Flax Crackers, 2 Ways (Vegan, Paleo, GF)

Are you a cracker person? I am! I LOVE crunchy things and like to eat crackers every day but I'm super picky because most crackers on the market are filled with junky ingredients - including some of the "healthy" ones. Plus I prefer eating grain free crackers and they're even harder to find.

There are only a few brands that I buy, one of which inspired today's recipes! After buying too many $9 bags of these particular crackers (if you're in Canada you probably know which ones I'm talking about), I decided it was time to make my own and save some money.

I have 2 versions for you today: One that is dehydrated keeping them raw, and the other which is baked making them accessible to more people.

I shared the recipe for my dehydrated crackers months ago in an Instagram post and lots of people asked me if they could bake them in the oven.

The answer was "No". The batter for the dehydrated crackers is so wet that it doesn't work in the oven the same way.

So for months I've been thinking about working re-working the recipe so that they can be made in the oven and just last week I finally got to trying it.

It worked!!! I can't wait for you to try them.

I like both crackers but I think I prefer the raw ones a BIT more. I like the mild taste and the fact that all their nutritional benefits are left intact due to drying at a low temperature.

Use these recipes as a base to add herbs and spices of your choice.

Raw Flax Crackers (Dehydrated)

These have a more mild, lighter taste than the baked ones. They're also lighter in colour.
They're super crunchy and delicious. Store them in a sealed container at room temperature for several months.
You can sub in any seeds or a mixture of seeds for the sunflower or pumpkin seeds.
You can omit the nutritional yeast and sub onion powder for the garlic powder.
Course Snack


  • dehydrator


  • 1 cup raw sunflower or pumpkin seeds Or a mixture of seeds of choice
  • 2 cups golden flax seeds
  • 2 tbsp chia seeds
  • 3 1/2 cups water
  • 2/3 cup ground yellow or brown flax
  • 1/3 cup gluten free tamari
  • 3 tbsp nutritional yeast
  • 1/2 tsp garlic powder, optional


  • Soak the sunflower/pumpkin seeds in enough water to cover them plus extra for 4-6 hours (they'll plump up so you need extra water). Drain and rinse well.
  • Soak the flax and chia seeds in the 3 1/2 cups water for 4-5 hours. They'll soak up the water. Add all other ingredients plus the drained seeds. Stir to combine. Spread a thin layer over 3 Excalibur dehydrator sheets (that's my favourite dehydrator that I've been using for 16 years). Dehydrate at 145F for 1 hour and then down to 118F and continue drying for 6 hours. Flip onto the mesh screen and remove the sheet. Continue to dehydrate for 10-12 hours or until super dry and crunchy. Break them apart with your hands.
Keyword cracker, flax cracker, flax seeds

Now onto the baked crackers!

This is a great option if:

  1. You don't have a dehydrator.
  2. You want to make them quickly! They bake for about 45 minutes instead of dehydrating for 20 hours.

Baked Flax Crackers

VEGAN - GRAIN FREE - PALEO. These have a lovely toasty flavour and are super light and crunchy! I love the texture. They're darker in colour (notice the colour difference between these and the raw ones) and are definitely more bold but are super delicious!
Course Snack


  • oven


  • 1 cup raw sunflower or pumpkin seeds
  • 2 cups whole yellow flax seeds
  • 2 tbsp chia seeds
  • 2 1/2 cups water
  • 1 cup ground yellow or brown flax seeds
  • 1/3 cup gluten free tamari
  • 1/4 cup nutritional yeast
  • 1/2 tsp garlic powder


  • Soak the sunflower or pumpkin seeds in enough water to cover plus some extra, for 4-6 hours. Drain and rinse well. Set aside.
  • Whisk the whole flax, chia, 2 1/2 cups water and all remaining ingredients in a large bowl. Let sit for 2-6 hours, until the seeds soak up the water and the mixture thickens. Add the soaked pumpkin seeds and stir to combine.
  • Preheat an oven to 325F. Divide the batter among 4 baking trays that are lined with parchment paper. Spread the batter quite thin. Bake for 25 minutes. Check the crackers and if you're able to flip it over at this point, do so, or bake for another 5-10 mintues and then flip it and continue baking for 10-20 minutes until completely dry. It'll get even more crispy as it cools. Once cool, break into pieces. Store in a sealed container at room temperature for several months.

Here I topped the crackers with cream cheese, vegan smoked salmon (made out of carrots), and green onion. They make an excellent snack!

I hope you enjoy the crackers! Go get your snack on 🙂

Have a fantastic day! xoxo


Connect with me on Instagram @sweetlyraw.

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