Thursday, September 29, 2011

Flax Seed Oat Crackers Recipe

This is the first time that I made these crackers and I halved the recipe. That was a mistake, in hindsight I wish I made the whole batch, or even doubled it. The crackers are absolutely delicious, nutritious and really addictive. Rolled oats and flaxseeds are really good for you so you can eat them guilt free. The crackers are great on its own or with any spread of your choice. You can also have it in place of taco chips.

These crackers are made with oil and water, not butter unlike many crackers.

I don’t remember where I saw the recipe but the recipe used rolled oats only. I modified it by adding flax seeds. You can add other seeds, crushed nuts, herbs or spices. The recipe is quite versatile. I have tried with cumin powder and it was nice, the cumin flavour was subtle. Whole cumin seeds might produce a better result.

The dough will be a bit crumbly and difficult to work with. However the crackers hold together pretty well once baked. I used my hands to flatten the dough as much as possible and then a rolling pin to flatten it evenly. An easier method is to place small balls of dough on a baking tray and flatten it with the palm of your hands (or other device!). You will end up with round crackers. The crackers may stick to the tray but after they bake it separates. I didn't grease my baking tray.

You can either use the rolled oats as it is or use your food processor to process it to the desired consistency. I used my hands to crush it roughly. If you use your hands, make sure wash it first and then dry it well!

Cumin Flaxseed Oatmeal Crackers

2½ cups rolled oats (left whole or processed to desired consistency)
½ cup flax seed
½ teaspoon salt
½ teaspoon baking soda
1 tablespoon oil or melted butter (I used canola oil, olive oil or other oils will be fine also)
½ cup almost boiling water (you may need slightly less)

1. Mix oats, flax seeds, salt and baking soda.  
2. Add oil or melted butter and mix well
3. Add enough water until the dough comes together.
4. Roll the dough to about ¼ centimeter thickness and cut into desired shapes
5. Bake at 180 degrees celsius until the crackers start turning brown, about 20 minutes. Rolled oats are already brown, I cannot describe it accurately. Perhaps just wait for 20 minutes, or earlier if they start turning dark brown.

Flaxseed Oatmeal Crackers


  1. Oooh ... I love the cumin version as well.

  2. ping: cumin version was great, I guess many different flavours will work. Thinking of how to incorporate ajvar:)

  3. Hehe .... I wanted to say ajvar but then you might think I've gone totally whacko, mentioning it all the time. There! You said it, I didn't :D and I do think it would make a good dip for this esp with the cumin and spiced ones.

  4. Thank you, thank you for this recipe! I love that they are healthy with minimum amount of fat and lots of oats :) I can easily imagine eating way too much of these :D I'll have to try them for sure asap.

  5. ping: I thought I would make it easier for you and say it myself. Ajvar would be a fantastic dip actually

    Catalina: you are most welcome, its really easy to eat way too much

  6. So after a long time I finally made them yesterday. They are sooo tasty! I only omitted the flax seeds (I forgot to buy them) and used flaked dried peas instead. I wish I made more of them because there only is about 3 or 4 crackers left :D

  7. I am very pleased to hear that you loved them. I know what you mean about not making enough, I have the same reaction every time I make them. They are so addictive and healthy at the same time

  8. this looks healthy and delicious! my type of crackers :)

  9. I understand that UK and USA tablespoons are different in size. Could you tell me how many mls your tablespoon is - thank you! I look forward to making these :)

    1. Thank you for visiting.
      I use 20ml tablespoon. The recipe is quite robust, the exact amount does not matter. Even if you end up adding more or less oil the crackers will turn out fine. I usually make them without measuring anything and it turns out fine every time. The main thing is to get the consistency right - not too dry or too wet as it would make it difficult to roll.
      Good luck

  10. Did anyone weigh the yield of this recipe? Thanks

  11. Just not sure if my previous comment went thru. Would love a video as I tried making these last night & had trouble getting the right consistency to be able to roll the "dough." Thanks.


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