Flaxseed Crackers

Tweaked from: Here


17g Ground Flaxseed and 3 Tbsp Warm Water
60g Ground Flax
1 Tbsp Coconut Flour
Spices/Herbs if Desired
Olive Oil
Salt and Pepper to Taste.



1. In a small bowl mix together Flax and Warm Water. It should be thick and gelatinous.

2. Add Flax Egg to a large bowl and add the remaining Flax and the Coconut Flour. Stir together with a metal spoon until combined.

3. When all the Flax Egg has been mixed through Flax and Coconut Flour start adding water a sprinkle at a time and knead until a firm and elastic dough is formed.

4. Divide the Dough into 3 parts and roll out between two sheets of greaseproof paper as thin as possible.


1. Preheat the oven to 200c (Fan)

2. Place one Flax Tortilla on a chopping board and brush with oil until covered. Cut into segments and place on tray. Repeat for all Tortillas.

3. Bake for 8-10 minutes or until solid, turn half way.

4. Remove from tray and let cool.


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