Ingredients

¼ cup (40 g) golden or brown flaxseeds, ground into flour

3 tbsp (30 g) chia seeds

1 cup (240 ml) room temperature water

¼ cup (35 g) sunflower seeds

¼ cup (35 g) sesame seeds

¼ cup (35 g) pumpkin seeds

⅓ cup (30 g) oat flour (or almond/coconut flour for keto-friendly option)

¼ tsp salt

¼ tsp garlic powder

1 tsp dried oregano

Instructions

Step 1: Grind the flaxseeds into a fine flour using a coffee grinder or food processor. Transfer the flaxseed flour to a mixing bowl.

Step 2: Add chia seeds and water to the bowl. Stir well, cover, and let sit for 15–30 minutes until the mixture becomes thick and gel-like.

Step 3: Stir in sunflower seeds, sesame seeds, pumpkin seeds, oat (or almond/coconut) flour, salt, garlic powder, and dried oregano. Mix until all ingredients are fully combined and the dough is slightly sticky.

Step 4: Let the dough rest for another 10–15 minutes to make it easier to spread.

Step 5: Preheat the oven to 340°F (170°C). Line a baking sheet (about 14.5 x 10 inches) with parchment paper.

Step 6: Transfer the dough onto the lined baking sheet. Using a spatula, spread it evenly to about 0.3–0.4 cm thickness.

Step 7: Place an oiled sheet of parchment paper on top of the dough. Gently press the dough flat with a flat utensil or your hands. Carefully remove the top parchment sheet.

Step 8: Bake in the preheated oven for 10 minutes. Remove from the oven, cut into cracker shapes with a knife or pizza cutter, then return to the oven.

Step 9: Bake for another 35–45 minutes until the crackers are crisp and golden brown.

Step 10: Remove from oven and allow crackers to cool completely on the baking sheet. They will harden as they cool.

Tips & Variations

For a keto-friendly version, substitute oat flour with almond or coconut flour.

Feel free to swap dried oregano with other herbs such as thyme or rosemary for different flavors.

Use a rolling pin between two sheets of parchment to get an even thickness when spreading the dough.

Store crackers in an airtight container to maintain their crispness.

FAQs

Can I use whole flaxseeds instead of ground flaxseed flour?

It’s best to grind the flaxseeds into flour to help bind the dough and ensure the crackers hold together well. Whole flaxseeds won’t absorb water as effectively, which can affect the texture.

Can I add other seeds or nuts to this recipe?

Absolutely! Feel free to add or substitute seeds like hemp, chia, or chopped nuts to customize the mix according to your taste and texture preferences.