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Flax Crackers

Sun-Dried Tomato Seed and Flax Crackers

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6


  • 1 cup flaxseed meal
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon granulated garlic or garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/3 to 1/2 cup hot water
  • 1/2 cup raw pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup julienne sun dried tomatoes rinsed, drained and chopped


  • Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • In a mixing bowl, combine the flaxseed meal, oregano, garlic, onion and salt. Stir until evenly mixed, then add just 1/3 cup of the water and stir to make a thick dough. It should not be dry, but it shouldn’t “pourable” or too wet, either. If it seems too dry, go ahead and add remaining water. Stir in seeds and tomatoes.
  • Empty the mixture onto the parchment paper line tray and press down flat. Lay a second piece of parchment over the top and press down some more to make a thin slab about 10 inches by 6 inches.
  • Sprinkle a few extra tablespoons of pumpkin seeds over the top.
  • With a knife or pizza cutter, score into squares (do not separate them).
  • Lay second piece of parchment over the crackers and bake for 25 to 30 minutes.
  • Remove from oven and let cool completely. Carefully break apart the crackers. If they are crisp enough for you, you’re done! If not, lay the crackers upside down on a baking sheet and bake at 300 for about 20 minutes. Let cool.


This recipe is was inspired by Jenelle Guy's recipe and one from a website called Clean Green Simple.  It's kind of a mishmash of the two, with a few extra steps.  It's open to variations, so put your own spin on it!