Recipe: flax crackers

by Bonnie Pockley

For people wanting to experiment with healthy alternatives to mainstream products, these are for you. Flax crackers are easy to make, gluten-free and can be done raw if you have a dehydrator. Simply store them in your favourite jar and eat with avocado, tomato and salmon for a nutritious on-the-go snack.



2 cups ground flaxseed

generous pinch of salt

pepper to taste

1/2 – 1 cup water

1/2 cup sunflower seeds

olive oil for basting oven tray


Pre-heat oven to 200 degrees celsius. Set aside half of the sunflower seeds. Blend all ingredients in a food processor until the mixture balls up like dough. Water content may vary so add it slowly and be sparing with it. Flatten out into an oiled oven tray and sprinkle with remaining seeds. Cut into rectangles the size of crackers and place in oven for ten minutes. Remove to turn crackers over and bake again for another ten minutes. Place on wire tray to cool then eat immediately. Yum.