Flax crackers – lemon, smoked paprika

Busy and on the go all the time, so I have a handy superfood cracker on hand as part of my strategy to stay away from junk food and top up my nutrition easily.

I either buy flax crackers when I’m travelling or make a big batch when I’m home and freeze them in.

Here’s my go to recipe number 1.

2 cups ground flax seeds
2/3 cup whole flax seeds
1 teaspoon sea salt
1 tablespoon of smoked paprika (not spicy)
20 drops of lemon essential oil (food grade)
2 and 2/3 cups water
1 cup pepitas (pumpkin seeds)
1/2 cup sesame seeds


Mix it all together and lay it out evenly on 2 flex sheets or parchment papers.

Dust the top with a little extra smoked paprika powder.

Dehydrate for 4 hours at 105 degrees celcius.

At the 4 hour mark, take a knife and lightly score the mix (note I didn’t do that above), so that it is easier to break apart into nice shapes and sizes once it’s at its desired dryness.

At the 4 hour mark I also flip the sheet of flax mixture over, to enable it to dry quicker on the reverse side.

I like my crackers pretty dry and crisp (they store longer this way too), so I dehydrate for about 6 hours in total.

Note: you can also do this recipe in an oven if you don’t have a dehydrator. Put the mixture on a tray lined with baking paper. Heat your oven to 90C or 200F and bake on one side for 1.5hrs, flip over and continue for another 1.5hrs.

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