Sesame Flax Crackers (grain-free, egg-free, dairy-free, sugar-free)

I’m sharing my easy grain-free, Paleo Sesame Flax Cracker recipe with you so you can ditch the processed foods and still have a crispy, crunchy satisfying snack.  We all want something crunchy occasionally. And sometimes a healthy carrot or celery stick, piece of broccoli or cauliflower, just won’t satisfy. My Sesame Flax Crackers are the perfect replacement for your store-bought crackers and chips. Grain-free, dairy-free, egg-free, and sugar-free, they really are guilt-free and healthy.

These Sesame Flax Crackers can easily be made nut-free too. Just replace the almond flour with ground pumpkin seeds, sunflower seeds, or your seed of choice.

I’ve seen a lot of great cracker recipes out there, but they often contain eggs, which many of us cannot tolerate. Also, I have found many flax crackers to be a little dull, and full disclosure, I am not a fan of those too-seedy crackers that leave the seeds to hang out in my mouth afterward. That’s why I prefer to use ground flax in my crackers. Tasty and no having to retrieve lingering seeds later.

This recipe doubles easily. I do this often and freeze half, or even two-thirds, of the dough so it’s ready to quickly pop into the oven. After all, while I’m working in the kitchen I might as well make next time even easier.

Yield: 20

Author: Yvonne Tomlinson

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Sesame Flax Crackers

Prep time: 15 MinCook time: 1 H & 14 MTotal time: 1 H & 29 M

Ingredients

• 1 1/2 cup flax meal
• 1 cup almond flour
• 1/3 cups sesame seeds
• 2 Tbsp. sesame oil
• 3/4 cup filtered water
• 1 tsp. sea salt
• 1/2 tsp. garlic powder

Instructions

1. Preheat the oven to 275 degrees using convection bake.
2. Combine all the ingredients in a mixing bowl. Mix until a round ball of dough is formed
3. Remove the dough from the bowl and place it on a large parchment-lined baking sheet. Spread the dough out until it is about 1/8 inch thick. A hard spatula works best for this. You should be able to fill the whole sheet, so just take your time and be patient.
4. Score the flattened dough into little squares, or your desired cracker shapes, with a butter knife or pizza cutter.
5. Bake for about 30-40 minutes per side, carefully flipping with a spatula, or until the crackers are crisp.
6. Let cool completely. Store in an airtight container for up to 2 weeks or freeze for several months.

Notes

An alternate method for spreading dough: With the dough on the parchment-lined baking sheet, place another sheet of parchment paper on top of the dough, and use a rolling pin to flatten the dough to 1/8 inch thick.

Don’t forget to precut your crackers before baking them or you’ll end up with one huge cracker. That huge cracker can be broken up into smaller cracker pieces. They still taste great, they just don’t look even and tidy.

Nutrition Facts

Calories

123

Fat

10

Sat. Fat

1

Carbs

5

Fiber

4

Net carbs

1

Sugar

0

Protein

4

Sodium

121

Cholesterol

0