Flaxseed Crackers

Source:   |  Category: Appetizer, Whole Flaxseed, Ground Flaxseed

This is a very basic cracker recipe with several variations.


  • 1/4 cup (60 mL) whole flaxseed
  • 1/4 cup (60 mL) ground flaxseed
  • 1 1/2 cups (375 mL) all-purpose flour   
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 4 tsp (20 mL) margarine or butter, softened
  • 1/2 cup (125 mL) skim milk
1/4 cup whole flaxseed1/4 cup ground flaxseed1 1/2 cups all-purpose flour   1/2 tsp baking powder1/2 tsp salt4 tsp margarine or butter, softened1/2 cup skim milk


  1. In a bowl of a stand-up mixer, add flax seed, ground flax, flour, baking powder, salt and margarine or butter.  With the paddle attachment, mix on low speed until the mixture resembles a coarse meal.
  2. Stir in milk and mix until mixture forms a soft dough.  (You can also mix the dough by hand). Wrap dough in plastic wrap and chill 10 minutes.
  3. Divide the dough into quarters.  Turn out onto a lightly floured board.  Roll out very thin to a rectangle 1/16 inch (2 mm) thick.  Cut into 2 1/2 inch (6 cm) squares. Transfer to an ungreased baking sheet. Repeat with the remainder of the dough.
  4. Preheat oven to 325ºF (160ºC).
  5. Bake 20 minutes until crisp and golden. Remove from sheet and cool on a rack.
  6. Variations:
  7. Onion:  1 Tbsp (15 mL) powdered onion soup mix.
  8. Cheese:  1 cup (250 mL) grated cheddar cheese.
  9. Italian:  1 Tbsp (15 mL) oregano and 1 cup (250 mL) grated mozzarella cheese.

Yield:  24 crackers.

Serving Size:  1 – 2 1/2 x 2 1/2 inch (6 x 6 cm) cracker. Each serving contains 1 tsp (5 mL) of flax.

Nutritional Analysis

Total Fat2 g
Cholesterol0 mg
Carbohydrates8 g
Fiber1 g
Protein2 g
Sodium59 mg
Potassium66 mg

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