Grain Free Almond, Flax, And Chia Seed Crackers

Grain free almond, flax and chia seed crackers

Gluten Free, almond, Flax, Chia. Seed crackers
You can make these grain free, gluten free, fiber packed, low carbohydrate and omega 3 rich crackers (now that’s a title) with a food processor, parchment paper and a rolling pin. I threw these together in a few minutes and baked them to crispy goodness in about 15 minutes. Make sure that you roll the sticky dough between parchment paper. The rolling is easy and the clean up is a snap.

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Grain free almond, flax and chia seed crackers


Grain Free, Flax and Chia Seed Crackers

  • Servings: 30-40 crackers
  • Difficulty: easy
  • Print


2 cups almond flour
2 eggs
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon crushed red pepper flakes, dried Italian herbs, or dried rosemary (any herb is optional)
1/4 cup flax seeds
1/4 cup chia seeds
1/4 cup sesame seeds

Combine almond flour, eggs and spices in a food processor until mixed well. Add seeds and pulse 3-4 times to stir in the seeds. The dough will be thick and sticky.

Place dough between two pieces of parchment paper cut to the size of your baking sheet. Pat dough into a thick disc and then flatten with a rolling pin to desired thickness. 1/8 inch will give you a substantial cracker for spreading with dips or serving with smoked salmon. Cut dough with a pizza cutter into desired shapes. Slide the dough sheet with the bottom parchment onto your baking sheet. These are delicious and crispy if you roll them paper-thin but adjust the baking time and watch closely so they don’t burn.

Bake at 350 F on a baking sheet 13-15 minutes until lightly toasted. You don’t want to burn them because they will be bitter. Break apart when cool. Store in an airtight container.

Serving suggestions:
Spread cracker with cream cheese and top with smoked salmon and capers.
Serve with sliced apples and cheddar cheese.
Take a few in your lunch with salad or soup.

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8 Comments Add yours

  1. Jhuls says:

    I could almost imagine how delicious are these crackers. These look so beautiful and yummy, Tracey. Thank you for bringing these at FF. Happy FF. πŸ™‚


    1. Thanks Jhuls. I wanted to comment on a post of yours today but I couldn’t figure out how or where to write a comment. Do you have a comment section? Thanks for hosting FF.


      1. Jhuls says:

        I have a comment section, Tracey. You just have to refresh your browser. That’s what I do when I can’t find the comment section. Thanks! πŸ™‚

        Liked by 1 person

  2. Hilda says:

    I knew I was looking for a recipe – just didn’t know what it was for. This is it. Thanks. I was about to make another gluten-free cracker but you’ve just saved me the trouble.


  3. Thanks Tracey for another way to use chia seeds – this looks easy and healthy. I tried to print your recipe but you need to fix it – somewhere you left out something πŸ™‚

    Liked by 1 person

  4. Sorry about the print function. I don’t think I have the expertise to fix it ;-(
    I’ll see if my favorite geek can have a go at it. Thanks for trying.


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