Flax Cracker Recipe

Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. If you plan to make thinner crackers, use two baking sheets.

In a large bowl combine the whole flax seeds (both brown and golden, if using), ground flax meal, almond flour, chia seeds, sesame seeds, salt, garlic powder and smoked paprika (if using). Stir to evenly distribute the seeds and spices.

Stir the hot water and olive oil together briefly, then pour into the dry mix. Use a spatula to combine; let the mixture sit for 10–15 minutes so the ground flax and chia absorb the liquid and thicken into a spreadable dough. The texture should be thick and slightly gelatinous; if too dry, add 1–2 tablespoons more hot water.

Place a second piece of parchment paper on top of the hydrated dough. Using a rolling pin or your hands, press and roll the dough out between the two sheets to an even thickness — about 1/16 to 1/8 inch (1.5–3 mm) for crisp crackers, or up to 1/4 inch (6 mm) for a chewier result.

Transfer the parchment with the spread dough to the prepared baking sheet. Peel off the top parchment carefully. Using a sharp knife or pizza cutter, score the dough into desired cracker shapes (squares, rectangles) so it's easy to break after baking. If desired, brush the surface lightly with a tiny extra drizzle of oil and sprinkle coarse sea salt, cracked pepper and herbs evenly over the top.

Bake at 300°F (150°C) for 30 minutes. After 30 minutes, lower the oven temperature to 225°F (110°C) and continue baking for another 30–50 minutes, or until the crackers are dry and crisp to your liking. Thinner crackers will finish sooner; check after 20–25 minutes at the lower temperature for thin batches.

If the crackers are browning too quickly at the edges but still soft in the center, rotate the pan, reduce heat slightly, and continue drying longer. For extra even drying, you can flip each cracker gently (using a spatula and working quickly) about halfway through the low-temperature drying step.

Remove the baking sheet from the oven and allow crackers to cool completely on the parchment (about 30 minutes). Once cooled, break along the scored lines into individual crackers.

Store completely cooled crackers in an airtight container at room temperature for up to 7–10 days. For longer storage, keep in the refrigerator for up to 3 weeks or freeze in a sealed bag for up to 3 months. If crackers soften, re-crisp them in a 275°F (135°C) oven for 5–10 minutes.