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Flaxseed Crackers with Rosemary & Sea Salt

Our homemade flaxseed crackers are gluten-free, vegan, and full of flavor thanks to fresh rosemary and sea salt. They are easy to make and use just 4 simple ingredients you likely already have in your pantry. All you need is almond flour, flaxseed, rosemary, and salt.

The dough comes together fast in the food processor and they bake in just under 15 minutes. Once you try them, you might not go back to the store-bought version! 


This recipe is another great example of how to bake using a “flax egg“. When you combine milled flaxseed with water, the flaxseed absorbs the liquid and creates a gel-like consistency, very similar to that of an egg white. This works well as a binding agent in baked goods (or in this case flaxseed crackers!).


These crackers would pair nicely with our Roasted Garlic Hummus.


Stock up on milled flaxseed on Amazon.

Yield: ~40-50 crackers depending on size

Rosemary Sea Salt Flaxseed Crackers

Course Appetizer, Snack
Cuisine American

Ingredients

  • 1 Tbsp Manitoba Milling Co Smooth Whole-Milled Flaxseed
  • 2 cups almond flour
  • ½ tsp kosher sea salt
  • 1 Tbsp chopped fresh rosemary
  • Optional: flaky salt for finishing

Instructions

  • Preheat oven to 350 degrees.
  • In a small dish, whisk flax with 3 Tablespoons water and set aside for 2-3 minutes until it’s a gel-like consistency (this is also known as a “flax egg”).
  • Meanwhile, add almond flour and sea salt to a food processor and pulse to combine.
  • Once flax egg is ready, add it to the food processor and pulse again until a crumbly dough forms.
  • Dump dough onto a piece of parchment paper and form into a ball with your hands. Cover the dough with a second piece of parchment and evenly roll it out to a rectangle about 1/16” thick.
  • Cut the dough into small squares or rectangles, poke each with a fork, and sprinkle with chopped rosemary.
  • Bake for 12-14 minutes or until slightly browned.
  • Finish with additional flaky salt if desired.

Notes

  • Crackers will crisp up as they cool
  • Store in an airtight container at room temperature for up to one week
  • Feel free to vary the toppings by substituting herbs you love and/or have on hand
  • If you would like to substitute dried rosemary for the fresh rosemary, we suggest ~1 tsp. 

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