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Flax Seed Crackers

What you need: 

4 cups flax seeds, soaked for around 5 hours
1/2 cup Braggs Aminos
sprinkling of kelp granules (Sea Seasoning brand)

What you do: 

1. Put flax seeds in bowl with enough water to cover and put in fridge to soak. Add a little more water as the seed soak up the water (When ready the mixture will be a bit like gelatin).
2. Add the Braggs and kelp and mix thoroughly.
3. Put teaspoon to tablespoon mounds onto a cookie tray and spread thinly over the surface.
4. Bake for about 30 minutes at 250 degrees. Feel surface to see if it is dry, and then flip over and cook for another 20 minutes.
Enjoy with pate!!
Note: Dont omit the kelp because it adds a wonderful sea flavor.

Preparation Time: 
5 hour soak, 1 hour cook, 3 minutes
Cooking Time: 
Recipe Category: 


Made this a couple weeks ago and have been meaning to review it since then. This makes a LOT of crackers! I filled a huge cookie sheet, and apparently I don't eat that many crackers, b/c I just finished them last night. So maybe start with a half recipe for your first time. I had no troubles with ratio of water to flax-- just soaked in plenty of water, then poured off the excess, of which there was only a bit. Then added dulse (didn't have kelp) and Braggs, and voila! Easy stuff.

I didn't line the cookie sheet anything, but next time I'll put my silpat down. It only stuck a teeny bit, but no sense in making it harder than it has to be, right?


Baypuppy: When you dehydrate these, how do you do it? Do you just spread it in the tray and leave it for the day (or two or how long)? Do you put anything under it (like parchment) or will it come out easily? Sorry for the inquisition--I've had a dehydrator for months, but I've been too afraid to use it.


kneenibble-- humm, i consulted a raw food book for the ratio of seeds to water. it suggests soaking 3 cups of seeds in 4 cups of water for 15 minutes and then draining. i think part of the problem with this recipe is that you add the braggs after soaking, which will make it more liquidly than it should be. when i've made these kinds of crackers, i always spread the goody-seed paste out and dehydrate that with great results. it might work better to add the braggs to the water you soak the seeds in and drain it out. then add other spices you like.

The temp posted (250) is low for F, so i doubt it is accurate. you could try 350 F. this is more of a "baking" temp. or you can dehydrate them.. yum yum raw!!


Hey, I baked those puddles for fully twice as long as the recipe prescribed; it did nothing for their status as puddles.  I shall ask for the record then, is the cooking temperature in celsius, or farenheit?


you want just enough water so that they are all wet...the flax shouldn't be "floating" in water. it will be like a goop after sitting a bit cause the flax gets all gooey. so it sounds like you got that might have to try baking them longer--it sounds like your 'puddles of goop' just didn't cook/dry out enough.


"Crackers" is less accurate, than "inedible puddles of goop."  A novel recipe in theory, but in practice, a good way to waste a lot of time and flax.

Specify a quantity of water, please, because I tried this recipe precisely to your specifications, and it was an irredeemably gluey failure.


i make these as a raw recipe (dehydrate a day or two instead of bake). They are very yummy...I put peanut butter on mine, it goes well with the braggs.

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