Flackers (Flax Crackers)... GF, DF, Vegan, Keto-Friendly, Low-Carb

A friend of mine once showed me how to make these crackers and my mind was blown. Just seeds and water that’s it! And honestly they taste better than any dry gluten-free cracker you can buy in stores. I love having these on hand as I love snacking on them with some raw cucumber and a smear of goat’s cheese, or some fresh tomato and a spread of tahini or hummus.

They also make the best impressive addition to any cheese platter or grazing board. I make mine in a dehydrator if I have the time, otherwise the oven works nicely too but they will have more of a toasty flavour instead of raw. Some argue that the heat of the oven takes out the nutrients of the flaxseeds… Honestly in my opinion it’s nothing to worry about, these taste amazing either way.

Photography by Phoebe McCreath

Photography by Phoebe McCreath

Prep Time: 45 minutes

Cook Time: 2 hours 15 minutes


  • 1 cup flaxseeds

  • 3 tbsp chia seeds

  • 3 tbsp sesame seeds

  • 1/2 cup sunflower and/ or pumpkin seeds

  • 1 generous pinch of salt


  1. In a large bowl, combine all ingredients with 1.5 cups water and stir with a fork, leave to sit for 30–60 minutes. After this time you will have a gloopy mixture where all the seeds are congealed together.

  2. Preheat the oven to 150C and line two large baking trays with baking paper.

  3. Spread the mixture out as thin as possible (it doesn’t matter if there are a few gaps). Roughly score the mixture into a grid to make it easier to break up the crackers later.

  4. Place in the oven for 1 hour and 10 minutes. Remove from the oven and flip the entire sheet of cracker over and place back into the oven for another 45–60 minutes. You want the crackers to be completely dry and crunchy, not damp or rubbery. The outer edges will cook quicker than the centre, this is normal. I actually like to leave the crackers in the oven after this time, turn the oven off and leave them in there until the oven cools down (just to get that last bit of moisture out).

To make in a dehydrator, simply do step one and spread out onto your dehydrator tray (over baking paper) and dehydrate on high for about 12 hours or until completely dry and no moisture remains.

Storage: These can be stored in an airtight container in the pantry or the fridge.

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