These Spicy Flax Crackers are packed with flavor and nutrition. They will be the hit of the party!
If like spicy things, you will love these Spicy Flax Crackers! For even more spice, eat them with my Chipotle or my Spicy Black Bean Hummus .
I will definitely be making these again. I think they are my favorite flax cracker recipe so far.
Flax crackers are really good for you, containing fiber and omega-3. The ones found in the natural food stores cost around $7 for a 4 oz. bag. Since they are so easy to make, why not make your own?
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I use the Excalibur Dehydrator. I like it because you can control the temperature. They come with 4, 5, 9 or 10 trays.
Other Cracker Recipes
How To Make This Recipe
Soak chia seeds and flax seeds for at least an hour to get gelatinous. Mix the rest of ingredients in a food processor.
Mix vegetable mixture with soaked seeds. Spread the mixture onto Teflon sheets or parchment and put on dehydrator tray. Add sliced jalapeño on top (not shown).
Score with a knife so that when they are done dehydrating, you can break them apart easily. Dehydrate for 24-28 hours, or until crispy.
How Long Do These Last?
These raw crackers will last several weeks in an airtight container.
Variations
- serrano pepper for more spice
- red pepper
- chipotle pepper
- chili pepper
- tamari
- vegan worcestershire sauce
Recipe
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Spicy Flax Crackers
Ingredients
- 2 cups flaxseeds
- ¼ cup ground chia seeds
- 1 ¾ cup water
- 1 jalapeño + extra for putting on the top of the crackers optional
- 2 cloves garlic crushed
- 2 yellow peppers
- 1 green pepper
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- Salt and pepper
Instructions
- Soak flaxseeds and chia seeds in water for at least 15 minutes, until the seeds soak up the water, and get gelatinous.
- Mix jalapeño, crushed garlic, yellow peppers, green pepper, and spices in a food processor.
- Add soaked flax seeds to the vegetable mixture. Spread on Teflon sheets.
- Slice jalapeño and put on top of crackers (if using), pushing them down into mixture.
- Score the mix with a knife making lines in the crackers to make squares.
- Dehydrate at 105° for 24 - 28 hours. You could cook these at a higher temperature and they would be done faster. I prefer low temperatures so that the crackers keep more nutrients and enzymes.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Serena says
I made these with some butternut squash. I ground my flax, as I prefer that texture. Made a great alternative to my regular seed crackers. I will save the recipe and make again. Thanks
Willow Moon says
Thanks Serena! Butternut squash sounds like a great addition!
Jude says
Hi, I do not have a dehydrator. I assume I can put them in the oven on an extremely low temp for a couple of hours?
Willow Moon says
Yes you can. I have never done it, so I don't know how long it would take. I would check on the crackers every so often to make sure they aren't getting overdone.
Neha says
Hi, Can flax seeds be replaced completely with chia seeds? If yes, what should be the proportion? Thanks
Willow Moon says
Yes! I have not made this recipe with chia seeds, but I did make Pizza Crackers with both. For that recipe I used 1/2 the amount of flax seeds. So you would only need 1 cup of chia seeds for this recipe. Plus 2 tablespoons to 1/4 cup ground - I am not sure about the ground part since I used 1/2 the amount in the Pizza Crackers, I am thinking you might be able to get away with only 2 tablespoons of ground chia. What you are looking for is a consistency that is spreadable on a Teflon sheet.