bowl, combine the ground flax seeds, whole flax seeds, and salt. If using garlic powder or onion powder, add those as well.
Slowly pour in the water and stir until the mixture forms a thick, gel-like consistency. Let it sit for 5-10 minutes to fully hydrate.
Place the mixture on the parchment paper-lined baking sheet. Using a spatula or your hands, spread it out evenly to form a thin layer, about 1/8-inch thick. Aim for uniformity to ensure even baking.
If desired, sprinkle sesame seeds or other toppings onto the surface and gently press them into the mixture.
Bake in the preheated oven for 30 minutes. Remove from the oven, score the mixture into cracker-sized squares with a sharp knife or pizza cutter, and flip the entire sheet over.
Return the tray to the oven and bake for an additional 25-30 minutes, or until the cracker bread is fully dry and crisp. Keep an eye on it to prevent burning.
Remove from the oven and let the cracker bread cool completely on the tray. Once cooled, break it along the scored lines into pieces.
Store the flax seed cracker bread in an airtight container for up to one week.
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 142.4 g | 509% | |
| Total Sugars | 10.6 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1503 mg | 116% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 4110 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
