Flaxseed olive cracker recipe

Need a little snack in the studio while you’re creating? How about a homemade flaxseed olive cracker right out of the oven?


Here’s my recipe which can be modified in all kinds of ways!


  • 2/3 cup ground flaxseed
  • 1/4 cup ground pumpkin seeds
  • 1/4 cup ground sunflower seeds
  • 1-1/2 cups gluten free flour (you can use regular flour or wheat flour too)
  • 1/2 teaspoon salt
  • 1 tablespoon rice syrup
  • 4 tablespoons coconut oil (you could use olive oil or soy bean butter substitute)
  • 1/2 cup kalamata olives, chopped
  • 1 cup dried dates, chopped (you can use raisins or figs to substitute)
  • 2 tablespoons (more or less) chia seeds
  • 1/2 cup soy or almond milk
  • 2-4 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp basil or rosemary
  • any other spices you may want to experiment with
  • you can sprinkle a little more rosemary, salt and pepper over the top after you roll out the dough if you want

mixed flaxseed cracker dough

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. In a large mixing bowl, combine the flaxseed, sunflower seed, pumpkin seed, flour, salt, rice syrup, chia seeds, and spices.
  3. Using a food processor, beat the coconut oil and flour mixture until big crumbs form.
  4. Fold in the dates, olives and milk.
  5. Add a little water if it’s too dry
  6. Refrigerate the mixture for 20 to 30 minutes.
  7. Divide the dough into 3 balls and roll each one out separately.
  8. On a piece of parchment paper, floured the surface lightly, roll the dough ball out to a 1/8-inch or less thickness. You can use your fingers to press pieces of dough in to fill the whole sheet.
  9. Cut into cracker squares with a knife.

rolled out flaxseed cracker dough

9. Place parchment-lined sheet with rolled dough onto a baking sheet

10. Bake for 25-30 minutes, or until golden-brown

11. Crack the pieces apart and store in an air tight container



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