A few years ago, I tried some store-bought flaxseed crackers.  I was not impressed.  However, the recipe that inspired this variation has become quite popular so I gave it a try.  These have been gradually disappearing as I write this post.

Caveat: if you hate the flavor of flaxseed, don’t bother. If you tolerate it, it’s worth trying them. (My anonymous tester said, “good” and then said.. “but they taste healthy.”)  If you like flaxseeds, enjoy!

About Flaxseeds: Using, Buying, and Storing

Flaxseeds are useful food to have available.  They are an excellent option when managing constipation.  They also add key essential fatty acids.  Finally, I like adding ground flaxseeds to gluten-free baked goods instead of gums to improve the nutritional profile.

Serve on yogurt, granola, cottage cheese, or mixed into pancakes, muffins, waffles or other baked goods.

Look for golden flaxseeds for a milder flavor.  Both roasted and raw are often available.  Buy them from stores when the turnover of frequent to avoid buying rancid flaxseeds.  Storing extra in the freezer can help them stay fresh.

Flaxseed crackers on plate with blue pattern

Tomato Herb Flaxseed Crackers

3/4 c ground golden flaxseeds
1/4 c roasted whole flaxseed
1/3 c shredded parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2-1 tsp dried marjoram
1 egg
1/3 cup water
2 tsp tomato paste

Preheat oven to 390 degrees F.  Meanwhile, line a baking sheet with parchment paper.

Mix together the ground flaxseed, whole flaxseed, parmesan, and herbs.  Add the egg, water, and tomato paste.  Stir until thoroughly blended.

Drop teaspoons of dough onto the parchment.  Spread into ovals with a spatula or your fingers (aim for about 2 mm). Bake for 8 minutes.  Flip the ovals over, removing the parchment paper.

Change the oven temperature to 200 degree F.  Bake for 20 minutes.  Flip.  Bake for another 10 minutes, or until lightly browned and crisp. Thicker crackers will need more time.

Move to a cooling rack and allow to cool completely before packaging in airtight containers.  This makes around 6 servings (18-21 round crackers).

Variation: Use this to make a “pizza” crust.  I cooked mine on a griddle using parchment paper on the bottom, them flipped to cook the top through, removing the parchment paper.  It burns quickly, so monitor it closely.

Low Carb, Low FODMAPs, Gluten-free…?

  • These are a great choice if you are following a low carbohydrate diet. The main source of carbohydrate is the flaxseed which primarily provides fiber.
  • The recipes is gluten-free.
  • They are lower FODMAPs: the tomato paste provides a small amount of fructose.  However, at 1/3 a tsp per serving, most people are likely to tolerate it as part of a meal.
  • They are NOT dairy free and I would not recommend trying to use a vegan cheese.  The cheese is providing both structure and flavor.


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