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Flax seed crackers in a plate and a dip

Flax Seed Crackers

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Servings
Calories 155kcal


  • 1/2 Cup Pecans
  • 1/2 Cup Almonds
  • 1/2 Cup Flax Seeds whole
  • 1/2 Cup Chia Seeds
  • 2 Tablespoons Olive Oil
  • 1 Cup Water
  • 1 Teaspoon Salt
  • Fresh herbs optional. Such as rosemary or thyme.


  • Prep. Preheat oven to 275 F.
  • Nuts. Add pecans (1/2 cup), almonds (1/2 cup), flax seeds (1/2 cup), and chia seeds (1/2 cup) to a food processor. Pulse ingredients together using 1-second intervals, until they break down into grain-sized pieces.
  • Everything else. Evenly distribute water (1 cup) and olive oil (2 tablespoons) over the ingredients in the food processor. Sprinkle in salt (1 teaspoon) and fresh herbs if using. Pulse ingredients together a few times, then set aside for 10 minutes (this allows the chia seeds to absorb the liquid). Turn the processor on and allow the ingredients to form into a ball.
  • Shape. Place 1/2 the dough on a sheet of parchment paper. Place a second sheet of parchment paper over the dough. Use a rolling pin to roll the dough into a 1/4" thick, even layer. Repeat with the other half of the dough.
  • Bake. Place each sheet of dough on a separate baking sheet. Bake in preheated oven for 75-90 minutes (varies depending on how thick the crackers are) -- you’ll know the crackers are done when they’re golden brown around the edges, and the center is completely dry.
  • Break apart. Once crackers have cooled, break apart into pieces. If you'd prefer square crackers, cut them as soon as they come out of the oven (before they have time to harden). Enjoy!


  1. Nutritional information is based on 1 serving if you divide this recipe into 12 servings (will vary depending on the size you cut your crackers):


Calories: 155kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Fiber: 5g | Sugar: 1g | Net Carbs: 2g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com