Flax Seed Crackers

Recipe View 5 mins In a mixing bowl, combine flax seeds, salt, garlic powder, onion powder, and cayenne pepper. Pour in cold water and stir well to ensure all seeds are moistened. Cover the bowl with plastic wrap and refrigerate overnight (or for at least 8 hours) to allow the flax seeds to fully absorb the water and form a gel. (5 minutes)

Recipe View 10 mins Preheat your oven to 200 degrees F (95 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper to prevent sticking. (10 minutes)

Recipe View 15 mins Transfer the soaked flax seed mixture to the prepared baking sheet. Using a spatula or your fingers, spread the mixture into a thin, even rectangle, approximately 1/8 inch thick. Aim for a consistent thickness to ensure even baking. Score the rectangle into about 32 small, individual rectangles using a knife or pizza cutter. This will make it easier to break the crackers apart after baking. (15 minutes)

Recipe View 3 hrs 15 mins Bake in the preheated oven for approximately 3 hours, or until the flax seeds have darkened and contracted slightly, forming a crisp cracker. The baking time may vary depending on your oven, so keep a close eye on them. Once done, turn off the oven and allow the crackers to cool completely in the oven with the door ajar. This will help them crisp up further. (195 minutes)

Recipe View 5 mins Once completely cool, break the flax seed sheet into individual crackers along the scored lines. Store in an airtight container at room temperature for up to a week.