Flax Crackers (no dehydrator required)

Hey guys! I hope you are well. I’ve been slightly busy this week as I’ve started packing and segregating our stuff for shipment.  I’ve been catching up with friends (social obligations) too and basically,  just getting ready for the big move.

It’s amazing how time flies and 2 years of living in Kenya just went by like a flash.  Nairobi will always have a special place in my heart but I’m also looking forward to moving to a different country – a new place and environment.  Life is all about experiences and widening your horizons right?

Anyhow, before the week ends I want to post a quick and healthy recipe for you guys! I intend to post 2 to 3 times a week when I can. I’ve been posting mostly on a thursday or friday and during the weekend.  So, I might follow that pattern.

Most of you have probably heard of FLAX seeds or also called linseeds.  It is a good source of fat (omega 3), antioxidants, fiber, and phytonutrients.  The omega 3 fatty acids in flax helps with cardiovascular health and protects blood vessels from inflammatory damage.

Aside from that, did you know that flaxseeds contain 100 times more lignans than any other plant source?  Lignans are unique fiber-related polyphenols that provide us with antioxidant benefits, fiber-like benefits, and also act as phytoestrogens.  Which is why it’s great for digestive health, heart health, healthy hair, and skin.  Researchers have now ranked flaxseeds as the number 1 source of lignans in the human diet.  Research also shows that flax lignans can fight breast cancer.

Soo…let’s get on with the process!

  • 2 cups ground flax seeds (organic)

  • 1/2 tsp salt

  • 1/2 tbsp. Bragg’s amino sauce

  • 1/2 tsp. garlic powder

  • 1/4 cup pumpkin seeds

  • 1/2 tsp ground pepper

  • 1 tsp. grapeseed oil (optional)

  • 1/2 tsp cajun spice (optional)

Preheat oven to 400degrees.

In a bowl mix all the ingredients together.  Once it forms into a dough-like consistency, transfer the flax batter into a baking tray lined with parchment paper.  Flatten out the mix using a spatula or a rolling pin greased with grapeseed oil so it won’t stick.  Make sure that it is levelled so the sides won’t burn.  Bake for 15-20 minutes or more if you want a crispier texture.  After baking, let it cool, and cut into squares.

 It makes 20 small squares depending on how you cut it.

*This recipe will make a slightly thicker cracker.  So, If you want a really thin, crispy cracker- I suggest you use 1 to 1  1/2 cups of ground flax seed as opposed to 2 cups.
*You can also make this without oil and bragg’s amino sauce (if you are in a low fat diet or allergic to soy.)
if you guys made this recipe, tag #thegreendoll in instagram or facebook 🙂
love and light!




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