Flaxseed Crackers

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Recipe by Naomi Sherman
Calories

99.9

kcal
Protein

3.4

g
Carbs

0.68

g
Fats

8.2

g
Yields

100

crackers

These crunchy crackers have a delicious, deep rye-style flavour and are perfect swiped through a creamy dip, piled high with sharp cheddar or paired with my Balsamic Caramelised Onions for an elegant keto canape.

Enjoy!

Ingredients

  • 180 grams of ground flaxmeal

  • 40 grams of almond meal

  • 2 tablespoons of chia seeds

  • 2 tablespoons of sesame seeds

  • 2 tablespoons of poppy seeds

  • 2 tablespoons of whole flaxseeds

  • 1 teaspoon of sea salt

  • 1 teaspoon of onion powder

  • ½ – 1 teaspoon (to taste) of ground cumin

  • 1/4 cup of water

  • 30 grams of ghee

  • 2 eggs

  • Sea salt for garnish

Directions

  • Pre-heat oven to 170⁰ C, fan forced
  • Place all of the dry ingredients into a large mixing bowl.
  • Melt the ghee and add the ghee, water and eggs to the bowl and mix thoroughly.
  • Melt the ghee and add the ghee, water and eggs to the bowl and mix thoroughly.
  • Sit to one side for 10 minutes.
  • Line two large or four small baking trays with baking paper.
  • Divide dough into two or four, depending on your trays.
  • Roll dough out in-between two sheets of baking paper until about 3mm thick.
  • Place sheet with dough onto tray and using a sharp knife cut into squares (I used a cookie cutter to make circles but it is time consuming and generates a bit of wasted dough)
  • Repeat until all dough is on trays, sprinkle with sea salt and then bake for 35 minutes.
  • Remove from oven and carefully score the lines again to create individual crackers.
  • Return to the oven and leave until cool.

Nutrition Facts

4 servings per container

Serving Size5g


  • Amount Per ServingCalories99.9
  • % Daily Value *
  • Total Fat 8.2g 13%
    • Total Carbohydrate 0.68g 1%
      • Protein 3.4g 7%

        * 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.