It’s best to purchase flax seeds whole and then grind them up when you’re ready to use them. Once ground up, flax goes bad quickly. Typically I will throw a couple of cups in a high speed blender at the beginning of the week and blend until a flax meal is formed. A coffee grinder also does a great job of grinding flax seed, though you’ll have to do smaller batches.
Whatever I’m not using right away I store in a sealed container in the refrigerator for use throughout the week. If storing whole flax seeds for more than a couple of weeks, I recommend keeping them in the freezer.
While this recipe is fairly basic, the flavor options are endless. Trying including…
- sesame seeds
- garlic and onion powder
- dried basil, oregano and parsley
- black pepper and cayenne powder
- your favorite spices and herbs
These crackers store well in an airtight container for up to 2 weeks.
We use this this food processor to make these flax crackers (Note this is an affiliate link).
4-Ingredient Plant-Based Flax Crackers
- Preheat oven to 300 degrees F. Line baking sheet with parchment paper.
- Combine all ingredients and stir until a large ball of dough forms.
- Spread dough evenly onto parchment-lined baking sheet, about 1/8" thick.
- Score the dough to form squares.
- Bake for 30 minutes, rotate baking sheet, and bake an additional 15-30 minutes. Baking time depends on the thickness of your crackers.
- Crackers are done when they are crisp. Let cool and then break into squares.
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