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Vegan Flaxseed Crackers

No need to purchase processed crackers full of processed ingredients and additives for your next snack-attack when making them is just so easy. Our friend Mandy Sacher, author of Wholesome Child: A Complete Nutrition Guide and Cookbook, has kindly shared this great recipe with us that we can't wait to cook ourselves! Do only question is: what dip to eat them with?!

Recipe: Flaxseed Crackers

Vegan | GF | DF | Makes 50 crackers

Prep time : 10 mins
Cooking time: 20 mins


  • ¼ cup (45g) flaxseeds
  • ¼ cup (40g) pumpkin seeds
  • ¼ cup (40g) sunflower seeds
  • ¼ cup (50g) chia seeds
  • ¼ cup (40g) sesame seeds
  • ½ - 1 teaspoon sea salt
  • ½ cup filtered water (125ml)
  • ¼ cup (60ml) extra virgin olive oil
  • ⅓ cup buckwheat flour , ⅓ cup millet flour and ⅓ cup arrowroot.


  1. Preheat oven to 160 degrees celsius.
  2. Place all seeds in a food processor and pulse until smooth. If you don’t want them to become meal consistency, then just give them a few pulses.
  3. Add remaining ingredients and process until just combined.
  4. Place in between two sheets of baking paper and roll to 3-4mm thick. Transfer to baking tray and bake for 20 mins or until golden and crisp.
  5. Allow to cool on a wire rack then break into pieces and serve.

Note: can be stored in an airtight container for up to 14 days.

Find this recipe and many many more in Mandy's cookbook Wholesome Child here!

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