Garlic Rosemary Flaxseed crackers Paleo + keto
It is no longer a secret that my husband is vegan and I love low carb food right? While we can’t always eat the same food, I love that all the fun food I make tick both diet. That is why my appetizers, desserts and snacks are mostly vegan + low carb. My family love to snack on crackers or chips. My low carb tortillas chips is always a big hit in my house and recently I had huge success experiencing with homemade crackers. My favorite flavor is garlic & rosemary crackers. Those from the store are definitely not low carb or vegan. That is why I made my own Garlic & Rosemary Flaxseed Crackers. All you need is 4 basic ingredients:
- Ground flaxseed – you can use either golden or brown flaxseed. I love both but some people prefer the golden flaxseed as they don’t have much flavor.
- Water – simple tap water at room temperature
- Spices – I love garlic powder, dried rosemary and onion powder. Again, this is my favorite flavor and you can play a lot with spices. I love smoked paprika, dried oregano, dried thyme or even nutritional yeast for a cheese flavor.
- Sesame seeds – this is optional. That’s my secret weapon to make those simple flaxseed crackers super tasty ! If you have got sesame seeds at home go for it this is so good with it !
Easy to make homemade crackers!
Those flaxseed crackers are super easy to make by anyone and don’t required any kitchen tools. I love to blend raw flaxseed into ground in my blender simply because whole flaxseed are cheaper. However, this recipe works well with store bought flaxseed ground. Simply combine all the ingredients into a bowl with a spatula or your hand until it forms a dough.
The dough can be slightly sticky so I recommend to roll the dough between two pieces of parchment paper. Pell off the top piece of paper before baking. Keep the crackers onto the bottom piece and slide this piece of parchment paper onto a baking sheet. Also, to create beautiful square crackers, make sure you cut the dough into squares before baking.
The longer the crispier. I recommend to bake the crackers for 15 minutes, then check every 5 minutes and stop the baking when it reach your favorite texture. Simply test the center of the cracker. If too soft, keep baking. I love mine very crispy but still thick so it takes about 25 minutes. The color will vary depending on how long you bake them. The longer the darker.
How does it taste ?
It is a crispy cracker and as flaxseed don’t have much flavor the main flavor is garlic rosemary. It is hard to believe this is a low carb cracker. All of my non vegan or low carb friends love those flaxseed crackers. We love to spread dips on those crackers. My husband will of course go for hummus or bean dip of any kind. I love them with spinach avocado dip or my vegan tzatziki.
Watch the recipe video and make them now!
Flaxseed crackers paleo + vegan
- In a mixing bowl add ground flaxseed, onion powder, garlic powder, salt, sesame seeds -if used, and dried rosemary.
- Give a good stir to combine, then pour the water.
- Use a spatula to combine all the ingredients at first, then use your hands to form a ball of dough. The more you knead the dough the drier and harder it will get. If the ball really sticks to your hands - can happen when your ground flaxseed is thicker than mine - sprinkle extra flaxseed to slightly dry the ball and make it easy to roll.
- Place the dough ball onto two pieces of parchment paper, and use a rolling pin to roll about 2-4 mm thick - I like my crackers thick!
- Use a pizza cutter or knife to cut the rolled dough into squares/rectangles. I usually shape a large rectangle and then cut smaller square inside. I keep the leftover dough from the border to reform a ball, roll again and cut more crackers with this dough. You should make about 30 square crackers in total.
- Leave the crackers onto the piece of parchment paper and slide the piece of paper onto a baking sheet. Prick each crackers with a fork 2-3 times.
- Bake at 350F (180 C) for 20-25 minutes. I recommend checking the crackers every 5 minutes after the first 15 minutes of baking. This will prevent over baking the crackers. If yours are rolled thinner they will bake faster and get crispier more like tortillas chips. You know it is ready when the border and center is crispy and golden brown. If soft in the center keep baking - they don't get much crispier when cooling down.
- Cool down on a cooling rack and enjoy at room temperature with your favorite dips.
- Store in an airtight container up to 3 weeks in the pantry.
Nutrition panel is for one flaxseed crackers. This recipe makes about 30 flaxseed crackers.