Flaxseed Cracker a.k.a. PMS Crackers are scrumptious and healthy crackers that you won’t miss the gluten, dairy, sugar or preservatives.
I discovered this Flaxseed Cracker recipe while on a quest to entertain for friends who are gluten-free, sugar-free & dairy-free. I was delighted to see my non-special needs guests gobbling down these crackers too, not knowing they were supposed to be anything other than tasty.
Flaxseeds have been called the new wonder food as well as one of the most powerful plant foods on earth. Why all the fuss over this ancient seed?
- Fiber – One tablespoon of flax equals around 8 grams of fiber. This helps keep things moving along so to speak.
- Omega-3 fatty acids – These essential acids are only obtainable by eating the right foods, as the human body isn’t able to produce them. They play a vital role in the anti-inflammatory system of our body.
- Lignans – these help reduce the risk of breast cancer in women and prostate cancer in men.
- Possibly reduces hot flashes in menopausal women – I love a seed that can do this! It is also thought to regularize the menstrual cycle. Who wouldn’t like to have something tasty to help your “PMSing” or “power-surging” friends and family?
But the real reason I love these flax crackers? They are crunchy, satisfying and addictive.
Today’s Recipe: Flaxseed Cracker a.k.a. PMS Crackers
Just mix the seeds with 1 cup water and let it sit for 20 minutes.
NOTE: The soluble fiber on the exterior of the seed is softened during even short periods of soaking. The soaking process removes substances such as phytic acid and tannins that are hard on your digestive system. Soaking seeds can make some nutrients, such as protein, more available and the seeds easier to digest in general.
Add the rest of the ingredients to the seeds and mix well.
Spread the mixture evenly on a non-stick baking mat or parchment paper on a baking sheet and bake at 200F for an hour and a half. Flip it over and bake for another hour and a half. Turn the heat off and let it cool inside the oven.
Once cooled, break it into free-form pieces.
My favorite accompaniment is Cashew Nut Cheese. CLICK HERE for the recipe.
Flaxseed Cracker a.k.a. PMS Crackers
- 1 cup flax seeds
- 3 tablespoons chia seeds
- 1 cup water
- ½ teaspoon sea salt I use Real Salt
- ½ teaspoon cumin
- ½ teaspoon coriander
- 1/2 tsp freshly ground black pepper
- Dash of cayenne pepper to taste
Preheat oven to 200F.
Line a large baking sheet with a baking mat or parchment paper.
In a large bowl, soak flax and chia seeds in 1 cup water for 20 minutes.
Add the rest of the seasonings to the seeds and mix well.
Spread the mixture evenly on a non-stick baking mat or parchment paper on a baking sheet and bake at 200F for an hour and a half. Flip it over and bake for another hour and a half.
Turn the heat off and let it cool inside the oven.
Once cooled, break it into free-form pieces.
Fun facts about flax
- The Flax plant has served not only as a food source, but also for a source of linen, the creation of sails for ships, bowstrings, and body armor.
- One of the meanings for the flaxseed flower is “I feel your kindness”.
Hmm, that might explain why is it is used for PMS.
…and then, she paused for thought.
Like cashews, I also love flax seeds! This is definitely making it on the “to make” list. Thanks for sharing!
Natalie I think they are a natural pair. Enjoy!
Thanks Natalie. The combination really works. Let me know what you think once you have made them.
Wow, this is fantastic! Thanks! You can also use a flax and water mixture as an egg substitute, so I’ve read. I haven’t tried it yet, but am planning to. Right after I try your crackers and cashew cheese!
I didn’t know you could use flax and water as an egg substitute, but that makes sense. I wonder if you could do that with chia seeds as well? Enjoy the recipe and use the spices you like in either recipe as they both are very versatile.
The best! These crackers never disappoint. For variety and a little punch, you can add Mexican spices, cumin and jalapeño to taste.
You are so right Nan. The possibilities of flavors are endless. Next time I am adding Jalapeños – great idea!
I made these and I love them. They’re delicious and it is hard not to eat the whole batch….Thank you, Cathy!
I am so happy you love them Susan! Take them to the next level and let me know what you have created. 🙂
Fresh Food in a Flash
Thank you for the recipe. I definitely want to try these. Also, just shared your post with my friend who grows flaxseeds commercially.
Thanks! I hope you try to the crackers and let me know what you think.
Kristi @ My San Francisco Kitchen
Wow Cathy, these look great! I have been wanting to try to make these for the longest time!
Thanks Kristi, I think you will really like them. 🙂
In one of those odd coincidences I was just holding bag of flax seeds that I bought on a whim and was wondering what the heck should I do with it. GREG
Greg add the spices you like to them. It is a very flexible cracker recipe.
Priscilla - She's Cookin'
For crunch, I top almost everything with seeds but have never made a seeded cracker (or any cracker)! Great recipe – thanks for sharing.
Let me know what you think Priscilla. It is a super easy cracker that works well with most spices and herbs.
Lynne @ CookandBeMerry
This is really an interesting thing to do with flax seeds. Crunchy and good for you. Thanks.
Thanks Lynne, I hope you enjoy this recipe.
Loved the cashew nut cheese and these crackers look yummy! You are getting me back into the kitchen after my hiatus since my twins left for college. I’m embarrassed to say they are Juniors and I am just now getting the urge to cook again thanks to you!!!
So happy to hear that I am motivating you Cheri! I really think you will enjoy being back in the kitchen.
I am so making these tomorrow !! They sound fantastic. (And I think this is a much healthier alternative than our other store bought brands.)
Since the boy here is in love with his peanut butter. lol. I’ve decided I’m going to split the batch in two, and do your recipe on one and a cinnamon/vanilla mixture for the other to sweeten it up a bit 🙂 can’t wait !!
I hope you enjoy these as much as I do Emma.
What if you don’t like cashews??
You can substitute almonds instead of the cashews.
Love love love these crackers. I live in super humid climate- how do you keep crispy?
Nancy that is a great question. I live in a very dry area so I not sure. Sorry I can’t be of more help! Anybody else have any suggestions?
I’ve been making a variation with onion powder, dried garlic, rosemary, and a dash of italian herbs. Oh my… incredibly addicting.
Thanks for sharing, planning to try these soon.
Making this now… recipe looks like it’ll turn out great. I’ll let you know. One thing I’d recommend in recipe is to be explicit that soaking the seeds with 1 cup water in the instructions. When it said soak, I just threw in some water. Then I saw it should have been measured. My fault that I should have read the entire recipe before starting. Thank you!!!
Thanks Suzy, I will see how I can make the recipe more clear. I do hope you love this recipe as much as I do.
I did the recommended temp and time. Followed to a tee but some were still a little soft. Can you crisp them some other way after they have cooled
Hi Jennifer, the temperature can be affected by several things, such as the thickness of the cracker and if your oven temp is off. (I keep an oven thermometer in my oven because it can change over time. It would be my guess that you could put them back in the oven for a little longer after they have cooled or maybe even the toaster. Please let me know if either of those worked.